Rapid Fungal Detection In Yogurt

Yogurt is a popular with consumers, nutritious, and  can be packaged easily to accommodate different serving sizes and flavors. Dairy producers are aware of potential spoilage issues that negatively affect the customer experience. Fungal contamination (yeasts and molds) can be introduced from a variety of sources, including added fresh fruit purees or airborne particles. Some packaged yogurts may also generate excess moisture under the foil cap that is a breeding ground for mold growth. While primarily a spoilage and shelf life issue, there have been recent occurrences of yeast and mold contamination causing illness.