Hi all, finding this website really useful! Thought I would just throw this one out there as I have looked but have not found confirmation that I am fully satisfied with. A count of 40 cfu/g for Bacillus cereus on a raw ingredient, is this still ok? I have checked but everything I have looked at is for finished product and it is within spec for that. My hesitation is that it is a raw ingredient that will be used in a product that is not really going to be going through any major heat treatment.
All advice appreciated!! :)