Sabouraud dextrose agar (SDA) was compared to potato dextrose agar (PDA) acidified to pH 3.5 and to SDA containing 10 mg kanamycin/100 ml and chloramphenical (SDA +) in enumerating fungi from precooked frozen convenience foods. SDA yielded significantly higher fungal counts in most foods even though it allowed a high degree of bacterial growth. No significant difference was found between the fungal counts of PDA and SDA +.