We are introducing a new RTE Product into the mix.
It is a Chicken Enchilada. We are thawing the corn tortillas for 3 days and then heating them in a microwave wrapped in parchment for 2 minutes. The tortillas reached 200 degrees Fahrenheit. We then remove them and immediately use them. Could anyone help me identify the pathogens that could be related to the tortilla itself during the heating process?