I want to get some microbiological testing conducted for Frozen IVP Fish Fillets (from non-histamine producing farmed finfish) before releasing the product. This product might be exposed to high temperature for a certain period of time but that high temperature did not exceed 33oF (0.5 oC) (based on the temperature logger placed on the product )
What testing parameters below should I order a private Lab to do in order to safely release the product?
Total Plate Count, Clostridium botulinum, Clostridium perfringens, Mesophilic Anaerobic Spore formers, E. coli, Staphylococcus aureus, Salmonella, Yeast and mold and decomposition.
Any missing micro-organisms that need to be tested?
Looking forwards to hearing from you soon.