Yeast and Mold Count Testing
Yeast and mold enumeration is a key microbiological test that helps identify spoilage risks, monitor hygienic conditions, and validate the shelf stability of products prone to fungal contamination. This test is essential in acidic, low-water activity, and extended shelf-life products.
Why It’s Important
- Spoilage Prevention: Detects organisms responsible for off-odors, gas formation, discoloration, or textural degradation.
- Shelf-Life Validation: Ensures microbial quality over time, especially in baked goods, dairy, beverages, and condiments.
- Hygiene Monitoring: Indicates environmental contamination and cleanliness of processing lines.
- Fungal Safety Assessment: Supports detection of toxigenic or allergenic fungi in sensitive products.
Commonly Tested Products
- Sauces, jams, dressings, and syrups
- Baked goods and confectionery
- Dairy and fermented beverages
- Spices and dried herbs
- RTE and vacuum-packed foods
- Cosmetic and personal care products
Testing Methodology
- Sample Preparation: Homogenization in sterile diluent and serial dilution where needed.
- Selective Media: Inoculation on Dichloran Rose Bengal Chloramphenicol (DRBC) Agar or Yeast Extract Glucose Chloramphenicol (YGC) Agar.
- Incubation Conditions: 25–28°C for 3–5 days under aerobic conditions.
- Enumeration: Colonies are counted and reported as CFU/g or CFU/mL, with morphological notes.
- Optional Confirmation: Microscopic observation or molecular methods if species-level ID is needed.
Accreditation & Reporting
- Standards: Based on ISO 21527-1/2, AOAC Official Methods
- Report Format: Digital Certificate of Analysis including media used, incubation data, CFU values, and expert interpretation
- Accreditation: All tests performed in ISO/IEC 17025-accredited laboratories
Leading food testing laboratory ensuring safety and quality in the food industry.
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