Occurrence of Moulds and Yeasts in the Slaughterhouse: The Underestimated Role of Fungi in Meat Safety and Occupational Health

Despite their potential impact on meat safety and occupational health, fungi are often underestimated contaminants in slaughterhouses. Moulds and yeasts may be associated with meat contamination in multiple processing stages, and mycotoxigenic species, such as Aspergillus, Fusarium, and Penicillium, pose food safety concerns. Bioaerosols may carry infectious fungi at the slaughterhouse that are capable of causing respiratory conditions and allergies. Chronic exposure to mycotoxins can have hepatotoxic, nephrotoxic, and carcinogenic effects in humans. While bacterial contamination in meat has been widely studied, fungal contamination remains overlooked due to limited evidence of immediate disease and the perception that its risks are lower than those of bacteria, which may contribute to insufficient research, awareness, and standardised surveillance protocols. This review compiles published data on the occurrence of fungi in slaughterhouses over the past twenty-five years. It highlights the primary mould and yeast isolated species, mainly identified based on morphological and microscopic characteristics, providing context for their role in meat safety and occupational health. The findings emphasise the need for improved risk assessment and fungal monitoring in meat plants. Standardised fungal detection and control protocols are also suggested for implementation to enhance meat safety and workplace conditions.