Is ergosterol a new microbiological quality parameter in foods or not?

ABSTRACT

One of the most important spoilage factors of foods is molds. Therefore, it is important to determine the presence of mold in foods quickly because of the deterioration of aroma, flavor, appearance, and textural structure as well as the mycotoxins, which are toxic secondary metabolites of molds. Twenty-five percent of agricultural products worldwide are infected with mycotoxins directly or indirectly. With the global population increasingly rising, the need for access of safe and adequate food in the future has great importance. Quantification of ergosterol, a constituent of the membrane of molds and a precursor of vitamin D₂, is a feasible method for determination of fungal contamination in foods. The aim of this review is to discuss the possibility of using ergosterol as an indicator of mold growth in foods.

KEYWORDS:

• Ergosterol
• food
• mold
• mycotoxin
• quality