We are starting production and packaging of roasted snack products like salted peanuts, salted sunflower, salted pumpkin seed.
Does anyone has experience with this products and what micro organisms should be investigated on analysis of final product. What I was recommended by external lab which does analysis of final product for us is
Salmonella spp. 0 cfu in 25g
Enterobacteriaceae in max 10cfu /g
Yeast and mold max 10 cfu/g
Production itself is in the roasting tunnel oven which works on temperature 120C for 7minand 150C for 7min.
Do you think that this list appropriate and does it cover real microbial threats from this type of product?
Thanks in advance