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added link to Grain soured wort safety
* See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1447181778643365/?match=Ym90dWxpc20%3D this MTF thread on the mechanisms of botulism poisoning, and how it applies to different brewing processes].
* [https://suigenerisbrewing.blogspot.com/2017/01/fact-of-fiction-can-pathogens-survive.html Further explanation of what makes microbes "pathogenic" by Bryan from Sui Generis Blog] and a related [https://www.facebook.com/groups/MilkTheFunk/permalink/1246624848699060 MTF discussion].
* If mold grows on growth media and the yeast can be isolated cleanly, then this is not an issue, however , do not consume beer or wort that has had mold growing on it. If the yeast is not being isolated on agar plates, then throw out the capture sample and do not use it. See [[Mold]] for identifying mold and safety issues with mold.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2054548517906685/ An example of identifying a pathogenic species of ''Candida'' (''C. lusitaniae'') in a wild capture.]
* Do not taste wort soured with malted grain; grain soured wort has been found to grow pathogens. Wait until fermentation with yeast is finished. See [[Grain#Malt_Inoculated_Wort|Grain]] for more information.
==Wild ''Brettanomyces''==