Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production

Author:

Silva Sarah1,Bernardi Angélica Olivier1,Garcia Marcelo Valle1ORCID,Bisello Thais Nunes1,Borstmann Larissa1,Copetti Marina Venturini1ORCID

Affiliation:

1. Postgraduate Program in Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Brazil

Abstract

Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

“Conselho Nacional de Desenvolvimento Científico e Tecnológico”

Publisher

MDPI AG

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