The spoilage of foods by yeasts and moulds (fungi) is a major problem for many sectors of the food industry, particularly for the brewing industry, and those producing soft drinks and bakery products. It can result in significant costs on a day-to-day basis, and in some cases safety issues may arise.
To address these concerns, Campden BRI is holding a seminar on 12 March 2013 which will focus on how businesses can reduce costs by controlling yeasts and moulds.
“The issues involved are not confined just to microbiology,” said Fiona Cawkell, event director. “As well as an overview of the types of organisms that are significant in food spoilage, experts will also look at the importance of yeasts and moulds in key areas of the food sector – effects on product quality and shelf life; analytical methods for foods and the factory environment; tracking the source of contamination; mycotoxin formation, analysis and safety implications; the results of spoilage – taint formation; and factory disinfection for controlling yeasts and moulds.”
Campden BRI provides technical, legislative and scientific support and research to the food and drinks industry worldwide.
