Hi.
Does anyone know if there are specifications or guidelines for yeast & mould on foods, such as pizza or even just foods in general. I am trying to write an assignment on food microbiology but am having trouble finding any information on yeast & mould specs. Pseudomonas is another parameter.
Any info would be greatly appreciated.
Thanks
- Home
- Sponsors
- Forums
- Members
- Resources
- Files
- FAQ
- Jobs
-
Webinars
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Training
- Directory
- Upgrade
- Store
- More