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 the major 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; 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
• Factory disinfection for controlling yeasts and moulds
