Spoilage yeasts: What are the sources of contamination of foods and beverages?

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

“…Losses of bakery products due to mold spoilage vary between 1% and 5%, for an estimated cost of 500 million euros per year (Hernández et al., ). Although bacterial species such as Salmonella spp., Listeria monocytogenes , Bacillus cereus , and Clostridium botulinum have been implicated in baking products foodborne illnesses, mold and yeast growth is by far the major factor limiting shelf life of high and intermediate bakery products (Smith, Daifas, El‐khoury, Koukoutsis, & El‐khoury, ).…”

“…Eurotium species are usually the first fungi to colonize improperly dried, stored commodities and their presence on baking products results in an increase of water availability, leading to colonization by other species. Wild yeast of the genera Trichosporon , Saccharomyces , Candida, Pichia , Torulaspora , and Zygosaccharomyces could occur as spoilage, resulting generally from unclean utensils and equipment (Hernández et al., ). The growth of filamentous yeast can give a “chalky bread” occurs, mostly occurring due to Saccharomyces sp.…”

“…Yeasts are the main contaminants and spoilers of soft drinks because of their natural occurrence in ingredients used for soft drink production, such as sucrose and fruit juices, and their ability to grow in these selective conditions. Although yeasts do not represent a risk to consumer's health, they can lead to serious economic losses (Hernández et al., ). The spoilage of soft drinks by yeasts is usually characterized by abundant CO 2 production, turbidity, and the production of unpleasant flavors (Hernández et al., ).…”

“…Although yeasts do not represent a risk to consumer's health, they can lead to serious economic losses (Hernández et al., ). The spoilage of soft drinks by yeasts is usually characterized by abundant CO 2 production, turbidity, and the production of unpleasant flavors (Hernández et al., ). Dekkera bruxellensis, Debaromyces hansenii, Issatchenkia orientalis, Kloeckera apiculata, Pichia membranifaciens, Zygosaccharomyces bisporus, Saccharomyces spp., and Schizosaccharomyces pombe , are commonly associated with soft drinks spoilage (Pitt & Hocking, ), as well as preservative‐resistant yeasts, such as Zygosaccharomyces bailii and Zygosaccharomyces rouxii (Hernández et al., ).…”

“…The spoilage of soft drinks by yeasts is usually characterized by abundant CO 2 production, turbidity, and the production of unpleasant flavors (Hernández et al., ). Dekkera bruxellensis, Debaromyces hansenii, Issatchenkia orientalis, Kloeckera apiculata, Pichia membranifaciens, Zygosaccharomyces bisporus, Saccharomyces spp., and Schizosaccharomyces pombe , are commonly associated with soft drinks spoilage (Pitt & Hocking, ), as well as preservative‐resistant yeasts, such as Zygosaccharomyces bailii and Zygosaccharomyces rouxii (Hernández et al., ). Conidia present in the environment can contaminate soft drink environment in response to hygienic failures or contaminated raw material/packaging contaminated packaging (Azeredo, Alvarenga, Sant'Ana, & Sabaa Srur, ).…”