Standard for Yeast and Mold environmental swab

Hi,

I am currently setting up a mini lab to test some of our ready-to-eat food samples as well as some environemntal swabs.

I am wondering if any of you have Yeast and Mold standard for environemntal swab because one of the auditors questioned about it.

Also, not sure if there is a microbiological standard for raw material too.

Thanks a lot! :)

I've never done an Yeast & Mould swab, only an environmental Air Plate

Looking for <20cfu

Cazx

Hello, Cazx,

<20 cfu is a good starting point with the pertifilm Y&M and also PD plates or DG-18 xerophilic medium environmental sediment plates.

Unless Robert Samson of CBS Fungal Biodiversity Centre, Utrecht, The Netherlands has come up with an international standard. I consider these people along with Dr John Pitt of CSIRO Food Science Australia, and Dr. Keith Seifert of Agri food Canada ,Ottawa , authorities on the subject. 

Hope this helps

Jeff

Dear All,

Maybe obvious to the air-knowledgeable (not myself) but a slight shortage of units in this thread ?? :smile:

Some fairly recent posts are referenced here  -

http://www.ifsqn.com...indpost&p=57737

The Campden article appears to impliy the situation is a bit like that for food contact surfaces.

For "Foods", there are various YM data posts here and there on this forum, eg

http://www.ifsqn.com...indpost&p=58702

For certain RTE/uncooked items, values can be astronomical, eg see

HPA food microbiology.pdf   998.98KB   186 downloads

Rgds / Charles.C

Hi,

depend what we think about "environemntal swabs" can be: surface test or air test.

If is air test we can use the malt mediu for Y&M.

One of method is we can live open the plate for 30 minte and after incubate 5 days and redead.

If is for surface test we can use for determination the standrads for food: ISO 21527.

After take the test we can put 1 ml sterile water, agitate very well and put on media plate.

I hope help you.

BS

maricmargot