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Spoilage : Bacteria & Yeast

Food spoilage due to bacteria and\or yeast contamination can be a costly problem for the food industry.

The majority of spoilage issues can be traced back to a breakdown in processing;  hygiene controls or raw material quality.

The Food Safety Centre works with food companies using it’s microbiological expertise to identify and help eliminate spoilage microorganisms.  This includes spoilage by both bacteria and yeasts.

The National Collection of Yeast Cultures (NCYC) at IFR provides an ISO 9001–accredited confidential service for identifying yeasts.

Recent progress in DNA analysis has enabled rapid, accurate yeast identification methods to be developed. Armed with this precision identification it is possible to predict and eliminate the source of contamination.

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For Industry

Spoilage bacteria and yeasts can result in off-tastes and quality issues necessitating costly product recalls. Fortunately, they can also all be identified by microbiological analysis and in some cases by DNA sequencing.

Identification of the strains responsible for spoilage can lead to information that can help eliminate the spoilage issue. Along with identification the Centre can also help with interpretation and training in spoilage issues.

Other methods for precision characterisation of yeasts are also available e.g. enabling production strains to be monitored for genetic changes and rapidly distinguished from food spoilage yeasts or yeasts potentially detrimental to human health.

For more information and to access this expertise please contact us at info.foodsafety@ifr.ac.uk

For Academia

The NCYC collection of over 3000 yeasts strains is available for academic use. For more information on our research into yeast phylogeny, their use as valuable tools in Systems Biology and the new DNA techniques we are developing please go to the NCYC website: www.ncyc.co.uk or contact the collection manager by email at ncyc@ncyc.co.uk .