Mold Test

Method description

Sample is plated on DRBC or DG18 agar (depending on water activity of matrix) at room temperature (20°C-25°C) for 5 days.

Equipment

Standard Micro Equipment

Method reference

Compendium of Methods for the Microbiological Examination of Foods 4th Edition: Chapter 20
FDA BAM, Chapter 18

Reportable unit

CFU/g

Sample size requirements

100g

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 detectability 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 https://www.cfsan.fda.gov/~ebam/bam-18.html)