Managing raw materials of vegetable origin increases fungal indoor concentration in food companies
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04111-y.pdf
Reference25 articles.
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2. Barac A, Ong D, Jovancevic L, Peric A, Surda P, Tomic Spiric V, Rubino S (2018) Fungi-induced upper and lower respiratory tract allergic diseases: one entity. Front Microbiol 9:583. https://doi.org/10.3389/fmicb.2018.00583
3. Baxter M, Illston GM (1980) Temperature relationships of fungi isolated at low temperatures from soils and other substrates. Mycopathologia 72:21–25. https://doi.org/10.1007/BF00443047
4. Chen AJ, Hubka V, Frisvad JC et al (2017) Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium), and its occurrence in indoor environments and food. Stud Mycol 88:37–135. https://doi.org/10.1016/j.simyco.2017.07.001
5. Dagnas S, Membré JM (2013) Predicting and preventing mold spoilage of food products. J Food Prot 76:538–551. https://doi.org/10.4315/0362-028X.JFP-12-349
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