I've received the microbiological analyse results of two products, deer burger and turkey beef stew.
The results that got my attention are:
Deer burger, aerobic germ count 30°C: 1.400.000 CFU/g (standard is 1.000.000)
Turkey beef stew, Aerobic germ count 30°C (shelf life test): 6.000.000 CFU/ g (standard for shelf life test is 5.000.000)
I've contacted the lab who did the analyses and asked about the turkey beef stew and he replied that it was pretty normal for shelf life tests that the aerobic germcount is too high.
He emphasized that the pathogenic bacteria we're all within the norm.
Can someone confirm his reaction?
I've a gutfeeling that this isn't exactly right, since the norm is already raised from 1.000.000 to 5.000.000 for shelf life tests.