Total Yeast & Mold
Neogen® Petrifilm® Rapid Yeast and Mold Count Plate
Method Description
This comprehensive yeast and mold testing provides detection across all concentration ranges without predetermined limits, ensuring accurate results regardless of actual fungal contamination levels. This approach is valuable when contamination levels are unknown or when investigating spoilage incidents that may involve very high fungal counts. The full range testing provides maximum analytical flexibility for diverse sample types.
Analyte List
| Analyte Name | CAS # | Type |
|---|---|---|
| Total Mold | Measured | |
| Total Yeast | Measured | |
| Total Yeast and Mold | Total (Sum) |
Technical Data Sheet
Additional information
These are usually considered significant spoilage organisms in high acid or low water activity products. They can also serve as quality indicators in grain ingredients and products. Both yeasts and molds cause various degrees of deterioration and decomposition of foods. They can invade and grow on virtually any type of food at any time; they invade crops such as grains, nuts, beans, and fruits in fields before harvesting and during storage. They also grow on processed foods and food mixtures. Their delectability in or on foods depends on food type, organisms involved, and degree of invasion. The contaminated food may be slightly blemished, severely blemished, or completely decomposed, with the actual growth manifested by rot spots of various sizes and colors, unsightly scabs, slime, white cottony mycelium, or highly-colored sporulating mold. (BAM Online 2001 Chapter 18 //www.cfsan.fda.gov/~ebam/bam-18.html)
Total Yeast & Mold
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