ABSTRACT
Uncontrolled fungal growth in agricultural and food commodities causes various problems, from spoilage to health hazards due to mycotoxins. Thus, ghting fungal growth is a common task in the food industry. Mold growth can be efciently controlled by various treatments such as chemical preservatives, physical treatments, or modied atmosphere packaging (MAP). However, the different treatments are adequate only for a particular application, such as for food contact surfaces and cooked or packaged foods. In addition, the main mycotoxins are not destroyed by processing treatments. For this, preventing fungal growth usually requires taking the advantages of an adequate combination of different treatments according to the various stages of food processing.
