24.02.2013 Views

Advances in Food Mycology

Advances in Food Mycology

Advances in Food Mycology

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

344 Recommended Methods for <strong>Food</strong> <strong>Mycology</strong><br />

Diluents and dilution: The recommended diluent for fungi <strong>in</strong>clud<strong>in</strong>g<br />

yeasts is 0.1% aqueous peptone. Dilution should be 1:10 (1+9).<br />

Homogenisation: A Coleworth Stomacher or equivalent Bag Mixer<br />

is the preferred type of homogeniser, used for 2 m<strong>in</strong>utes per sample.<br />

Blend<strong>in</strong>g for 30-60 sec or shak<strong>in</strong>g <strong>in</strong> a closed bottle with glass beads<br />

for 2-5 m<strong>in</strong> are less preferable alternatives.<br />

Plat<strong>in</strong>g: For mycological studies, spread plates are recommended;<br />

pour plates are less effective. Inocula should be 0.1 ml per plate, spread<br />

with a sterile, bent glass rod.<br />

Incubation: For general purpose enumeration, 5 days <strong>in</strong>cubation as<br />

25°C is recommended. Plates should be <strong>in</strong>cubated upright. A higher<br />

temperature, e.g. 30°C, is suitable <strong>in</strong> tropical regions.<br />

1.1.2. Direct plat<strong>in</strong>g<br />

Direct plat<strong>in</strong>g is considered to be the more effective technique for<br />

mycological exam<strong>in</strong>ation of particulate foods such as gra<strong>in</strong>s and nuts.<br />

In most situations, surface dis<strong>in</strong>fection (also commonly referred to as<br />

surface sterilisation) before direct plat<strong>in</strong>g is considered essential, to<br />

permit detection and enumeration of fungi actually <strong>in</strong>vad<strong>in</strong>g the food.<br />

An exception is to be made for cases where surface contam<strong>in</strong>ants<br />

become part of the downstream mycoflora, e.g. wheat gra<strong>in</strong>s to be<br />

used <strong>in</strong> flour manufacture. In such cases, gra<strong>in</strong>s should not be surface<br />

dis<strong>in</strong>fected.<br />

Surface dis<strong>in</strong>fection: Surface dis<strong>in</strong>fect food particles by immersion <strong>in</strong><br />

0.4% chlor<strong>in</strong>e solution (household bleach, diluted 1:10) for 2 m<strong>in</strong>utes.<br />

A m<strong>in</strong>imum of 50 particles should be dis<strong>in</strong>fected and plated. The<br />

chlor<strong>in</strong>e solution should be used only once.<br />

R<strong>in</strong>se: After pour<strong>in</strong>g off chlor<strong>in</strong>e solution, r<strong>in</strong>se once <strong>in</strong> sterilised<br />

distilled or deionised water. Note: this step has not been shown to be<br />

essential, but is generally recommended.<br />

Surface plate: As quickly as possible, transfer food particles with<br />

sterile forceps to previously poured and set plates, at the rate of 5-10<br />

particles per plate, depend<strong>in</strong>g on the size of the particles.<br />

Incubation: The standard <strong>in</strong>cubation regimen for general purpose<br />

enumeration is 25°C for 5 days. A higher temperature (30°C) may be<br />

used <strong>in</strong> the tropics. Plates should be <strong>in</strong>cubated upright.<br />

Results: Express results as per cent of particles <strong>in</strong>fected by fungi.<br />

Differential count<strong>in</strong>g of a variety of genera is possible us<strong>in</strong>g a stereomicroscope.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!