Enumeration of yeast and molds from 39 food samples, including 6 dairy products, 2 meat products, 5 cereal products, 9,fruits. 4 vegetables, 6 beverages, 4 spices, and 3 condiments on Trypan blue (at 1: 10,000 dilution) in potato dextrose agar (Trypan blue agar) was compared with Congo red (at 25:1,000,000 dilution) in potato dextrose agar (Congo red agar) using the hydrophobic gridmembrane Jilter (HGMF) technique of the ISO-GRID system. Yeast and mold grew well on both Trypan blue agar and Congo red agar, producing blue and red colonies, respectively, in the ISO-GRID system, when examined in incandescent light. However, not all yeast and mold colonies grown on Congo red agar jluoresced under ultraviolet (UV) light (a recommended observation procedure). Thus, results indicated that Trypan blue agar observed in incandescent tight is more convenient to use for enumerating yeast and mold in food samples.