This is the description of the new TAMC/TYMC method provided by the head of the SIMEC microbiological lab:
"The detection technique for the determination of the TAMC and the TYMC was adapted by us from a quantitative to a qualitative method. This was due to the water-immiscible properties of many products and the greater sensitivity of the qualitative detection. The new method works with an enrichment process based on Tryptic Soy Broth (TSB) to which an emulsifier (Tween 80) is added. The sample is added to this culture medium under aseptic conditions in a ratio of 1:10, mixed and then incubated at 30°C for 5 days. If bacteria or fungi are present in the product, they multiply in the culture medium and lead to turbidity. Because the product itself can also lead to turbidity of the culture broth, 0.1mL of the incubated broth culture is pipetted to 9mL TSB and incubated again. If turbidity can be detected in the second broth culture, bacteria and/or fungi have grown and the detection of the bacteria is positive. To differentiate whether fungi are also present in the culture, some material from the second broth culture is inoculated into a liquid medium which is selective for fungi. If this also shows a turbidity after incubation, the detection of yeasts and moulds is positive."