Hi, I am new in food microbiology and need many of your technical knowledge. I am working in dry blending of seasoning powder for snack food. Currently our specs are the following
Finished product and raw materials:
TPC < 1x 10^5 cfu/g
Coliform <50mpn
ATP Swab test for machine
<350RLU
Swab for machine and personnel and other areas---- we set as:
TPC <100cfu/cm^2
Coliform <10 cfu/cm^2
Air sampling
TPC <100cfu/cm^2
Coliform <10 cfu/cm^2
YMC ????
Are these parameters comply with the national standard, because I cannot find any in literature that says this. Hope you can help me with this concern. Thanks in advance