Evolving challenges and strategies for fungal control in the food supply chain Article Swipe
Catheryn R. Davies
,
Franziska Wohlgemuth
,
Taran Young
,
Joseph Violet
,
Matthew Dickinson
,
Jan-Willem Sanders
,
Cindy Vallières
,
Simon V. Avery
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1016/j.fbr.2021.01.003
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1016/j.fbr.2021.01.003
Fungi that spoil foods or infect crops can have major socioeconomic impacts, posing threats to food security. The strategies needed to manage these fungi are evolving, given the growing incidence of fungicide resistance, tightening regulations of chemicals use and market trends imposing new food-preservation challenges. For example, alternative methods for crop protection such as RNA-based fungicides, biocontrol, or stimulation of natural plant defences may lessen concerns like environmental toxicity of chemical fungicides. There is renewed focus on natural product preservatives and fungicides, which can bypass regulations for 'clean label' food products. These require investment to find effective, safe activities within complex mixtures such as plant extracts. Alternatively, physical measures may be one key for fungal control, such as polymer materials which passively resist attachment and colonization by fungi. Reducing or replacing traditional chlorine treatments (e.g. of post-harvest produce) is desirable to limit formation of disinfection by-products. In addition, the current growth in lower sugar food products can alter metabolic routing of carbon utilization in spoilage yeasts, with implications for efficacy of food preservatives acting via metabolism. The use of preservative or fungicide combinations, while involving more than one chemical, can reduce total chemicals usage where these act synergistically. Such approaches might also help target different subpopulations within heteroresistant fungal populations. These approaches are discussed in the context of current challenges for food preservation, focussing on pre-harvest fungal control, fresh produce and stored food preservation. Several strategies show growing potential for mitigating or reversing the risks posed by fungi in the food supply chain.
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Metadata
- Type
- review
- Language
- en
- Landing Page
- https://doi.org/10.1016/j.fbr.2021.01.003
- OA Status
- hybrid
- Cited By
- 133
- References
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- Related Works
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- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W3132823465Canonical identifier for this work in OpenAlex
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https://doi.org/10.1016/j.fbr.2021.01.003Digital Object Identifier
- Title
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Evolving challenges and strategies for fungal control in the food supply chainWork title
- Type
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reviewOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
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2021-02-15Full publication date if available
- Authors
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Catheryn R. Davies, Franziska Wohlgemuth, Taran Young, Joseph Violet, Matthew Dickinson, Jan-Willem Sanders, Cindy Vallières, Simon V. AveryList of authors in order
- Landing page
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https://doi.org/10.1016/j.fbr.2021.01.003Publisher landing page
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://doi.org/10.1016/j.fbr.2021.01.003Direct OA link when available
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Biology, Food supply, Control (management), Supply chain, Food chain, Biotechnology, Business, Marketing, Agricultural science, Ecology, Economics, ManagementTop concepts (fields/topics) attached by OpenAlex
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133Total citation count in OpenAlex
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2025: 40, 2024: 31, 2023: 35, 2022: 23, 2021: 4Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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