Yeast and mold growth is one of the most common causes of spoilage, off‑odors, texture defects, and shortened shelf life in food products. For refrigerated and shelf‑stable CPG items, controlling yeast and mold is essential for maintaining product quality, protecting brand reputation, and meeting customer and regulatory expectations. Food & Ag Lab provides ISO 17025‑accredited Yeast & Mold Count testing for both food products and environmental samples, helping manufacturers across Central Texas verify sanitation, monitor ingredient quality, and support shelf‑life programs.
---
Why Yeast & Mold Testing Matters
Yeasts and molds are naturally occurring microorganisms found in raw ingredients, processing environments, and finished products. While not all species are harmful, elevated levels can indicate:
- Poor ingredient quality
- Inadequate sanitation or cleaning procedures
- Environmental contamination
- Packaging or storage issues
- Reduced shelf life or early spoilage
Because these organisms thrive in moist, nutrient‑rich environments, they are especially important to monitor in refrigerated dips, sauces, beverages, baked goods, dairy products, plant‑based foods, fermented items, and ready‑to‑eat (RTE) CPG products. Routine yeast and mold testing helps manufacturers maintain consistent quality, prevent spoilage complaints, and meet internal specifications or customer requirements.
---
What We Test
Food & Ag Lab provides accredited Yeast & Mold Count testing for a wide range of product and environmental matrices.
Food Products
- Refrigerated dips, sauces, dressings, and spreads
- Ice cream, frozen desserts, and dairy products
- Baked goods, tortillas, and snack foods
- Plant‑based and alternative protein products
- Beverages, juices, kombucha, and cold‑pressed items
- Raw ingredients, spices, and dry blends
Environmental Samples
- Food contact surfaces
- Non‑food contact surfaces
- Drains, floors, and moisture‑prone areas
- Equipment, conveyors, and utensils
- Air plates and environmental exposure samples
Environmental yeast and mold levels often serve as early indicators of sanitation issues, harborage points, or moisture problems within a facility.
---
Accredited Methods & Fast Turnaround
Our laboratory uses validated, industry‑recognized methods for Yeast & Mold Count testing and is fully accredited under ISO/IEC 17025. We offer:
- 3‑day rapid yeast & mold method
- 5‑day traditional agar method
- Quantitative results in CFU/g or CFU/swab
- Same‑day sample drop‑off
- Fast, reliable turnaround times
- Direct communication with degreed microbiologists
Whether you are troubleshooting a quality issue, verifying sanitation, or conducting a shelf‑life study, our team provides clear, actionable data.
---
Supports Food Safety & Quality Programs
Yeast & Mold Count testing is a key component of:
- HACCP verification
- SQF, GFSI, and BRC programs
- Environmental Monitoring Programs (EMP)
- Shelf‑life validation and extension studies
- Supplier verification
- Routine quality control
For CPG manufacturers — especially those producing refrigerated or extended shelf‑life items — yeast and mold monitoring is essential for maintaining consistency across batches and preventing spoilage‑related returns.
---
Serving Central Texas Food Manufacturers
Food & Ag Lab proudly supports food producers throughout Travis County, Williamson County, and surrounding regions, including:
Austin, Cedar Park, Leander, Georgetown, Round Rock, Pflugerville, Hutto, Taylor, Liberty Hill, Killeen, Temple, Belton, Lampasas, Dripping Springs, Buda, Kyle, San Marcos, Bastrop, Elgin, and Fredericksburg.
Local manufacturers rely on us for fast turnaround, direct access to microbiologists, and accredited results they can trust.
---
Why Choose Food & Ag Lab
- ISO 17025 accredited microbiology testing
- B2B focus on food manufacturers, processors, and CPG brands
- Fast, dependable turnaround times
- Same‑day sample drop‑off
- Clear, audit‑ready reporting
- Direct communication with experienced microbiologists
- Local service — no call centers, no delays
We understand the pace of food production and the importance of accurate microbial data to support product release, sanitation decisions, and quality assurance.
---
Our Method Advantage: More Accurate Yeast & Mold Enumeration
We have evaluated numerous yeast and mold growth media and selected the methods that deliver the most accurate, reliable results across diverse food and environmental samples.
- For the traditional agar method, we use DRBC agar, which keeps mold colonies small and distinct, preventing overgrowth and improving countability.
- For the rapid method, we tested multiple commercial options. Many rely on a phosphatase enzyme reaction to indicate yeast — but phosphatase is naturally present in many foods, causing false “too numerous to count” results.
- To avoid this, we selected the Millipore/Merck media pad method, which does not use a phosphatase‑based indicator. This ensures more accurate yeast counts even in high‑phosphatase foods.
Our method selection is intentional, validated, and accredited — ensuring you receive the most dependable data for decision‑making.
---
Get Started with Yeast & Mold Testing
Whether you’re monitoring routine production, validating sanitation, or conducting a shelf‑life study, Food & Ag Lab provides the accredited yeast and mold testing you need to keep your products safe, consistent, and high‑quality.
