title: Fungi, quality and safety issues in fresh fruits and vegetables.
abstract: The role of moulds in the spoilage of fresh fruits and vegetables is discussed. Although the major problems are economic with a significant loss of useful food materials, there are a few examples implicating a role for mycotoxins in the safety of fresh fruits. The significance of the mycotoxins patulin, ochratoxin and tenuazonic acid will be reviewed.
authors.affiliation: School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey, UK. m.moss@surrey.ac.uk
authors.forename: M O
authors.initials: MO
authors.lastname: Moss
mesh_terms: D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D005658:Fungi / Q000502:physiology*; D006801:Humans; D009183:Mycotoxins / Q000633:toxicity*; D009793:Ochratoxins / Q000633:toxicity; D010365:Patulin / Q000633:toxicity; D013720:Tenuazonic Acid / Q000633:toxicity; D014675:Vegetables / Q000382:microbiology*
chemical_list: D009183:Mycotoxins; D009793:Ochratoxins; D013720:Tenuazonic Acid; D010365:Patulin