Objective: To investigate the microbial contamination in 54 batches of commercial honey. Methods: Aerobic plate colony counts for bacteria and colonies of mould and osmophilic yeasts in honey were determined according to the National Food Safety Standard. The bacteria and fungi in unqualified...

Peanut paste produced in multipurpose mills is very often the site of choice for fungal contaminants that pose a major risk to consumers. The objective of this study is to evaluate the level of fungal contamination of peanut paste produced according to different moulding processes during storage....

Objective: To study the effects of different storage conditions on the loss of wheat during storage. Methods: Three different storage conditions including compound oil mould+small-sized biological storage barn (1#), small-sized biological storage barn (2#) and traditional storage conditions (3#)...

For students and beginners who learn food-borne fungi, the article describes the conidial formation patterns of Fungi Imperfecti, morphological characteristics of genus Penicillium, and how to use food-borne fungal identification keys.

Patulin is a secondary metabolite produced metabolically by Aspergillus and Penicillium spp., which is mainly found as a natural contaminant in foods such as fruits (especially moldy fruits), fruit products (fruit juices, jams, fruits, etc.) and cereals, and patulin can enter the organism by the...

Aspergilus flavus is the main pathogenic fungus that causes food mold. Effective control of A. flavus contamination is essential to ensure food safety. The lipopeptides (LPs) produced by Bacillus strains have been shown to have an obvious antifungal effect on molds. In this study, an antagonist...

In order to investigate the microbial contamination and community structure of bee pollen, the bacterial and fungal colony counts (colony forming unit, CFU) of fresh and commercial bee pollen samples from different botanical sources collected from some regions of Zhejiang province were determined...

Mycotoxins are secondary metabolites produced by several fungal species and molds. Under favorable conditions like high temperature and moisture, they contaminate a large number of food commodities and regional crops during pre and post-harvesting. Aflatoxin is the main mycotoxin that harm animal...

Twenty strains of Enterococcus faecium were isolated from raw camel milk (Camelus dromedarius) These bacteria are classified as lactic acid bacteria. After isolating Enterococci from milk of camel, we selected three strains and identificated by phenotypic characteristic and FTIR analysis. In vitro...

A total of 20 samples of green and roasted coffee beans (the same varieties as green coffee beans were used) [Coffea arabica L. (19 samples) and Coffea robusta L. (1 sample)] were collected from the various coffee roasters in Slovakia (2017/2020) and their mycobiota were analyzed. Mycological...