why we must count the aerobic plate count?
the temperature of cold point is 72 deg C
no the cooking time is 2 min but the time for post pasturization is 1 hour
The APC value can be useful in combination with the other data to assess the micro quality.
It may depend on the size/weight of the kebab / cooking technique but 2 mins sounds quite low. Do you test it by eating ?
So what are the counts for E.coli and S.aureus ? Difficult to comment much without having some idea about them.
By "simply" undercooked, I meant not fully cooked.
I presume post pasteurization 1hour = cooling + packing (+ freezing?).
The typical process testing involves checking the micro.condition directly after cook. If OK it implies post-cooking contamination or possibly too long a delay before freezing. Again, this depends on the actual numbers.
IMEX (cooked seafood) the time between cooking and freezing usually needs to be << 1 hour but it also can relate to the micro.quality of the input raw material.