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The spoilage of foods by yeasts and moulds (fungi) is a major problem for many sectors of the food industry, particularly the brewing industry, 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. This seminar focuses on how you can reduce costs by controlling yeasts and moulds. As well as an overview of the types of organisms that are significant in food spoilage, Campden BRI experts will also look at:
– Their importance in key areas of the food sector – Analytical methods for foods and the factory environment – Mycotoxin formation, analysis and safety implications – The results of spoilage – taint formation – Factory disinfection for controlling yeasts and moulds
