Comparison of the rapid yeast and mold count plate method with GB 4789.15-2016 method for enumeration of molds in three types of food

Abstract

Objective The rapid yeast and mold count plate (RYM) method and the national standard (GB 4789.15-2016) method were compared for the consistency in three types of food detection. Methods 90 pastry, bread and biscuits samples, 30 milk beverage, vegetable protein beverage and solid drink samples, 30 health foods samples, three types of artificially contaminated food samples were detected by the RYM method and the GB method, then the data of the two method were analyzed by the paired t test and the log difference (| dlog |). Results The statistics were made for the data of three types of food samples and three types of artificially contaminated food samples. The paired t test gave P>0.05, and the ratio of |dlog| ≤0.50 were 100.0%. There was no significant difference between the result of the two method. Conclusion There is no significant difference between the results of the RYM method and the GB method in detecting three types of food samples and three types of artificially contaminated food samples.

Keywords

• rapid yeast and mold count plate
• gb 4789.15-2016
• enumeration of molds
• consistency