Detection of Molds in Foods and Feeds: Potential Rapid and Selective Methods†

Abstract

Most laboratories still rely on traditional microbiological methods to detect molds in foods and feed. These methods are modified bacteriological methods. Plate count techniques are time consuming and do not detect dead fungi, which are a sign of past contamination. Development of rapid methods to detect molds in foods is still in its embryonic stage. Recently mycologists have begun to develop media that are differential and selective for particular mold species. The use of these media is of great value for the detection of specific groups of fungi such as toxigenic fungi. Other potential rapid methods include chemical and biochemical assays for, e.g., chitin and ergosterol, and immunological and electrical impedance methods.