Abstract
Two earlier records exist of heat-resistant moulds causing spoilage in canned and bottled fruits: Byssochlamys fulva1,2, which produces ascospores capable of withstanding relatively high temperatures (94° C for 2 min), and a species of Penicillium the sclerotia of which are reported3 to survive exposure to 93.3° C for 9 min. We wish to recordl the isolation from canned strawberries of a fungus showing an even greater degree of heat resistance than these.
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