title: [Study on the contamination level and the tolerable limit of mould and yeast in yoghurt].
abstract: The results show that 67.33% of yoghurt samples collected from factories, supermarkets and retailers are contaminated by mould and yeast. The main problem of yoghurt product is yeast contamination (56.67%). The highest count of mould and yeast in the positive samples are 39,500 cft/ml and innumerable, respectively. There is a significant difference in the levels of contamination of mould and yeast between yoghurt filled in the glass bottles and that in the plastic bottles (P < 0.005). According to the results above, it is suggested that the tolerable limit of mould and yeast in yoghurt should be equal to or less than 50 cfu/ml.
authors.affiliation: Institute of Food Safety Control and Inspection, Ministry of Health, Beijing, China.
authors.forename: F
authors.initials: F
authors.lastname: Li
authors.forename: Y
authors.initials: Y
authors.lastname: Li
mesh_terms: D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification; D006801:Humans; D015003:Yeasts / Q000302:isolation & purification*; D015014:Yogurt / Q000382:microbiology* / Q000592:standards