Heat-Resistant Fungi of Importance to the Food and Beverage Industry

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Abstract
Spoilage of pasteurized and canned fruit and fruit products caused by heat-resistant molds have been reported repeatedly in recent years. Species most commonly implicated in fruit and fruit product disintegration are Byssochlamys fulva, Byssochlamys nivea, Neosartorya fischeri, Talaromyces flavus, and Eupenicilliwn brefeldianum. These organisms are saprophytic rather than parasitic and usually contaminate fruits on or near the ground. They can survive heat treatments used for fruit processing and can grow and spoil the products during storage at room temperature, which results in great economic losses. Mold heat resistance is attributed to the formation of sexual spores, ascospores. Ascospores have a wide range of heat resistance, depending on species, strain, age of organism, heating medium, pH, presence of sugars, fats, and acids in heating medium, growth conditions, etc. The mechanism(s) of thermoresistance are not clear; probably some very stable compound(s) critical to germination and outgrowth are present in the heat-resistant ascospores. Besides spoilage, the heat-resistant molds produce a number of toxic secondary metabolites, such as byssotoxin A; byssochlamic acid; the carcinogen, patulin, the tremorgenic substances, fumitremorgin A and C, and verruculogen; fischerin, which caused fatal peritonitis in mice; and eupenifeldin, a compound possessing cytotoxicity as well as in vivo antitumor activity. Growth of heat-resistant fungi can be controlled by lowering the water activity, adding sulfur dioxide, sorbate, or benzoate; washing of fruits in hypochlorite solution before heat treatment reduces the number of ascospores and makes the heat destruction more successful. More research is needed to elucidate the mechanism(s) of thermoresistance and develop new methods for the complete inactivation of resistant ascospores.