The prevalence and control of spoilage yeasts in foods and beverages

Consumers in developed countries have a more critical attitude about what they eat and drink as a consequence of modern life. Food microbiologists are facing a huge challenge regarding food 'freshness' implicit in the consumer's demand for more natural products. Food with less severe processing, that is additive-free, safer, with satisfactory shelf life and easy to prepare is sought because of higher consciousness about nutrition and health. Besides the development of new methods and preservation concepts, great advances in the fields of chemistry, biochemistry, microbiology, hygiene and food safety have occurred in recent decades. But are such developments properly used to respond to the challenge to food mycology? We will summarize the effects on food of yeast spoilage activity and we will reflect on how this activity can be monitored by food microbiologists. (C) 2000 Published by Elsevier Science Ltd.