Fungal contaminants are unwanted fungi that can grow on various surfaces, including food, soil, and indoor environments. They can appear as mold, yeast, or mushrooms and thrive in warm, damp conditions. Common types include Aspergillus, Penicillium, and Candida. These fungi can spoil food and produce allergens or toxins that may pose health risks. Controlling fungal contaminants involves maintaining cleanliness and reducing moisture levels. Proper ventilation, regular cleaning, and using dehumidifiers can help prevent their growth. In food production, strict hygiene practices and monitoring are essential to minimize contamination and ensure safety for consumers.