BLOG
KATEGORİDEKİ DİĞER YAZILAR
Microorganisms are the biggest factor in food spoilage. Food may be in contact with many microorganisms in the process until it reaches the consumer. These microorganisms cause food spoilage. The most common is yeast and mold spoilage that we can witness even in our home.
Molds; "Mycelium-forming multicellular fungi" and yeasts are defined as "unicellular and generally non-mycelium-forming structures". Yeast and mold determination is based on preventing the growth of bacteria on food and counting yeast - mold by isolating.
Some yeasts and molds; While they are useful in the production of foods such as cheese, beer and wine, they mostly play a role in the spoilage of foods. Yeasts and molds are microorganisms that can grow easily in very wide pH ranges. They develop easily in environments with high salt and sugar concentrations, with water activity of 0.85 and above, in the storage range of 10–35 oC. Yeast and mold can cause structural defects, gas formation, bitter taste and bad odor in food as well as cause food poisoning due to the toxic substances they secrete.
Yeast and mold occur especially in food sold in public markets, in contact with air before packaging and in poor packaging.
Yeast and mold are especially a quality criterion for products that are marketed outdoors, exposed to open air before packaging, that may be contaminated by the packaging material, and do not undergo any heat treatment other than washing and cooling / freezing.
While mold is very high in products that are in contact with the soil such as spices that are ground without washing, yeast is more common in sugary products.
Mold and yeast are sought in food products and we can have an idea about production, business hygiene, personnel hygiene and working environment according to the result.
