Food contamination with heat‐resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques.

中文翻译：

---

高压处理对真菌孢子的影响：影响孢子萌发和灭活的因素及对超微结构的影响

耐热真菌 (HRF) 及其孢子对食品的污染是水果加工商的主要问题，经常出现在果汁和浓缩物等产品中，导致相当大的经济损失和食品安全问题。开发了几种策略来最大限度地减少 HRF 的污染，从收获到最终产品的改进，包括消毒剂和新的加工技术。