Hi All.
I am having a conversation with a fellow foody, who reckons that legislation states that salmonella testing on raw sausages should be presence/absence in 10g rather than 25g like everything else.
She is adament that this is the case, but I can't imagine it being so. Why on earth would they use a smaller sample to determine presence or absence of a mega-bug like salmonella???
Of course, I might be wrong, but I really can't see it.
Anyone???
Pops
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