Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain

Moulds cause severe economic losses at different points of plant food commodities production, from the field to the final foodstuffs. Predictive modelling is an increasingly used tool applied to solve different issues in food production. In this opinion, we have dealt, in one hand, with the latest p...

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Autores: Marín Sillué, Sònia, Freire, Luísa, Femenias, Antoni, Sant'Ana, Anderson S.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/71929
Acceso en línea:https://doi.org/10.1016/j.cofs.2021.02.006
http://hdl.handle.net/10459.1/71929
Access Level:acceso abierto
Palabra clave:Fongs
Aliments--Conservació
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spelling Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chainMarín Sillué, SòniaFreire, LuísaFemenias, AntoniSant'Ana, Anderson S.FongsAliments--ConservacióMoulds cause severe economic losses at different points of plant food commodities production, from the field to the final foodstuffs. Predictive modelling is an increasingly used tool applied to solve different issues in food production. In this opinion, we have dealt, in one hand, with the latest publications on predictive mycology used for early prediction of fungal spoilage of foods, as well as for assessing efficacy of antimicrobials in foods. Moreover, prediction models have been applied to assess the impact that climate change may have in the near future in terms of geographic fungal distribution and impact on mycotoxin occurrence. Finally, there is a growing interest on analysing fungal growth and mycotoxin contamination in cereals and nuts using infrared spectrometry models. All these cases exemplify the increasing interest of predictive modelling to assist decision making in different points of the food chain.This work was supported by the Spanish Ministry of Economy, Industry and Competitiveness (MINECO/AEI/FEDER, UE, project AGL2017- 87755-R). Antoni Femenias acknowledges the financial support of the University of Lleida (predoctoral grant). Luisa Freire acknowledges the financial support of São Paulo Research Foundation: Grant #2016/21041-5, São Paulo Research Foundation (FAPESP). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. A. S. Sant’Ana is thankful to the National Council for Scientific and Technological Development (CNPq): Grants #302763/2014-7 and #305804/2017-0.Elsevier2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.1016/j.cofs.2021.02.006http://hdl.handle.net/10459.1/71929reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-87755-RReproducció del document publicat a: https://doi.org/10.1016/j.cofs.2021.02.006Current Opinion In Food Science, 2021, vol. 41, p. 1-7cc-by (c) Marín et al., 2021info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/719292026-05-29T05:05:01Z
dc.title.none.fl_str_mv Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
title Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
spellingShingle Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
Marín Sillué, Sònia
Fongs
Aliments--Conservació
title_short Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
title_full Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
title_fullStr Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
title_full_unstemmed Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
title_sort Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain
dc.creator.none.fl_str_mv Marín Sillué, Sònia
Freire, Luísa
Femenias, Antoni
Sant'Ana, Anderson S.
author Marín Sillué, Sònia
author_facet Marín Sillué, Sònia
Freire, Luísa
Femenias, Antoni
Sant'Ana, Anderson S.
author_role author
author2 Freire, Luísa
Femenias, Antoni
Sant'Ana, Anderson S.
author2_role author
author
author
dc.subject.none.fl_str_mv Fongs
Aliments--Conservació
topic Fongs
Aliments--Conservació
description Moulds cause severe economic losses at different points of plant food commodities production, from the field to the final foodstuffs. Predictive modelling is an increasingly used tool applied to solve different issues in food production. In this opinion, we have dealt, in one hand, with the latest publications on predictive mycology used for early prediction of fungal spoilage of foods, as well as for assessing efficacy of antimicrobials in foods. Moreover, prediction models have been applied to assess the impact that climate change may have in the near future in terms of geographic fungal distribution and impact on mycotoxin occurrence. Finally, there is a growing interest on analysing fungal growth and mycotoxin contamination in cereals and nuts using infrared spectrometry models. All these cases exemplify the increasing interest of predictive modelling to assist decision making in different points of the food chain.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.cofs.2021.02.006
http://hdl.handle.net/10459.1/71929
url https://doi.org/10.1016/j.cofs.2021.02.006
http://hdl.handle.net/10459.1/71929
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-87755-R
Reproducció del document publicat a: https://doi.org/10.1016/j.cofs.2021.02.006
Current Opinion In Food Science, 2021, vol. 41, p. 1-7
dc.rights.none.fl_str_mv cc-by (c) Marín et al., 2021
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Marín et al., 2021
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
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