Food and beverage manufacturers need to be particularly cautious of yeast contamination as this microorganism grows particularly well in sugar, and though growth is slowed, it can grow in the presence of salt as well. Yeasts range from a few micrometers (typically) up to 40 micrometers (rarely).
Fungal contamination, especially yeast, in pharmaceutical products represents two hazards. First, it can cause product spoilage. Yeast can convert the sugars in medicines into by-products, which alter the product. If the profiles of a medication change, then the products cannot be sold. Secondly, product contamination represents a health hazard to the patient, potentially causing disease, depending on the route of administration and the patients’ resistance to infection.