Modelling the Combined Effects of Oxalic Acid, Water Activity, and pH on the Growth and Mycotoxin Production of Aspergillus spp. in a Dried Fig System
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Dried figs can become contaminated with harmful fungi that produce dangerous toxins during the drying process. Researchers used mathematical modeling to understand how water content, acidity, and oxalic acid treatment affect fungal growth and toxin production in figs. They found that reducing water content is the most effective way to prevent dangerous toxin buildup. These models help the fig industry identify and avoid conditions that promote contamination, ultimately making dried figs safer for consumers.