Instances of fungal contamination of food that occurred in Osaka during 2000-2008 were studied.
Penicillium was the predominant fungus, followed by
Cladosporium and
Aspergillus restrictus. The food most frequently contaminated by fungi was cake (including Japanese cake) followed by beverages, such as juices and drinks that had been kept in storage. Xerophilic fungi (
A. restrictus, Eurotium, Wallemia) were predominant in cakes while saprophytic fungi of many kinds (e.g.
Cladosporium, Aureobasidium) were predominant in beverages. The number of instances of fungal contamination was larger in the warmer months (July-October) than in other months of the year, although no seasonal change in the predominant genus of mold was found. Misunderstandings regarding the fungal contamination of food were present in more than 25% of all cases. Regarding the causes of fungal contamination of food, the importance of post-production systems, transportation and storage in reducing fungal contamination of food is emphasized.
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