Fungi in Ontario maple syrup

在加拿大，枫树产品的生产，包括枫糖浆、糖和黄油，为生产者带来了大约3.6亿美元的收入，其中10%来自安大略省的农村。人们早就知道，一些真菌可以在包装后的枫糖浆上生长，这些糖浆在密封前没有足够的加热，或者在打开后储存很长时间。最大限度地减少枫糖浆中真菌生长的发生是安大略省枫糖浆生产者协会成员关心的问题，该协会代表该省独立枫糖浆生产商的利益。卡尔顿大学和OMSPA之间的这一首次合作将对导致该地区具有代表性的不同生产者生产的枫糖浆中真菌生长的条件进行合理的科学评估。这项研究的潜在结果是增进了对该行业食品质量和/或食品安全问题的了解，并将为可能导致重要监管变化的进一步调查奠定基础。

In Canada, the production of maple products, including maple syrup, sugar and butter, represents approximately $360 million to producers of which 10% is from rural Ontario. It has long been known that some fungi can grow on packaged maple syrup after that has not been sufficiently heated before sealing or stored for a long time after opening. Minimizing the occurrence of fungal growth in maple syrup is a problem of concern to the membership of the Ontario Maple Syrup Producers Association which represents the interests of independent maple syrup producers in the province. This first-time collaboration between Carleton University and OMSPA will produce a sound scientific assessment of the conditions leading to fungal growth in maple syrup produced from a representative cross-section of producers in the region. The potential outcome of this study is enhanced understanding of food quality and/or food safety issues in this industry and will lay the groundwork for further investigation potentially leading to important regulatory changes.