Food Spoilage and Biological Hazard
Started by ati, Dec 04 2012 06:47 AM
Dear all,
Can we consider food spoilage (yeast and mold) with biological hazard? According what i have read, yeast and mold does not considered as hazard. Please comment.
Can we consider food spoilage (yeast and mold) with biological hazard? According what i have read, yeast and mold does not considered as hazard. Please comment.
What’s the hardest part of building a strong food safety culture?
Food Defense Qualified Individual (FDQI)
Costco Food Safety Supplier Requirements
Non-Food Uses for Honey Contaminated with Hydraulic Oil
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
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Generally speaking Y&M can be considered microorganisms important for shelflife and food spoilage. In certain case these can lead to issues relating to Mycotoxins and Aflatoxins which are food safety hazards. So it depends on the product etc. You should do a little research this subject as it can be complex.
George
George
Well said George.
Most of the toxic metabolites (mycotoxins) are stable up on preparation (cooking etc...) even though the organisms are destroyed during preparation.Also some mycotoxins can lead to allergenic conditions which may cause a health hazard.
Most of the toxic metabolites (mycotoxins) are stable up on preparation (cooking etc...) even though the organisms are destroyed during preparation.Also some mycotoxins can lead to allergenic conditions which may cause a health hazard.
Dear all,
Can we consider food spoilage (yeast and mold) with biological hazard? According what i have read, yeast and mold does not considered as hazard. Please comment.
Attached Files
What’s the hardest part of building a strong food safety culture?
Food Defense Qualified Individual (FDQI)
Costco Food Safety Supplier Requirements
Non-Food Uses for Honey Contaminated with Hydraulic Oil
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
Applicability of SQF 11.6.2 to a Non-Food Refrigerated Hazardous Ingredient
Prerequisite Programmes for Food Safety
Prerequisite Programmes for Food Safety
Raffia threads as a Food contact materials
ISO 22002 2025 Change Summary - Food Manufacturing