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Looking for method of determining moulds count in food

Started by ramreddy , Dec 01 2009 12:11 PM
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ramreddy

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Posted 01 December 2009 - 12:11 PM

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


cazyncymru

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Posted 01 December 2009 - 05:05 PM

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

ramreddy

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Posted 02 December 2009 - 04:38 AM

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


poppysnoss

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Posted 09 December 2009 - 09:33 PM

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. :smile:


Simon

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Posted 14 December 2009 - 01:00 PM

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


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ramreddy

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Posted 18 December 2009 - 05:11 AM

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.


Simon

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Posted 22 December 2009 - 08:12 AM

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?

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx
 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

cazyncymru

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Posted 22 December 2009 - 05:37 PM

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

gelato

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Posted 05 October 2011 - 06:08 PM

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


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