Which Preservatives Are Used for Yeast & Mold?

Yeast and Mold

• Yeasts are small micro-organisms that are members of the fungi family since they are plants that contain no chlorophyll. Yeasts can only live on sugars and starches. Molds are also members of the fungi family, but since they contain many cells, they are often visible to the naked eye. In addition, they can grow on a large variety of plant and animal matter. While both of these have been used to produce certain types of foods such as wines and bakery goods, some can cause allergic reactions, especially when they occur in large quantities. Mold and yeast growth often increase over time, especially in warm temperatures or humid conditions.

Foods

• While many foods can be treated to slow the growth of mold, others can be treated chemically to control the growth of unwanted molds and yeasts. Among the most common of these chemicals are calcium propionate, which controls the growth of mold in bakery products such as bread, and potassium sorbate, which controls the growth of both mold and yeast in a wide range of products, including cheeses and soft drinks. Sodium benzoate is also used to retard the growth of yeast and mold in foods with a high acid content, such as sauces and carbonated drinks.

Skin Care Products

• In addition to foods, many skincare products also contain preservatives to extend their shelf life. While bacteria cause the biggest problems with these products, many can be contaminated by yeasts and molds as well, especially those considered natural products. Preservatives and anti-oxidants help retard this growth. T-50 vitamin E oil is one such anti-oxidant that works to retard microbial growth from bacteria, yeast and mold, as does rosemary oil extract. Germaben Il and Germaben Oil II-E are antimicrobials, as are Liquid Germall Plus and LiquaPar oil.

Removing Water

• Both mold and yeast need water to thrive. Because of this, removing much of the water content of a food item through freeze-drying or dehydrating will limit the growth potential of mold and yeast. Increasing the acid content of a food product will usually retard the growth of mold and yeast, as well.