Review 58 Yeasts and moulds - occurence and control in the food industry
1st edition (2007)
ISBN 978 0 907503 42 2
A review of the nature of yeasts and moulds, their significance in food manufacturing environments, and methods of controlling them
This review summarises the biological nature of yeasts and moulds and their significance in relation to different food products and processing regimes. It looks at factors that control their growth, ways in which they get into and move around the factory environment, methods for controlling them (including the growing problem of resistance to various factors), and the latest analytical techniques. It also looks at the production of mycotoxins and other food safety issues such as allergies and gastroenteritis.
Softcover - 83 pages
Format: Digital (PDF) only