Looking for some advice on dry mixes and micro tolerances.
I appreciate that the inclusion of herbs and spices can put your micro count up, but was wondering what levels these should be set at.
I have looked here: www.culinaria-europe.eu/download/aiibp-micro-wg-dry-soup
This was quite useful, however below is one of the specs I am working with.
herbs and spices
rosemary ( Rosmarinus officinalis L.)
garlic (Allium sativum L.)vegetable oilrapeseed oil
Standard plate count : < 300.000 CFU/g
Yeasts : < 1.000 CFU/g
Moulds : < 1.000 CFU/g
Coliforms : < 100 CFU/g
Entero bactericeae : < 10.000 CFU/g
Lactobacillus : Absent
E. coli : < 10 CFU/g
Salmonella : Absent in 25 gram
Campylobacter : Absent in 25 gram
Staphylococcus aureus : < 300 CFU/g
Clostridium Perfringens : < 50 CFU/g
Bacillus cereus : < 5.000 CFU/g
Listeria monocytogenes : Absent in 25 gram
The ACC seems high, I dont know on the moulds and yeast, or coliforms, Entero seems high, Clostridium seems high,