A survey was made to determine the level of mold contamination in jellied and whole-berry style cranberry sauce. The analytical data obtained were representative of the cranberry sauce at the national retail level. The mean and range of Howard mold counts for each style were as follows: jellied, 4.1% (0–98%); and whole berry, 1.6% (0–10%). The percentage of samples of each style found to contain mold were: jellied 85.8% and whole berry 64.9%.

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