Hello,
Is over sanitised food good for health? Should we be achieving a microbiological limit/standard that has a laboratory test report that reads ABSENT OR NOT DETECTABLE for all our micobiological test parameters.
Perhaps, it time to ask ourselves whether we are on the right track. Would it be commercially viable to provide totally "clean food" which is currently done in the USA for a certain food program for school children. We may also need to ask WHY the US is taking this direction when others are not.
To be commercially viable, how safe should your food be. At what limit of food safety should be tell ourselves that we have done enough. Anything more is food for astronauts.
Regards
Charles Chew
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