MICROBIOLOGICAL SAFETY OF MEAT | Yeasts and Molds

Yeasts and molds are important microorganisms related to human welfare, safety, and food resources. They contribute greatly to the food industry in areas such as winemaking, single-cell protein production, brewing, baking, vitamin production, etc. However, under certain conditions they can act as potential spoilage organisms in food, especially in processed, preserved, and refrigerated food. Enumeration and identification of yeasts and molds from foods are of great importance in understanding the value of these organisms in various food systems as well as their role in spoilage. Knowledge of how certain yeasts and molds colonize meat products and of their effects on the meat products is essential in order to prevent economic losses during spoilage or to maximize desirable fermentation of certain cured meat products by yeasts and molds. Occasionally, some pathogenic yeasts and molds might occur in meat and meat products that may pose food safety issues.