Abstract
Yeast and molds (nonfilament and filament molds) may be found as part of the normal flora of a food product on inadequately sanitized equipment or as airborne contaminants. They can produce toxic metabolites, resistance to freezing environments, and cause off odors and off flavors of foods. Media for the enumeration of molds use antibiotics, e.g., penicillin + streptomycin, chloramphenicol, chlortetracycline, oxytetracycline, and gentamicin; oxytetracycline has been useful. The incubation temperature is 22°C over 5–8 d (1).
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References
Speck M. L. (1984) Compendium of Methods for the Microbiological Examination of Foods. 2nd ed. Compiled by the APHA Technical Commitee on Microbiological Methods for Foods. American Public Health Association Washington, DC.
Elliot R. P., Clark D. S. et al. (1978) Microorganisms in Foods 1. Significance and Methods of Enumeration. 2nd ed. A publication of the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Association of Microbiological Societies. University of Toronto Press Canada.
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© 2001 Humana Press Inc.
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Herrera, A.G. (2001). Yeasts and Molds. In: Spencer, J.F.T., de Ragout Spencer, A.L. (eds) Food Microbiology Protocols. Methods in Biotechnology, vol 14. Humana Press. https://doi.org/10.1385/1-59259-029-2:27
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DOI: https://doi.org/10.1385/1-59259-029-2:27
Publisher Name: Humana Press
Print ISBN: 978-0-89603-867-7
Online ISBN: 978-1-59259-029-2
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