What is mould ? How do I determine which mould(s) are behind a defect in my product ?
These micro-organisms are invisible to the naked eye and are found everywhere in the environment. Moulds are characterised by their ability to sporulate and therefore travel easily in air, water, raw materials, animals, people and packaging materials. The food industry provides the ideal conditions for their development: sources of food, temperature and humidity. 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 defects 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 and has an identification laboratory and a “sample collection” (including all the moulds that exist in production environments).
Our experts can provide you with support from start to finish of the process for :
precise determination of the strains contaminating your product;
searching for the causes of propagation of the mould in question;
choosing the solutions to apply to your production unit so as to avoid any further contamination and bring about a satisfactory microbiological balance.