Yeasts and Molds belong to a distinct class of micro-organisms called Fungi. Yeasts are unicellular fungi and are microscopic and therefore invisible to the naked eye. They are spherical or egg-shaped, lack flagella but possess most of the other eukaryotic organelles, are generally larger in size than bacteria and are more advanced from the evolutionary standpoint. Yeast have a single nucleus and can reproduce asexually by budding and cell division, or sexually through spore formation. Each bud that separates can grow into a new yeast, and some form colonies.
In contrast, molds are multicellular fungi and are visible to the naked eye. They have long, branched, threadlike filaments of cells called hyphae that form a web-like structure called a mycelium – a tangled mass or tissue-like aggregation of hyphae. If bread is kept out in the open for a few days, especially in humid conditions, a blackish-green mass forms on it. This is nothing but mold!
Strictly abiding by the Food Safety and Standards Authority of India (FSSAI) Guidelines, we at Arbro Lab provide consultation on testing and labeling as required by the FBOs. We have a professional team of scientists who are experts in testing and identification of foodborne pathogens. We have a comprehensive range of equipment and our testing services include national and international methods and techniques for the identification of Yeasts and Molds amongst other microbes.
Food spoilage is a major problem in modern day society. It can occur at any point in the course of food production, transportation, storage, or preparation. Foodborne toxins are of increasing concern, especially with increases in international shipments and extended storage of food products before use. Growth of fungi can result in the synthesis of toxins such as aflatoxins, fumonisins, and ergot alkaloids. Yeasts like Saccharomyces cerevisiae and Candida can spoil sugar-rich foods such as syrups, concentrated fruit juices and condiments. Molds can rapidly grow on grains and corn when these products are stored in moist conditions. Molds are a special problem for tomatoes. Even the slightest bruising of the tomato skin, exposing the interior, will result in rapid fungal growth. This growth affects the quality of tomato products, including tomato juices and ketchups.
Since yeasts and molds are ubiquitous and can spoil food at any stage of the process, from “farm to plate”, there is an urgent need on the part of Food Business Operators (FBO) to have their food products tested at various stages of the process, from procurement to consumption. 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 molds could be verified. Contamination of foods by yeasts and molds can result in substantial economic losses to producer, processor as well as the consumer.
Our state-of-the-art laboratory has been identified as one of the top 5 laboratories in the country, and is accredited by NABL, FSSAI, BIS, CDSCO, ISM&H, APEDA, EIC/EIA, and AGMARK.
Please contact us today using the quick query form on the right or by calling us now on +91-11-45754575 to get your food samples tested for Yeasts and Molds.
