The Public Health and Probiotic Significance of Yeasts in Foods and Beverages

Fleet, Graham H.; Balia, Roostita L.

doi:10.1007/978-3-540-28398-0_12

Cited by 27 publications

(25 citation statements)

References 91 publications

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“…biogenic amines or ethyl carbamate. However, Fleet and Balia (2006) concluded that yeasts present very little risk of causing gastrointestinal infections or different types of intoxications in humans.…”

Section: Potential Hazards Of Yeastsmentioning

confidence: 97%

“…The potential hazards of yeasts were recently reviewed by Fleet and Balia (2006), and are only briefly summarised here. Mycotoxin production is generally of little concern in yeasts compared with filamentous fungi, and this is one of the reasons why some yeasts are considered biological control agents (BCAs) of mycotoxigenic and spoilage filamentous fungi (Jijakli and Lepoivre 1998;Druvefors et al 2002).…”

Section: Potential Hazards Of Yeastsmentioning

confidence: 99%

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Safety and regulation of yeasts used for biocontrol or biopreservation in the food or feed chain

Sundh

Melin

2010

Antonie van Leeuwenhoek

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Yeasts have been important components of spontaneous fermentations in food and beverage processing for millennia. More recently, the potential of utilising antagonistic yeasts, e.g. Pichia anomala and Candida spp., for post-harvest biological control of spoilage fungi during storage of plant-derived produce ('biopreservation') has been clearly demonstrated. Although some yeast species are among the safest microorganisms known, several have been reported in opportunistic infections in humans, including P. anomala and bakers' yeast, Saccharomyces cerevisiae. More research is needed about the dominant pathogenicity and virulence factors in opportunistic yeasts, and whether increased utilisation of biopreservative yeasts in general could contribute to an increased prevalence of yeast infections. The regulatory situation for yeasts used in post-harvest biocontrol is complex and the few products that have reached the market are mainly registered as biological pesticides. The qualified presumption of safety (QPS) approach to safety assessments of microorganisms intentionally added to food or feed, recently launched by the European Food Safety Authority, can lead to more efficient evaluations of new products containing microbial species with a sufficient body of knowledge or long-term experience on their safety. P. anomala is one of several yeast species that have been given QPS status, although the status is restricted to use of this yeast for enzyme and metabolite production purposes. With regard to authorisation of new biopreservative yeasts, we recommend that the possibility to regulate microorganisms for food biopreservation as food additives be considered.

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Section: Potential Hazards Of Yeastsmentioning

confidence: 97%

Section: Potential Hazards Of Yeastsmentioning

confidence: 99%

Safety and regulation of yeasts used for biocontrol or biopreservation in the food or feed chain

Sundh

Melin

2010

Antonie van Leeuwenhoek

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“…Unlike bacteria and viruses, yeasts are rarely associated with outbreaks of foodborne gastroenteritis, intoxications or other infections. Nevertheless, caution is needed, and further research on this topic is required [38 ].…”

Section: Yeasts and Food Safetymentioning

confidence: 99%

“…Infections caused by S. cerevisiae are notable because of its extensive use in the food industry, and infections with this yeast have been reported in immunocompetent individuals [42 ,43]. It is thought that hospitalized patients become exposed to high levels of yeasts through the biofilms they form on catheters and other invasive devices, and that these yeasts probably originate from the hands of hospital workers and the foods brought into the hospital environment [38 ]. More research is needed to establish stronger linkages between the role of foods in contributing to yeast infections.…”

Section: Yeasts and Food Safetymentioning

confidence: 99%

Yeasts in foods and beverages: impact on product quality and safety

Fleet

2007

Current Opinion in Biotechnology

184

116

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“…의 감염된 상태에서 질병을 유발할 수 있는 것으로 알려져 있다 (Fleet and Balia, 2006). 실제로 다양한 치즈에서 Candida albicans, Candida tropicalis, Candida krusei 및 Candida glabrata 등의 질병 관련 효모종이 확인되었다 (EI-Sharoud et al, 2009;Gadaga et al, 2000;Wanderley et al, 2013).…”

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The Prevalence and Control of Spoilage Mold and Yeast in Cheese

Kim¹,

Kim²,

Jeong³

et al. 2017

J. Milk Sci. Biotechnol.

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Cheese is an excellent substrate for yeast and mold growth. These organisms can cause cheese spoilage, resulting in significant food wastage and economic losses. In the context of cheese spoilage, the presence and effects of spoilage or pathogenic bacteria are well documented. In contrast, although yeasts and molds are responsible for much dairy food wastage, only a few studies have examined the diversity of spoilage fungi. This article reviews the spoilage yeasts and molds affecting cheeses in various countries. The diversity and number of fungi present were found to depend on the type of cheese. Important fungi growing on cheese include Candida spp., Galactomyces spp., Debaryomyces spp., Yarrowia spp., Penicillium spp., Aspergillus spp., Cladosporium spp., Geotrichum spp., Mucor spp., and Trichoderma spp.. In addition, several mold spoilage species, such as Aspergillus spp. and Penicillium spp., are able to produce mycotoxins, which may also be toxic to humans.There are many ways to eliminate or reduce toxin levels in foods and feeds. However, the best way to avoid mycotoxins in cheese is to prevent mold contamination since there are limitations to mold degradation or detoxifications in cheese. Chemical preservatives, natural products, and modified atmosphere packaging have been used to prevent or delay mold spoilage and improve product shelf life and food safety.

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The Public Health and Probiotic Significance of Yeasts in Foods and Beverages

Cited by 27 publications

References 91 publications

Safety and regulation of yeasts used for biocontrol or biopreservation in the food or feed chain

Safety and regulation of yeasts used for biocontrol or biopreservation in the food or feed chain

Yeasts in foods and beverages: impact on product quality and safety

The Prevalence and Control of Spoilage Mold and Yeast in Cheese

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