Conclusions

Although antifungal food additives are, in general, the only successful way to control fungal growth in foods, they should never be used as a substitute for good manufacturing practices or proper sanitation procedures. Their proper use is as a processing aid. Obviously, antifungal food additive must be safe for human consumption, and their use is limited by law in most countries to relatively low levels and to specific foods. In addition, many of the traditional antifungal food additives are active only at high levels that adversely affect the taste of food and cannot be used commercially. However, with greater emphasis on the development and marketing of refrigerated foods by the food industry, some new preservation methods will become widely used and accepted.

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