Yeast and moulds are often present in food. On the one hand they are used for the processing of foods like cheese. On the other hand there are many different species which can enter the food and cause microbial spoilage. Yeasts are monocellular fungi. Moulds are fungi with a visible growth on the food. There are no legal limits for yeasts and moulds but there are a series of recommended values for different foods that can be used as a guideline for the evaluation.
|amount of sample||20 g|