Hello,
It is the first time writing a question to this extremelly useful forum!
I need your opinion regarding the above mentioned products
Liver pate
Curred products (like the spanish tapas, no pasteurisation...)
Could you please advice of the list of microbiological tests for these 2 categories?
I have thought of the basic ones: TVC, Salmonella , Listeria, Enterobacteria, E. coli, S. aureus, moulds/yeats, Cl. perfingens
Shall I add also cambylobacter, Clostridium botulinum?
Are they enough for covering the microbiological risk of such products?
Thank you in advance.
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