Yeasts and molds are two different forms of fungi that occur naturally in the environment. Healthy plants have a manageable amount of fungus that does not cause problems. However, when there are favorable conditions, fungal growth quickly gets out of control and becomes dangerous to health. Fungi cannot be eliminated from growing plants, so it is important to carefully manage their levels and prevent uncontrolled fungal growth.
Fungal contamination in food producing companies is usually caused by stagnant water, dead plant material, contamination from external sources, or improper drying and curing. Poor cleaning practices and improper air cleaning and flow are also common sources of fungal growth.
Since yeast and molds mostly grow on harvested or dead plants, it is necessary to isolate crop growing areas. For this, it is necessary to use HEPA filters in ventilation systems to establish strict disinfection practices, to ensure proper air flow in drying and curing areas, and to remove fungal spores from the environment.
Total yeast and mold counts are used to detect and quantify the amount of fungal growth on plant material and allow the identification of yeast and mold species present. The amount of fungus is reported as the number of colony forming units.
In our organization, testing, analysis, measurement, and evaluation studies are carried out in compliance with national and international standards and current legal regulations, ensuring reliable and impartial results. Among the numerous tests conducted within this scope are microbiological tests – including yeast and mold counting services.
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