Table of Contents

Mould & Yeast

Yeast & Mould belong to fungi class of species in food items. They can survive in versatile environment and they not only grow on grains, vegetables, fruits etc, but also grow on processed foods and food mixtures.

Certain species of Yeast & Mould have been identified as dangerous because of their tendency to cause allergy reactions and respiratory problems. Some of the diseases caused by Yeast & Mould are Blastomycosis, Paracoccidioidomycosis, Coccidioidomycosis, Histoplasmosis & Penicilliosis.

The invasion of such fungi species can be observed in the form where the food might get slightly or severely sullied or in completely decomposed condition and their actual growth is identified by the decayed signs of size and colors on food items.

Some of the Yeasts & Moulds have stable compounds which not necessarily be destroyed by cooking or processing as they have been found to be resistant to heat.
Yeasts & Moulds could become the part of the final product through various sources like Air containing spores of Yeasts from soil, Ground water containing organisms,
Raw Materials already containing the infection, equipments used during processing & during packaging process.

Yeasts & Moulds are being used as fermentation of nutrient sources but they are highly efficient for food contamination if they exceed the acceptable limits in food.
Mycological & Biochemical investigations are required to check the presence of Yeasts & Moulds on food items.

The Food Safety and Standards Regulation, 2011 has laid down guidelines for the FBOs to test their food items so that presence of pathogens like yeast and moulds could be verified. Contamination of foods by yeasts and moulds can also result in substantial economic losses to producer, processor & the consumer.

Strictly abiding by the FSSAI guidelines, we provide consultation on testing and labeling as required by the FBOs.

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