Since microbiology is not my strongest area, I'm asking for your help (again).
So I've sent some samples of our raw and dried product (we produce dried vegetables). I was expecting to see higher ACC colony count in raw sample than dried but it was other way around! It is still within the limits but ACC was <10cfu/g in a raw sample and way more in already dried. Do you have any ideas why it happened? I'm trying to collect as much information as possible to understand how this happened and prevent it to happen again.
Any kind of information is much appreciated!
P.S. Your forum is the best! I don't know what I would do without it. Thank you all