Looking for method of determining moulds count in food

Can any one give me the method / standard procedure for enumeration of moulds(not inluding Yeasts)
tqu

Can any one give me the method / standard procedure for enumeration of moulds(not inluding Yeasts)
tqu

Most of the methods out there do both. Petrifilm, Microfoss and traditional plating.

What are you looking to test, as some agars are specialised to the product.

caz

I am going to test raw materials that are used for bread production like Dough, Tutti fruti, Flours and my clients wants to maintain their raw materials absence of fungal/ moulds per 25gm

A standard plate count using a media such as dichloran rose bengal chloramphenicol will be suitable for use. It will grow yeasts as well, but the dichloran helps prevent spreading over the plate.

For reporting moulds, simply disregard any shiny pink colonies (yeasts) and count the white filamentous hairy colonies.

You can use a 1ml pour plate, or spread 0.1ml suspension onto the surface of a pre-poured plate.

Hope this helps.

Are the answer helpful Ramreddy? Do you need further assistance?

I had the idea on it but it is not usefull to me
Because
1) am searching for one standard method(any internationl or nationl).

2) when ever am going to test products like bakers yeast, or bread products or products that contain high yeast count it is not helping because of low counts of moulds(Hardly we get 10's in first dilution) than yeast(wich get at 6 or 7 dilution).
Thats why i want one media or method wich has to inhibit yeast.

I had the idea on it but it is not usefull to me
Because
1) am searching for one standard method(any internationl or nationl).

2) when ever am going to test products like bakers yeast, or bread products or products that contain high yeast count it is not helping because of low counts of moulds(Hardly we get 10's in first dilution) than yeast(wich get at 6 or 7 dilution).
Thats why i want one media or method wich has to inhibit yeast.

Can anyone help Ramreddy?

I had the idea on it but it is not usefull to me
Because
1) am searching for one standard method(any internationl or nationl).

2) when ever am going to test products like bakers yeast, or bread products or products that contain high yeast count it is not helping because of low counts of moulds(Hardly we get 10's in first dilution) than yeast(wich get at 6 or 7 dilution).
Thats why i want one media or method wich has to inhibit yeast.

I must admit, i've not come across anything that inhibits yeast growth but allows mould growth.
It may be worth you talking to someone like CCFRA or Oxoid and asking them.

Caz x

Go to to AOAC, Standard Methods or BAM...