Hello everybody, I dont know if this is the proper place for my question (maybe it should be in the HACCP discussion area), anyway...
I am currently working on preparing a HACCP plan for spices and other additives blends. (ie: a mix of pepper, dexrtose, smoke extract, nitrites, oregano).
All the ingredients used are powdered (no liquids or high moisture containing materials).
The blends will not receive some sort of treatment after packaging (thermal processing, irradiation etc), and the raw materials used are not sterillised.
Is the moisture content or the water activity of the final blend enough to ensure microbiological stability of the end products??
Anyone that can help with the norm of the particular industry in these cases?
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