Sanitizers for controlling fungal spoilage in some food industries

Multiple approaches are usually adopted aiming to prevent both fungal spoilage and mycotoxin production. However, for the selection of adequate control strategies, it is important to consider the entire food chain, also including the manufacturing level, rather than solely focusing on pre- and postharvest stages. It is believed that this late control can be achieved by maintaining hygiene in the production environment by utilizing effective antifungal sanitizers. This review will briefly address the problem of fungal spoilage in certain processed foods, explore some mycological issues in the microenvironment of food industries, and mainly summarize the most common antifungal sanitizers used in the food industry sector as well as the factors that can interfere with the efficacy of these products.