Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production
Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial econom...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/3/169 |
| _version_ | 1797241113691553792 |
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| author | Sarah Silva Angélica Olivier Bernardi Marcelo Valle Garcia Thais Nunes Bisello Larissa Borstmann Marina Venturini Copetti |
| author_facet | Sarah Silva Angélica Olivier Bernardi Marcelo Valle Garcia Thais Nunes Bisello Larissa Borstmann Marina Venturini Copetti |
| author_sort | Sarah Silva |
| collection | DOAJ |
| description | Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride. |
| first_indexed | 2024-04-24T18:18:10Z |
| format | Article |
| id | doaj.art-867c8ba1259b4e8a82b989d19180187e |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-04-24T18:18:10Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-867c8ba1259b4e8a82b989d19180187e2024-03-27T13:38:02ZengMDPI AGFermentation2311-56372024-03-0110316910.3390/fermentation10030169Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat ProductionSarah Silva0Angélica Olivier Bernardi1Marcelo Valle Garcia2Thais Nunes Bisello3Larissa Borstmann4Marina Venturini Copetti5Postgraduate Program in Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, BrazilPostgraduate Program in Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, BrazilPostgraduate Program in Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, BrazilPostgraduate Program in Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, BrazilPostgraduate Program in Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, BrazilPostgraduate Program in Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, BrazilContamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride.https://www.mdpi.com/2311-5637/10/3/169sanitizersfungal spoilagefood industry |
| spellingShingle | Sarah Silva Angélica Olivier Bernardi Marcelo Valle Garcia Thais Nunes Bisello Larissa Borstmann Marina Venturini Copetti Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production Fermentation sanitizers fungal spoilage food industry |
| title | Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production |
| title_full | Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production |
| title_fullStr | Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production |
| title_full_unstemmed | Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production |
| title_short | Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production |
| title_sort | sanitizers used for fungal spoilage control in dry fermented cured meat production |
| topic | sanitizers fungal spoilage food industry |
| url | https://www.mdpi.com/2311-5637/10/3/169 |
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