Yeast and molds (nonfilament and filament molds) may be found as part of the normal flora of a food product on inadequately sanitized equipment or as airborne contaminants. They can produce toxic metabolites, resistance to freezing environments, and cause off odors and off flavors of foods. Media for the enumeration of molds use antibiotics, e.g., penicillin + streptomycin, chloramphenicol, chlortetracycline, oxytetracycline, and gentamicin; oxytetracycline has been useful. The incubation temperature is 22°C over 5–8 d (1).