Hi all,
i am a consultant and i,m doing a risk analysis for non-sterilized truffle products such as truffle honey, truffle salt and truffle vinegar.
The truffle after being dried in the oven is added/blended to the products (a small percentage, about 5-10%).
Honey, salt and vinegar notoriously do not support microbial growth, but should I consider dehydration as a process control?
I suppose I do not...
Thank you all