AOAC 2014.05 Standard Test for Counting Yeast and Mold in Food

Chemical Tests

AOAC 2014.05 Standard Test for Counting Yeast and Mold in Food

EUROLAB laboratory provides testing and compliance services within the scope of AOAC 2014.05 standard. It applies to yeast and mold enumeration in the following high water activity matrices:

AOAC 2014.05 Standard Test for Counting Yeast and Mold in Food

  • Yogurt;
  • Frozen bread dough;
  • fermented salami;
  • Sour cream;
  • Ready pies;
  • Raw frozen ground meat patties (77% lean);
  • Ready deli sandwiches;
  • Sliced ​​apples.

After use, diluents and 3M Petrifilm RYM Count Plates may contain microorganisms that could be potentially biohazardous as various foodborne molds have the ability to produce toxic metabolites known as mycotoxins. If further identification of a mold strain is required, appropriate personal protective equipment (PPE) should be used when the top film is retracted and exposure to spores or mycotoxins may occur.

EUROLAB assists manufacturers with AOAC 2014.05 test compliance. Our test experts, with their professional working mission and principles, provide you, our manufacturers and suppliers, the best service and controlled testing process in our laboratories. Thanks to these services, businesses receive more effective, high-performance and quality testing services and provide safe, fast and uninterrupted service to their customers.

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