Hello Everyone,
Can you please help me out with minimum (immediately after the Process of peeling) microbial criteria/specification for Peeled or Pre-cut Fruits & maximum (on shelf) microbial criteria/specification for Peeled or Pre-cut Fruits with respect to -
1.Total Plate Count
2.Yeast & Mould
3.MPN Coliform
4.Salmonella
5.Listeria
6.Staphylococcus
7.E.Coli
Regards
Ashwin
Edited by Ashwin, 13 August 2009 - 01:47 PM.