Total yeast and mold counts are among the basic analyzes conducted primarily for food products. In addition, total yeast and mold counts are made in cosmetics, detergents and cleaning products in order not to create a danger to human health.

In food microbiology, yeast and mold are generally evaluated together. Both are members of the same family. Only molds are multi-celled, yeasts are single-celled. Some types of yeast are used in beer, wine and bread making. Some mold types are also used in cheese making. Therefore, some yeasts and molds are of economic importance. However, most of them cause spoilage of food products and unwanted contamination.

For total yeast and mold count, aerobic growth of approximately 5 days at 28 is achieved in the laboratory. In general, yeast and mold count is done on the same medium. However, if the yeast and molds need to be counted separately, a differentiation is made on the medium according to colony morphology.

Yeast and mold counts in cosmetic products, detergents and cleaning chemicals are also performed in laboratories accredited by local and foreign accreditation institutions. These laboratories use generally accepted test methods and test criteria. In addition, many standards published by national and international organizations are used in testing, measurement, analysis and evaluation studies.

The following standards are taken into account in the total yeast and mold count analyzes performed in the laboratories mentioned in the scope of microbiological analyzes:

• TS EN ISO 16212 Cosmetics - Microbiology - Yeast and mold count

This standard covers general methods for counting colonies on nutrient media after aerobic development and counting yeast and mold in cosmetics and cleaning products. These methods also suggest appropriate microbiological risk analysis to ensure product quality and consumer safety.