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 183 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