What microbiological testing should be done on non-dairy products?
Started by Travis Bos -WayFare Foods, Mar 13 2018 09:05 PM
What microbiological and physical testing is recommended for refrigerated, ready to eat, non-dairy products? Right now we've done: Salmonella, Coliforms, Yeast and Mold, pH, Water Activity, and Total (Aerobic) Plate Count. Should we include Listeria Mono, EB, or any others? Are there some we shouldn't include? What are the industry standards for dairy substitutes?
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Please specify if its low/high risk product.
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