Isolation and characterisation of food spoilage moulds


Moulds are a frequent cause of food spoilage. The many species are almost everywhere in the environment. Moulds or their spores can contaminate a food product at any stage of the food processing chain, from the crops in the field to processing and storage. While some types of mould produce harmful toxins, others are used in the production of foods such as cheese or salami.

Our experience in mould isolation and taxonomy and modern DNA techniques equip us to identify mould species and provide the information you need as a food processor. Where necessary, we deposit mould isolates in our strain collection.