MOULDS

What is mould?

Moulds are fungi formed by a mycelium that is not capable of forming a fruiting body, unlike mushrooms. It is found both in the open air and in damp places with low luminosity. You have probably noticed that after some time, mould appears on the surface of some foodstuffs.

What is the impact of mould and yeast in the food industry?

In the food industry, moulds and yeasts are the biggest enemies of long-life foods that have been processed and formulated using methods to control other organisms. Moulds are easy to see with the naked eye, but they hide mycotoxins that pose a challenge to food safety as they cannot be detected. In addition, the brand image of the food can be damaged both if mould appears on a food on the supermarket shelf and if it is passed very quickly to the end consumer once the product has been opened.

What does the appearance of mould on food indicate?

The appearance of mould on the surface of any food is a sign of spoilage and it is recommended to discard the food, NOT just remove the mouldy area. As harmless as it may seem, moulds can generate mycotoxins that can cause allergic reactions and various health problems. Moreover, as they are dispersed by spores, their presence in factories can be desperate, selectively contaminating some batches and not others. According to the EU Rapid Alert System -RASFF- mycotoxins were the chemical risk with the highest number of alert and recall notifications in 2017 (18.5% of the total).

What preservatives does Amerex use against mould growth in food?

Amerex has developed natural preservatives based on biotechnology capable of preventing the direct proliferation of moulds. So much so that their action is comparable to classic antifungal additives such as sorbate.

Below you can see one of the many practical studies in which we have made this substitution.