Problem with moulds?

Quick and effective solutions to fungal (yeast and mould) related problems can save food and drinks companies significant amounts of time and money, and help reduce product loss. We have further upgraded our services for tackling fungal related issues in the food and production environments. Phil Voysey, Food Microbiologist, explains:

"Clients are often less familiar with issues surrounding fungal contamination than they are with bacterial contamination.They come to us with a variety of problems, all of which need a specific, tailored investigation. This might involve confirmation of the presence of fungal contamination, isolation and purification of the problem fungi, and/or identification to species level. In some cases, it is the organism's properties, rather than its identity, that are important, and we need to determine its survival characteristics (such as heat and preservative tolerance), or its significance in the factory, such as tolerance to low water activity and low oxygen.

Wealth of experience

We have a wealth of experience in handling customer complaints associated with fungi - for example, mould growth and tainting.We can also provide assistance in troubleshooting sources of product contamination. This can often involve factory visits and include provision of advice on contamination prevention."

Contact: Phil Voysey
+44(0)1386 842060
phil.voysey@campdenbri.co.uk