Fungal control in foods through biopreservation

Fungal colonisation of foods is an insidious problem worldwide from economic and food- safety points of view. Therefore, research focused on efficient strategies to counteract the presence of filamentous fungi in foods is needed. Among the different strategies, biopreservation has been described as a sustainable, safe and eco-friendly alternative, so demand for it is growing. In this review, the most recent findings about biopreservation strategies and the main modes of action are described. Also, it points out the main biocontrol candidates used in dairy and meat products as well as plant-origin foods (fruits, crops and vegetables) from preharvest to postharvest. Finally, a new and future outlook regarding the next steps in biopreservation research has been provided. We can conclude that more studies focused on what happens inside the fungi, throughout their metabolic routes, when the biocontrol agent is present, are essential to pave the way for biopreservation. • Filamentous fungi-contaminating foods are an insidious problem worldwide. • Biopreservation is a sustainable, safe and eco-friendly alternative to fungicides. • Biocontrol agents vary, depending on the target food and filamentous fungi. • In-depth research on fungal action modes in the presence of biopresevatives is needed. • Molecular studies relied on stress- and mycotoxin-signalling routes must be done.