A chemical method for the quantitative measurement of fungal chitin was used to estimate the level of mold contamination in tomato products. The alkaline degradation of chitin results in a polyglucosamine which is measured calorimetrically and the results expressed as μg of fungal glucosamine. Addition of fungal mycelium to tomato products gave recoveries of 97 ± 3% of the expected level of glucosamine. Analysis of various types of tomato products showed a significant correlation (P < 0.01) between fungal glucosamine content and the Howard mold count.
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Bishop et al. (1982) studied this question.
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