How can I identify the cause of a defect in appearance and remedy the situation ?

Microbiological contamination in a food product has many consequences:
 as a pathogen, the micro-organism causes a health risk for consumers (even if its expansion is weak),
 if the micro-organism benefits from a context that is favourable to its development, it can alter the food product to such a degree as to make it unfit for consumption, due to a defect in appearance (mouldy, greenish colour) or a defect in its odour (rancid).

Defects in appearance are related to the physical characteristics of moulds (filamentous appearance of mycelium, specific colours, sporulation), for example : blue defects, green defects, “cat’s hair”, etc.

Since its founding, LCB food safety has applied its skills in the fight against moulds : identifying the moulds responsible for defects in appearance, detailed reports on possible sources of contamination and recommendations.