Occurrence, Detection, and Molecular and Metabolic Characterization of Heat-Resistant Fungi in Soils and Plants and Their Risk to Human Health

摘要: Abstract Heat-resistant fungi are often factors causing spoilage of heat-processed products. Contamination agricultural raw materials is a result their contact with soil. Materials contaminated by spores heat-resistant can be risk to consumers' health because toxic metabolites (mycotoxins) produced these microorganisms. Due resistance high temperatures they able survive industry pasteurization process. Therefore, the only way prevent growth microorganisms in product suitable selection material conducting tests for presence fungi. The use traditional culture methods long and, therefore, does not apply production. However, time critical factor assessing acceptance or rejection given batch material, due necessity processing it fresh, which very important especially case fruit.