Dear all,
I would like to have some clarification about the microbiological limit of seeds like sunflower seed, flaxseed, sesame seeds or similar (ready to eat product).....
Are there useful guideline, useful literature? Taking from the supplier specs, the values are very different (for example a supplier fix as a limit for total count 1.000.000 ufc/g ...which is for me very very high).
Thanks you very much for your kind collaboration,
Best regards