Dear Forum,
Id like to have an opinion from you about the hazard category for TPC, Yeast, and Mold. Is it considered as Quality Issue or Food Safety Issue? It may considered as Food safety because it was a microbial contamination. But it only gives deteriorate effect to the product (lower shelf life). Unlike the Salmonella or E. coli, IMO, the TPC, Yeast, and Mold wont cause serious helath risk. Does it true? Thank you.
Regards,
Arya
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