ABSTRACT
Foodborne and waterborne pathogens can be divided into three large groups: molds, yeast, and bacteria [1] but also include protozoa and viruses. The yeast group has two different roles: they are (1) important in food and beverage production, such as bread and wine, and (2) extremely prejudicial to human health. Saccharomyces cerevisiae is the most important yeast species in the baking industry and in beer, wine, and ethanol production in general [2,3]. Candida can spoil wine, beer, and other fermented products and in some cases cause severe food poisoning [1]. In addition, signicant contamination of mineral and tap water by Candida parapsilosis, Candida glabrata, and Candida albicans has been reported (Table 15.1) [4].
