I am new in the QA Dept., and I am trying to research the acceptable limits for yeast and mold in air and surface samples in a meat processing plant. The products produced are RTE and NRTE sausages.
Any help will be greatly appreciated.
Not sure about meat / RTE-NRTE / Canada but queries over this with respect to processing environment and finished products have occasionally come up in different places here. The former is also relevant with respect to compressed air standards.
As a starter can have a look at post linked below which is more generic. I rather doubt you will find any official standards for this factor (anywhere) but maybe Canadian posters here will know more than me. Some "lab" standards are mentioned in preceding posts of same thread also.
Could also try a search for yeasts&mould or variations thereof.
Rgds / Charles.C
PS - above refers to air of course, Y&M data / limits for surfaces is from memory equally scarce but i recall some values are given on this forum (somewhere).
PPS - some Y,M surface data in the Excel attachment at post linked below -
(see "Finland" sheet)(as might be expected, the limits are low numbers)