7 replies to this topic

[immortal]

Hi all,

I have a yeast problem with my tomato products, have can i prevent the growth of yeast?
What chemicals or other things can you advise?

Thank you

[Hongyun]

Harlow,

Have you tried sodium benzoate?

In case sodium benzoate didn't help, you are gonna give more details of your product so others can offer you better ways to deal with the problem.

Are your tomatoes fresh-cuts, canned, juiced, mashed, etc...

Are the heat treatments (if any) sufficient to eliminate yeast?

Have you tried MAP (Modified Atmosphere Packaging) for your tomatoes?

[MRios]

Hello Immortal!
Have you tried using a lower pH (making your product more acidic, with vinegar for example)?

[Tony-C]

I have a yeast problem with my tomato products, have can i prevent the growth of yeast?
What chemicals or other things can you advise?

Normally I would use a heat treatment to kill yeast.

Potassium sorbate can be used as an inhibitor if you want to use a chemical ingredient.

Regards

Tony

[Simon]

Did you solve the problem Immortal?

[PAL]

Saw this question today. Hope you already solved it.

If not, could you provide us with some more background details/parameters like your processing methode (washing, heating) and water activity, pH, saltinity, acidity.

As it is more important to know what the cause is of the problem than put chemicals in to your product.

Make a note that the useing of E211 and E202 is not allowed in all countries

PAL

[SaRaRa]

Hey there immortal!

What kind of products you produce? Canned or packed?
I am adding the following just in case you need some info concerning:

Canned tomato products - effects of processing on microorganisms, spoilage, pathogens and control

Aciduric Flatsour Sporeformers

The flar sour bacteria

Good luck!


Filip

[Simon]

If it's not too late maybe this will help.

Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Tomatoes; Draft Guidance

Regards,
Simon