Hi,
I have tried to find out what sulphite reducing bacterias can grow in food, and all I came up with was clostridia. Analysis showed anaerobic spores < 10 cfu/g and sulphite reducing bacterias > 15 000 cfu/g. Doesn't this result indicate that I can exclude clostridia as the sulphite reducing bacteria growing in my product?
Any ideas what sulphite reducing bacterias it can be?