TABLE 2.
Quantification of yeasts and molds contaminating commercial yogurts and pasteurized food product specimens by plate count and real-time RT-PCR
| Food category | Sample no. | Log10 CFU ml−1 | CT (mean ± SD) |
|---|---|---|---|
| Yogurt | |||
| Plain | 1 | 6.6 | 16.58 ± 0.149 |
| 2 | 4.6 | 20.45 ± 0.326 | |
| 3 | 6.9 | 16.16 ± 0.036 | |
| With fruit | 1 | 6.9 | 17.82 ± 0.454 |
| 2 | 6.0 | 19.37 ± 0.075 | |
| 3 | 4.8 | 20.35 ± 0.202 | |
| 4 | 3.8 | 21.86 ± 0.079 | |
| With cereal | 1 | 7.0 | 16.23 ± 0.025 |
| Milk | 1 | 6.2 | 18.11 ± 0.030 |
| Cheese mousse with fruit | 1 | 5.9 | 17.06 ± 0.829 |
| 2 | 6.9 | 15.74 ± 0.056 | |
| Fruit juice | |||
| Orange | 1 | 5.0 | 19.41 ± 0.703 |
| 2 | 4.8 | 20.29 ± 0.674 | |
| 3 | 3.0 | 23.27 ± 3.251 | |
| Tangerine | 1 | 5.0 | 19.29 ± 0.269 |
| 2 | 4.0 | 21.29 ± 0.278 | |
| Pineapple | 1 | 4.0 | 21.11 ± 0.130 |
| Peach | 1 | 6.9 | 17.89 ± 0.454 |
| Apricot | 1 | 5.7 | 19.02 ± 0.259 |
| Pear | 1 | 3.0 | 23.74 ± 0.362 |
| Mixed fruit | 1 | 3.0 | 23.28 ± 0.367 |
| Fruit preserves | 1 | 5.0 | 20.22 ± 0.139 |
| 2 | 7.0 | 16.21 ± 0.253 | |
| 3 | 3.8 | 21.50 ± 0.556 | |
| 4 | 5.0 | 19.68 ± 1.047 | |
| 5 | 4.5 | 20.89 ± 0.295 | |
| 6 | 3.6 | 22.54 ± 0.234 |