Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions

The processing conditions and physiochemical properties used in food manufacturing create niches which support the growth of a limited number of spoilage fungi. This study was designed to evaluate the influence of intrinsic and extrinsic food product variables on the identity of spoilage fungi genera isolated from commercially produced foods. The spoilage etiology was identified in 127 products through ITS region sequencing. The prevalence and...