Hi All,
Would anyone have any advice on the best methods for testing for yeasts & moulds within products please?
We are seeing high results when using Orange Serum Agar, but nothing is showing when Dichloran Rose-Bengal Chloramphenicol (DRBC) is used.
The product has small amounts of some citrus juices in (Lime & Orange), approx 0.3%. The rest is made up of spring water, preservatives and some flavourings.
The product is also pastuerised, yet we are still seeing high results. Every other product we produce does not have an issue, only the ones with the citrus juices in. We have tested the raw material and that has came back as clean, so I am at a loss as to what may be causing these issues.
Thanks in Advance