3M launches Petrifilm Rapid Yeast and Mold Count Plate for results in just 48 hours

3M launches Petrifilm Rapid Yeast and Mold Count Plate for results in just 48 hours

Microbiology / Agricultural Sciences / Agro-Food

January 01, 2015

Yeasts and molds can grow in a wide range of conditions in your raw materials, finished product and production environment, making them difficult to control.

Complicating matters is the five-day incubation period required by traditional agar methods. 3M™ Petrifilm™ Rapid Yeast and Mold Count Plates are a faster, easier method.

Featuring a new indicator technology that makes colonies easier to interpret, these completely sample-ready plates provide results in just 48 hours.

Proven as reliable as the DRBC and DG-18 spread plate methods as well as the acidified PDA and YGC agar pour plate methods, 3M Petrifilm Rapid Yeast and Mold Count Plates also enhance your productivity by eliminating the inoculation of multiple spread plates, the addition of antibiotics or tartaric acid and the agar preparation process altogether.

Faster results and less labor means you’ll have more time to monitor your process, ensuring tighter process control and a higher quality product.

3M™ Petrifilm™ Rapid Yeast and Mold Count Plate features and benefits.

  • Easy to use: Added foam barrier around the inoculation area makes inoculating the plates easier
  • Easy to interpret: Special technology keeps mold colonies from spreading and overlapping
  • Broad food performance: Can be used with both low and high water activity foods
  • Proven reliability: Versus DRBC, DG-18, acidified PDA and YGC agar methods
  • Labor saving: Eliminates the need for the labor intensive, multiple plate spread plate technique
  • Versatile: Can be used for air, swab or surface contact environmental sampling
  • Fast Results: New indicator dye technology provides results in 48 hours of incubation time
  • The 3M™ Petrifilm™ Rapid Yeast and Mold Count Plate has been validated and certified as a Performance Tested Methods by the AOAC Research Institute as an effective method for the enumeration of yeast and mold in selected foods.
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