Mould or yeast growth can limit the shelf life of a range of foodstuffs. In some cases these organisms have evolved mechanisms to get past the barriers we use to prevent them spoiling food - such as preservatives, water activity, pH and temperature. A new project is exploring the range and degree of resistance seen by moulds and yeasts of relevance to the food industry. Members are invited to join the project steering group which will help identify the spoilage issues, yeasts and moulds that will form the focus of the work.

The project will gather evidence of documented instances of such resistance and will explore specific problems through practical studies. It will culminate in the publication of practical guidance on how problems caused by particular moulds and yeasts can be minimized.