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

A total of 260 samples from six food groups (grains and grain products, tree nuts, dried fruits, fresh produce, fruit juice, and dairy products) were tested for levels of fungal contamination using the SimPlate Yeast and Mould Color Indicator (YM-CI) and the FDA official (BAM) method. Results showed that the SimPlate, in most cases, gave higher yeast and mould (YM) counts than the FDA (reference) method. Statistical analysis of the data (paired t-test) revealed that there were significant differences (α = 0.05) between the two methods for several foods tested. The SimPlate was easy to use, saved time during sample preparation and inoculation and gave results faster than the reference method. Some difficulties were encountered when spreading moulds were present.