date:Jan 09, 2014
better than standard reference methods for enumerating yeast and mold within food products including yogurt, sour cream, almonds, sliced apples, frozen bread dough, ready-made pie, sandwiches, dehydrated soup, fermented salami, and frozen ground beef patties.
The AOAC Research Institute bases certification of methods on independent study results demonstrating that a given method meets the claims expressed in package inserts. Specific studies performed as part of this certification involved rob