High yeast count causing problems

Hi everyone
If a ready to eat chocolate caramel bar also containt nuts has a micro result of Yeast 2200 cfu/gm.

What safety concern would it have on the consumers?

Also what is the limit of Yeast on ready to eat bars in Australia?

Can anybody help?

Dear Foodsafetyshare,



Please see the links below and I don’t know about the yeast specifications in Australia, but can give you a brief info on yeast infections which are mainly caused by Candida albicans which can result in itching, rashes, eczema, psoriases and some people are allergic to yeasts and are even advised to remove yeasts containing foods from their diet.



http://ccbolgroup.com/cacaoE.html

http://www.smccd.net/accounts/case/chocolate.html

I'm not sure about the yeast limits, but you'll have a quality problem due the alcoholic aroma and swollen packaging.

Dear Foodsafetyshare,

... but can give you a brief info on yeast infections which are mainly caused by Candida albicans which can result in itching, rashes, eczema, psoriases and some people are allergic to yeasts and are even advised to remove yeasts containing foods from their diet.

Yeast is too generic, what kind of yeast are present?

I do not remember a yeast in the list of foodborne illness pathogens.

There may be some population groups that could be at risk...

Levofloxacin_and_moxifloxacin_increase_human_gut_colonization_by_Candida_species.pdf   32.04KB   35 downloads

Regards,

FSSM

I do not remember a yeast in the list of foodborne illness pathogens.

Now I found this one, maybe this is more suited for a movie about an outbrake by a new unknown yeast that has transformed into a foodborne pathogenic organism, but... who knows?

Transfer_of_Genetic_Material_between_Pathogenic_and_Food_Borne_Yeasts.pdf   104.02KB   50 downloads

Regards,

FSSM