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How can I avoid mould in my products ?

Most moulds are harmless or beneficial and are used for technological purposes: cheese ripening, dry sausage casings, enzyme production, biochemical or aromatic compounds, waste biodegradation. Some, however, can be contaminating and are responsible for defects in the appearance of finished products: greenness on sausages, “cat’s hair” (Mucor) on cheeses, blue spots on refined cheeses, etc. Some strains are able to synthesise highly toxic substances, called mycotoxins.

LCB food safety is specialised in mould determination: the company has an identification laboratory and a “sample collection” representing all the moulds that exist in production environments. The experts at LCB food safety will help you to :
- determine the strains contaminating your product,
- search for the causes of propagation of the mould in question,
- provide you with the solutions suited to your production unit so as to avoid any further contamination and bring about a satisfactory microbiological balance.

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