DETECTION OF MOLDS IN FOODS AND FEEDS - POTENTIAL RAPID AND SELECTIVEMETHODS

Most laboratories still rely on traditional microbiological methods to detect molds in foods and feed. These methods are modified bacteriolo gical methods. Plate count techniques are time consuming and do not de tect dead fungi, which are a sign of past contamination. Development o f rapid methods to detect molds in foods is still in its embryonic sta ge. Recently mycologists have begun to develop media that are differen tial and selective for particular mold species. The use of these media is of great value for the detection of specific groups of fungi such as toxigenic fungi. Other potential rapid methods include chemical and biochemical assays for, e.g., chitin and ergosterol, and immunologica l and electrical impedance methods.