摘要：Instances of fungal contamination of food that occurred in Osaka were studied. Penicillium was predominant, and was followed by Cladosporium, Aspergillus restrictus , and Wallemia . The food most frequently contaminated by fungi was cake (including Japanese cake) followed by beverages, such as juices and drinks that were stored. Xerophilic fungi ( A. restrictus, Eurotium, Wallemia ) were predominant on cakes and saprophytic fungi (e.g. Cladosporium, Aureobasidium ) were predominant in beverages. The number of instances of fungal contamination, especially of Aspergillus spp. and A. restrictus , was larger in warmer months (July-October) than at other times of the year. On the other hand, Penicillium and Cladosporium were more prevalent in cooler periods and under refrigerated conditions than at room temperature. Misunderstanding of fungal contamination was discovered in more than 15% of the total number of instances. The cause of fungal contamination in food was discussed. Importance of post-production systems, transportation and storage, was emphasized for the ridding of fungal contamination in food.
