What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

Need Microbial Limits for Ingredients and Foods

Started by , Oct 29 2015 06:11 AM
Reply to this Topic

The details will be given in the FSSAI standards. You can download the same from FSSAI website.

1 Reply

Hi,

 

Can you please share the validated microbial limits for ingredients like salt, sugar etc.. and foods like pickles, dehydrated onions, beverages etc.

Share this Topic
Topics you might be interested in
Lowering pH with NATURAl DRY Ingredients. Allowable Food Ingredients in Saudi Arabia Please Help! Usage of Expired Spices and Freeze Dried Ingredients Water and air testing ranges - how to set acceptable limits? Defining "Quick" in Quick-Frozen Foods Regulations
[Ad]

The details will be given in the FSSAI standards. You can download the same from FSSAI website.

1 Thank
Reply to this Topic

Similar Discussion Topics
Lowering pH with NATURAl DRY Ingredients. Allowable Food Ingredients in Saudi Arabia Please Help! Usage of Expired Spices and Freeze Dried Ingredients Water and air testing ranges - how to set acceptable limits? Defining "Quick" in Quick-Frozen Foods Regulations Clarifying AAFCO “Natural” Definition for Microbial Ingredients Compressed Air Testing – Microbial and Contaminant Limits Request for Raw Material Hazard Analysis Example – Chemical and Microbial Microbial swabs for worker's clothing Japanese refusals of imported foods in 2024
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN