Comparison of the Petrifilm Dry Rehydratable Film and Conventional Culture Methods for Enumeration of Yeasts and Molds in Foods: Collaborative Study
Author:
Knight Michael T1, Newman Melissa C1, Benzinger M Joseph1, Neufang Karen L1, Agin James R1, McAllister J Sue2, Ramos Mary2, Carter M, Duran B, Hagan K, Hansen R, Rudolph C, Quinley S, Updaw A, Neufang K, Brook L, Lucia L, Koeritzer B, Tomer J, Smith T, Brown D, Lobo C, Tobin P, O’Brien-Gammon L, Boleszcczuk P,
Affiliation:
1. Q Laboratories, Inc., 2014 Harrison Ave, Cincinnati, OH 45214 2. 3M Microbiology Products, 3M Center Bldg. 270-3N-04, St. Paul, MN 55144
Abstract
Abstract
A collaborative study was performed involving 18 laboratories and 6 food types to compare 3M Petrifilm yeast and mold count plates with the method described in the U.S. Food and Drug Administration’s Bacteriological Analytical Manual. Four species of mold and 2 species of yeast were used to inoculate the following foods: hot dogs, corn meal, ketchup, orange juice, yogurt, and cake mix. Each collaborator received 15 samples of each food type: 5 low-level inoculations, 5 high- level inoculations, and 5 uninoculated samples. There was no significant difference between the means of the 2 methods for any product or inoculation level. The Petrifilm yeast and mold count plate method for enumeration of yeasts and molds in foods has been adopted first action by AOAC INTERNATIONAL.
Publisher
Oxford University Press (OUP)
Subject
Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry
Cited by
12 articles.
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