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The large and diverse group of microscopic foodborne Several foodborne molds, and possibly yeasts, may
yeasts and molds (fungi) includes several hundred also be hazardous to human or animal health because
species. The ability of these organisms to attack many of their ability to produce toxic metabolites known as
foods is due in large part to their relatively versatile mycotoxins. Even though the generating organisms
environmental requirements. Yeasts tend to grow may not survive food preparation, the preformed toxin
within food and drink matrices in planktonic form and may still be present. Certain foodborne molds and
they tend to ferment sugars, growing well under yeasts may also elicit allergic reactions or may cause
anaerobic conditions. Molds, on the other hand, tend infections. Although most foodborne fungi are not
to grow on the surface of objects in the shape of a infectious, some species can cause infection,
visible ‘mycelium’ made up of many cells. especially in immunocompromised populations, such
as the aged and debilitated, HIV-infected individuals,
and persons receiving chemotherapy or antibiotic
Both yeasts and molds cause various degrees of treatment.
deterioration and decomposition of foods. They can
invade and grow on virtually any type of food at any This is particularly problematic in plants producing
time. They invade crops such as grains, nuts, beans, high sugar/low water activity/low pH products.
and fruits in fields before harvesting and during Factories producing fruit products, baked goods,
storage. They also grow on processed foods and confectionary, and fermented dairy products can be at
food mixtures. real risk from yeast and mold contamination.
YEASTS
Species Foods affected
Brettanomyces bruxellensis Beer and wine, fruit yoghurts
Zygosaccharomyces bailii Soft drinks, sauces, fruit juice, wine, ciders and syrups
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Some Important Food Spoilage Yeast and Mold Species
MOLDS
Species Foods affected
Aspergillus flavus Nuts and oilseeds (mycotoxin producer – aflatoxins)
Aspergillus niger Fresh fruit and vegetables, nuts and seeds, dried foods
Eurotium chevalieri Cereals and a wide range of processed and stored foods
Fusrium culmorum Infects cereals, especially barley, in the field (mycotoxin producer – DON and others)
Wallemia sebi Dried and salted fish and other dried foods
YEAST
MOLDS
Molds have both positive and negative effects on the food industry the
same way that yeasts do. Some molds are perfectly safe to eat and, in
some cases, even desirable (the classic example would be cheese made
with mold, such as blue, Brie, Camembert, and Gorgonzola). Other molds
can be quite toxic and may produce allergic reactions and respiratory
problems, or produce poisonous substances called mycotoxins.
Aspergillus mold, for instance, which is most often found on meat and
poultry (as well as environmentally), can cause an infection called
aspergillosis, which is actually a group of illnesses ranging from mild to
severe lung infections, or even whole-body infections. One of the greatest
concerns regarding mold in food is the mycotoxins that some varieties
produce. One of the most researched mycotoxins is aflatoxin, a
cancer-causing poison.
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ISO 21527-1
There are a number of ISO horizontal methods for Dextrose Chloramphenicol Agar (YGC) (Cat. 1301).
the enumeration of yeasts and molds in foods and Selective agars for yeasts and molds usually contain
animal feed. ISO 21527:2008 is published in two antibiotics to help suppress bacterial growth. Plates
parts. Part 1 relates to food and feed samples with are typically incubated at 25 ºC for 5 to 7 days and
water activity of >0.95, while part 2 specifically then examined for the presence of yeast and mold
applies to dried and processed foods with reduced colonies.
water activity of <0.95.
Individual yeast and mold species can be isolated from
These methods typically employ a surface plating selective agars by subculturing onto a non-selective
technique, where a known quantity of the sample, or agar such as Malt Extract Agar (Cat .1038) or Potato
the initial suspension, is spread over the surface of a Dextrose agar (Cat. 1022). Although it may be
suitable selective agar medium. ISO 21527-1 possible to recognise some molds at the genus level
recommends Dichloran Rose Bengal simply by colony morphology and the appearance
Chloramphenicol Agar (DRBC) (Cat. 1160). Other of conidia and other features under the
media used include Oxytetracycline Glucose Yeast microscope, identification at the species level is
Extract Agar (OGYE) (Cat. 1527) and Yeast Extract very difficult and requires specialised skills and
experience.
BIBLIOGRAPHY
Valerie Tournas, Michael E. Stack, Philip B. Mislivec, YeastBook. (2011) A comprehensive compendium of
Herbert A. Koch and Ruth Bandler. BAM: Yeasts, Molds reviews that presents the current state of knowledge of the
and Mycotoxins. U.S. Food and Drug Administration molecular biology, cellular biology, and genetics of the yeast
Saccharomyces cerevisiae, Genetics
Barnett, H.L. 1960. Illustrated Genera of Imperfect Fungi,
2nd ed. Burgess, Minneapolis. Molds on food: Are they dangerous? U.S. Department of
Agriculture
Lodder, J. 1970. The Yeasts, a Taxonomic Study, 2nd ed. http://www.fsis.usda.gov/Fact_Sheets/Molds_On_Food/i
North-Holland Publishing Co., Amsterdam, The ndex.asp. Accessed June 30, 2012.
Netherlands.
www.condalab.com . tech.export@condalab.com
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