Abstract：
:Different fungi, including the genera Aspergillus (Neosartorya), Paecilomyces (Byssochlamys) and Talaromyces, produce (asco)spores that survive pasteurization treatments and are regarded as the most stress-resistant eukaryotic cells. The sensitivity of the ascospores to treatments with industrial sanitizers containing chlorine dioxide and iodine (iodophors) has never been assessed before. Ascospores of 4 species of Eurotiales were tested and showed clear variations in sensitivity. The most resilient species, T. macrosporus and Pae. variotii (=B. spectabilis) survive 75, but not 200 ppm chlorine dioxide solution treatments. These species were able to survive 75 ppm iodine solution treatments, but relatively low amounts of ascospores (100-1000 spores) could be inactivated after 16 h of treatment. Inactivated spores did not show any sign of germination after 7 days following treatment on growth medium. As judged by microscopy, iodine inactivation resulted in visibly distorted ascospores. For the interpretation of results, the state of dormancy or activation of ascospores is highly important.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Dijksterhuis J,Meijer M,van Doorn T,Samson R,Rico-Munoz Edoi
10.1016/j.ijfoodmicro.2018.06.018subject
Has Abstractpub_date
2018-11-20 00:00:00pages
27-33eissn
0168-1605issn
1879-3460pii
S0168-1605(18)30323-4journal_volume
285pub_type
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