Abstract
Heat-resistant fungi inhabit soil and can contaminate fruit and can also survive high-temperature treatments such as pasteurization. Fungal spoilage of heat-processed food has emerged as a major problem in the food industry. Moreover, heat-resistant fungi are capable of producing numerous mycotoxins; therefore, they pose a serious threat to human health. To ensure the safety of food production, Polymerase Chain Reaction (PCR) based methods for detection of heat-resistant fungi have been developed. Conventional PCR methods are highly specific for the detection of Talaromyces macrosporus and Talaromyces trachyspermus, which have high heat tolerance and the potential to produce mycotoxins. The applicability of conventional PCR methods to food analyses has been successfully tested on artificially contaminated blueberries. PCR detection of T. macrosporus and T. trachyspermus would be useful for reducing global food loss and ensuring a safe food supply.
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