International Commission on Food Mycology
Fungal spoilage of products manufactured by the food and beverage industry imposes significant annual global revenue losses. Mould spoilage can also be a food safety issue due to the production of mycotoxins by these moulds. To prevent mould spoilage, it is essential that the associated mycobiota be adequately isolated and accurately identified.
On the other hand fungi have been used for centuries to ferment food and beverages demonstrating the benefial impact for human society.
The main fungal groups associated with spoilage are the xerophilic, heat-resistant, preservative-resistant, anaerobic and psychrophilic fungi. To assess mould spoilage, the appropriate methodology and media must be used. While classic mycological detection methods can detect a broad range of fungi using well validated protocols, they are time consuming and results can take days or even weeks. New molecular detection methods are faster but require good DNA isolation techniques, expensive equipment and may detect viable and non-viable fungi that probably will not spoil a specific product.
Although there is no complete and easy method for the detection of fungi in food it is important to be aware of the limitation of the methodology. More research is needed on the development of methods of detection and identification that are both faster and highly sensitive. The International Commission on Food Mycology serves food microbiologists as a platform where results of research are presented and discussed.
John I. Pitt one of the founders of ICFM passed away on March 23 2022. For the obituary written by Naresh Magan, Ailsa D. Hocking, Emilia Rico, Marta H. Taniwaki Click here.
One of our eminent members Naresh Magan also passed away on 20 April 2023. An obituary written bij Hallswoth et al. can be downloaded here
ICFM/ICPA workshop 2025
Join Us at the ICFM/ICPA Workshop 2025, and discover the World of Food Mycology, Mycotoxins, and Fungal Taxonomy!
Every three years, the International Commission of Food Mycology (ICFM, IUMS) organizes a workshop on various topics in food mycology. The upcoming workshop is organized jointly with the International Commission of Penicillium and Aspergillus (ICPA, IUMS). The workshop is open for all interested in food mycology, mycotoxins and taxonomy of mycotoxigenic fungi. We aim to have the symposium held in a hybrid style, both of in-person (onsite) and remote (online). The leading scientists in food mycology participate in this meeting and provide the food and beverage industry with valuable resources and up to insights. The meeting is open to participants from academia and industries. We would be happy to meet you in Utrecht!
When: July 7-9, 2025
Where: Westerdijk Fungal Biodiversity Institute, Utrecht, the Netherlands
Learn More: www.foodmycology.org