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Method Author
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Bob Jechorek
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3M Food Safety Department
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3M Center - Bldg 260-6B-01
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St. Paul, MN 55144-1000
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Submitting Company
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3M Company
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Food Safety Department
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3M Center,
Bldg. 275-5W-05
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St. Paul, MN 55144-1000
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Independent Laboratory
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Aegis laboratories
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224 N. Derby Lane
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North Sioux City, South Dakota 57049
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Reviewers of Final Submission
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Yi Chen, US-FDA (AOAC General Referee)
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Michael Brodsky, Brodsky Consultants
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Wayne Ziemer
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General Information
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The large and diverse group of microscopic foodborne yeasts and molds (fungi) includes several hundred
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species. The ability of these organisms to grow in many foods is due in large part to their relatively
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versatile environmental requirements.
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Both yeasts and molds cause various degrees of deterioration and decomposition of foods. They are
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ubiquitous organisms that can contaminate virtually any type of food through the entire food chain.
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Their ability to be detected in or on foods depends on food type, organisms involved, and degree of
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2
AOAC Research Institute
Expert Review Panel Use Only
OMAMAN-16D/ PTM Report
ERP Use Only - December 2014