Food Safety & Quality Blog
Mérieux NutriSciences is dedicated to helping companies worldwide find practical solutions to today's food safety and quality challenges throughout the supply chain.

10 Key Things You Should Know About Yeast and Mold

Posted by Stephanie A. Wilkins

July 18, 2014 at 7:30 AM

Rapid_Yeast_and_Mold_Testing Yeast and mold are organisms of great importance to the food industry. These two species are very different from bacteria, which are more commonly associated with food borne illness. Hundreds of yeast and mold species have been isolated from foods and due to their ability to grow over a wide spectrum of environmental conditions very few foods are entirely safe from fungal spoilage.

At some point in our lives, all of us have observed some sort of mold spoilage – be it on piece of bread or on a peach you left sitting on your kitchen counter for an extended period of time. While not as easily visible, yeast are also troublesome organisms worthy of our attention. The following section describes key yeast and mold characteristics, features that differentiate them from bacteria, and important considerations to help prevent potential contamination associated with these species.

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Topics: Mold Contamination, Yeast and mold

Controlling Mold Contamination in the Plant Environment

Posted by Stephen J. Decker

March 13, 2014 at 10:53 AM


Billions of tons of food are lost in the United States each year to fungal contamination, most notably mold damage. Often working in combination with yeast and bacteria, molds are essential in the production of numerous indigenous fermented foods and are heavily used in industrial processes to produce organic acids and enzymes. At the same time, molds are a leading concern in the food plant environment. Under certain conditions, some molds may produce mycotoxins which are toxic to man and animals.

Under the Lens

Molds can invade and grow on virtually any type of food. Field crops, such as grains, nuts, vegetables, and fruits, are susceptible to mold contamination prior to harvesting and during storage, and this contamination can spread throughout the food processing chain. Foodborne molds include several hundred genera and there is virtually a mold for almost all occasions and environments.

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Topics: Food Safety, Mold Contamination

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