Clinical Microbiology and Yeast Congress

Pathogenic yeasts and Food spoilage

Food spoilage due to bacteria andor yeast contamination can be a costly problem for the food industry. Recent progress in DNA analysis has enabled rapid, accurate yeast identification methods to be developed. Armed with this precision identification it is possible to predict and eliminate the source of contamination. Some yeast are psychrophilic, and so they can grow at relatively low temperatures. In fact, the fermentation of wine and beer is often carried out at temperatures near 40°F. Because some kinds are psychrophiles, they can create a spoilage problem in meat coolers and other refrigerated storage areas. Because they can grow under conditions of high salt or sugar content, they can cause the spoilage of certain foods in which bacteria would not grow. Foods produced by the bacterial fermentation process, such as pickles and sauerkraut, can also be spoiled by yeasts which interfere with the normal fermentative process. While certain yeasts are pathogenic, yeast infections are much less common than bacterial infections.  Foodborne illness continues to be an urgent issue across the globe. The epidemiology of foodborne disease is changing. New pathogens have emerged, and some have spread worldwide. These pathogens cause millions of cases of sporadic illness and chronic diseases, as well as large and challenging outbreaks over many states and nations.

Related Conferences

2nd International Conference on Food Microbiology November 29-30, 2017 Madrid, Spain; XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Associations

• Institute of Food Technologists, USA
• International Commission on Microbiological Specification for Foods, Australia
• Belgian Society for Food Microbiology, Belgium
• International Committee on Food Microbiology and Hygiene, Ireland
• Association of Austrian food & biotechnologists, Austria
• International Union of Microbiological Societies, USA
• Spanish Association of Graduates and Doctors in Food Science and Technology
• German Federation of Food Science and Technology, Germany
• Italian Association of Food Technology, Italy
• Federation of European Microbiological Societies, The Netherlands