Enumeration of Total Yeasts and Molds in Foods by the SimPlate® Yeast and Mold–Color Indicator Method and Conventional Culture Methods: Collaborative Study
| Autor: | Linda A. Mui, Stephanie C. Leung, Philip T Feldsine, Andrew H Lienau |
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| Rok vydání: | 2003 |
| Předmět: |
Pharmacology
biology Moho business.industry food and beverages Repeatability biology.organism_classification medicine.disease_cause Yeast Analytical Chemistry Biotechnology Food and drug administration Method comparison Mold medicine Enumeration Environmental Chemistry Food microbiology Food science business Agronomy and Crop Science Food Science |
| Zdroj: | Journal of AOAC INTERNATIONAL. 86:296-313 |
| ISSN: | 1944-7922 1060-3271 |
| DOI: | 10.1093/jaoac/86.2.296 |
| Popis: | The relative effectiveness of the SimPlate Yeast and Mold-Color Indicator method (Y&M–CI) was compared to the U.S. Food and Drug Administration's (FDA) Bacteriological Analytical Manual (BAM) method and the proposed International Organization for Standardization (ISO) method, ISO/CD 21527, for enumerating yeasts and molds in foods. Test portions were prepared and incubated according to the conditions stated in both the BAM and ISO methods. Six food types were analyzed: frozen corn dogs, nut meats, frozen fruits, cake mix, cereal, and fresh cheese. Nut meats, frozen fruits, and fresh cheese were naturally contaminated. All other foods were artificially contaminated with either a yeast or mold. Seventeen laboratories throughout North America and Europe participated in the study. Three method comparisons were conducted. In general, there was |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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