When/how long should food be stored before laboratory testing for mold growth?
Hello! I am a student doing a research on whether a particular substance incorporated to bread can reduce or delay mold growth.
I would like to ask if somebody knows how long should i store my experimental bread before submitting to a laboratory for incubation and testing on agar. I just can’t seem to find relevant information even on the official microbiological manuals on the internet.
Should i immediately submit it after baking? or should i wait for a day or two to make it get into contact with mold in the air then submit it?
Any insight would really help, thank you!