Comparison of Culture Media, Simplate, and Petrifilm for Enumeration of Yeasts and Molds in Food

Abstract

The efficacy of three culture media, dichloran rose bengal chloramphenicol (DRBC), dichloran 18% glycerol agar (DG18), and potato dextrose agar (PDA) supplemented with two antibiotics, were compared with the Simplate and Petrifilm techniques for mold and yeast enumeration. The following foods were analyzed: corn meal, wheat flour, cassava flour, bread crumbs, whole meal, sliced bread, ground peanuts, mozzarella cheese, grated parmesan cheese, cheese rolls, orange juice, pineapple pulp, pineapple cake, and mushroom in conserve. Correlation coefficients of DRBC versus PDA and DG18 for recovering total mold and yeast counts from the composite of 14 foods indicated that the three media were generally equivalent. Correlation coefficients for Petrifilm versus culture media were acceptable, although not as good as between culture media. Correlation coefficients of Simplate versus DRBC, DG18, PDA, and Petrifilm for recovering total yeasts and molds from a composite of 11 foods demonstrated that there was no equivalence between the counts obtained by Simplate and other culture media and Petrifilm, with significant differences observed for the most foods analyzed.

Mycobiota of some meat products and spices

“…These results were nearly similar to that obtained by (El-Ghreeb et al, 2013) who declared that 100% the spices were contaminated by mould. Mould contamination in food is a useful indicator to evaluate the food quality, the degree of deterioration is an essential component for microbiological assurance programs (Taniwaki et al, 2001). Results achieved in table (2) agreed with the results reported by (Hafez, 2003), (Zohri et al, 2014) and (Morshdy et al, 2015) who determined that Aspergillus spp and Penicillium spp were the most predominant mould species isolated from meat products samples.…”

Presence of mycotoxins in animal milk: A review

“…However, some studies reported the presence of fungi producers of this mycotoxin in cheese (Taniwaki, Silva, Banhe & Lamanaka, 2001). Cheese could be contaminated indirectly, through contaminated milk, or directly, when fungal contamination appears.…”

Comparison of the SimPlate yeast and mould color indicator to the BAM method for quantification of fungi in naturally-contaminated foods

“…Spangenberg and Ingham (2000) also reported that there was not very high correlation (r 2 ¼ 0.88 e 0.90) between SimPlate and conventional methods utilizing DRBC or PDA agar when these methods were employed to quantify fungi in low-moisture mozzarella cheese. Moreover, Taniwaki et al (2001), Da Silva, Banhe, andIamanaka (2001) demonstrated that no equivalence existed between SimPlate and conventional methods using DRBC, PDA or DG18 agar for the enumeration of fungi in a variety of foods and reported correlation coefficients (r) of SimPlate versus the traditional plating methods ranging between 0.740 and 0.831.…”