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Review
. 2017 Jul 28;5(3):42.
doi: 10.3390/microorganisms5030042.

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Lucille Garnier  1   2 , Florence Valence  3 , Jérôme Mounier  4
Affiliations
Review

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Lucille Garnier et al. Microorganisms. .

Abstract

Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.

Keywords: control; dairy products; diversity; fungi; spoilage.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Preventive and control methods used in dairy products for preventing, inactivating, retarding, or inhibiting growth of spoilage fungi.
See this image and copyright information in PMC

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