Fungi: Risks to Quality and Safety in the Manufacturing Industry

AUGUST 5, 2026

09:00:00

Fungi are organisms belonging to the Kingdom Fungi, which are different from plants, animals, and bacteria. Fungi do not contain chlorophyll and therefore cannot produce their own food through photosynthesis. Instead, they obtain nutrients by secreting enzymes to digest organic matter outside their cells and then absorbing the resulting nutrients into the cell. Fungi are commonly found in the environment. They grow on naturally decaying materials such as leaves and branches, as well as in soil and water. Fungal spores can become airborne and, when they settle in a location with even a moderate level of moisture, they are able to germinate and grow.

Fungi are commonly found in:

  • Soil, water, and air
  • Plants and animals
  • Food
  • Various surfaces
  • Certain parts of the human body (e.g., Candida normally resides on the skin, in the oral cavity, and in the gastrointestinal tract)

In the manufacturing industry, particularly in the food and beverage sector, fungal contamination can affect product quality and safety. It can shorten product shelf life, cause economic losses, and, in some cases, produce mycotoxins, which are harmful to consumers. Therefore, it is essential for manufacturers to place importance on controlling and preventing fungal contamination throughout every stage of the production process.

 

How Do Fungi Affect the Food and Beverage Industry?

  • Food spoilage, resulting in product deterioration, reduced quality, and lower raw material value.
  • Contamination of raw materials, which may expose consumers to mycotoxins present in food. This can have serious health effects, including an increased risk of cancer. Animal-derived products such as meat, milk, eggs, or other products of animal origin may contain residues of mycotoxins or metabolites of mycotoxins.
  • Trade barriers that may affect exports.

Although fungi are naturally present in the environment and cannot be completely avoided, the associated risks can be controlled through good hygiene management. Proper cleaning and disinfection are therefore essential for preventing contamination, maintaining product quality and safety, and building consumer confidence.

 

References

  1. Centers for Disease Control and Prevention (CDC). About Fungal Diseases.
  2. Thai Mycotoxin Center. https://thaimycotoxin.org/?p=1346
  3. Faculty of Pharmacy, Mahidol University. Knowledge Articles. https://pharmacy.mahidol.ac.th/th/knowledge/article/116