The fungal spore and food spoilage

This review aims to explore the connection between food spoilage by fungi to spore biology and modeling studies. It introduces the fungal spore as a vehicle of survival and distribution and discusses its variety and stress resistance. These spores are not static particles, they show maturation and change in time. How long spores survive in the food production environment is not known and might be dependent on the presence of water. At the limits of growth, spore germination, which is also highly responsive on environmental cues, becomes unpredictable and shelf life becomes variable. It becomes clear that the story of fungal spores and food is one of variability. Every fungus has its own story and only the strongest spore counts. Or the fastest?