Jump to content

  • Quick Navigation
- - - - -

High Yeast Count in Cooked Bacon

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic

#1 Siobhan123


    Grade - Active

  • IFSQN Associate
  • 12 posts
  • 1 thanks

  • Ireland

Posted 30 October 2014 - 12:04 PM

Hi All 


I have just received a micro report from our lab and it has come back clear for everything (yay) but the yeast is count is coming back at <100 when it should be <20 or <50. Can any one offer some advise or wisdom as to why that is?


Thanks a mill


#2 SpursGirl


    Grade - MIFSQN

  • IFSQN Member
  • 117 posts
  • 79 thanks

  • United States
    United States
  • Gender:Female
  • Location:PA

Posted 30 October 2014 - 12:44 PM

Hi Siobhan,


Have you confirmed with the lab what <100 actually means?


This could mean that the count is actually 1 which is <20. It will depend on how the lab is processing/diluting the samples in order to plate out and incubate the plates.


If they are making an initial 1:100 dilution and plating this then any plate with no growth would be reported as <100 given the initial product dilution.


Speak to the lab and find out the dilution process - you may want to ask them the run a 1:10 plate which will give you results that you can relate to your specification



Edited by SpursGirl, 30 October 2014 - 12:54 PM.

Thanked by 2 Members:

#3 RG3


    Grade - PIFSQN

  • IFSQN Principal
  • 501 posts
  • 165 thanks

  • United States
    United States
  • Gender:Male
  • Interests:"We cannot solve our problems with the same thinking we used when we created them" Albert Einstein

Posted 30 October 2014 - 03:47 PM

SpursGirl hit this on the nose. Siobhan if your limit is <20 or <50, you need to relay that to the lab that is doing the testing so they know how to perform the test. This will most likely change the method. Sometimes it may require going to MPN rather than cfu. Make sure the lab is on the same page as you on all your required test, after all you are paying them for a service.

#4 Quality Ben

Quality Ben

    Grade - MIFSQN

  • IFSQN Member
  • 84 posts
  • 15 thanks

  • Australia
  • Gender:Male
  • Interests:Food Safety, Quality, Laboratory, Technical Issues, Water Activity and Migration, VITAL, Allergens, Fresh Produce, Post Harvest, Cold Smoked Fish, Non Pasteurised Caviar, Cook/Chill, Listeria Hunting & Eradication/Environmental monitoring programs, Small-Goods, HACCP, Continuous Improvement, Problem Solving, Risk Mitigation, Listeria.spp., High Risk, BRC, Freshcare, HARPS.

    Food Safety = Science + Culture

Posted 30 October 2014 - 10:58 PM

Agree with above posts...you need to specify your limits to the lab first and see what there method of reporting actually means before you worry about yeasts :)

#5 Charles.C


    Grade - FIFSQN

  • IFSQN Moderator
  • 18,314 posts
  • 5132 thanks

  • Earth
  • Gender:Male
  • Interests:SF

Posted 31 October 2014 - 12:57 AM

Dear Siobhan,


<20 X/Y, <50 X/Y


It sounds like yr specification is (optimistically?)  "undetected" which is notorious for creating user/laboratory confusion.


It is also possible that the lab. results for 1 in 10 dilution were found to be unreadable due to food particles or spreaders :smile: . Hence > 1 in 100. Strictly speaking, micro. texts often comment that for a spec. of < 100cfu/gram, quantitative data is preferably derived from MPN methods. Less profitable for the lab of course. :smile:


Rgds / Charles.C

Kind Regards,



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users