Good afternoon IFSQN members,
We produce berries (fraise the bois, strawberries, raspberries and in association with other producers of the area blackberries and blueberries.
We've been looking for the FDA or USDA or Euro fact sheets on the Microbiological Standards for Frozen berries.
In Mexico we navigate with the Food NOM (Official Mexican Norm) or the NOM for strawberry jelly, but we do not have a specific one for frozen berries.
Interested in the count limit of Moulds and Yeast because what we found so far is from the USDA
and it only gives reference for Frozen Blackberries and Raspberries Puree (page 9) and the compliance sounds really high 10,000 CFU/gram
We wash the berries with PAA 15/10 (Peracetic Acid) and has proven to be a good chlorine-free microbial agent option.
Thanks in advance for steer us in the right direction.