SIGNIFICANCE OF OCCURRENCE OF MOLD AND YEAST IN FROZEN GROUND-BEEF

70 samples of retail packages-of frozen ground beef were subjected to mycological examination. The total mould count per gram ranged from 10 (2) to 4 x 10(4) and the yeast count from 10(2) to 4 x 10(5). Twelve m ould and eleven yeast genera could be isolated and identified, the pre dominant mould genera were: Penicillium, Mucor Aspergillus, Cladospori um and Geotrichum, while the predominant yeast genera were: Torulopsis , Rhodotorula, Candida, Debaryomyces and Sarcharomyces. The isolated m ould and yeast genera were further identified and the significance of occurance of such microorganisms were discussed.