hello everyone,
i would like to know from you what are the microbiological specification for margarin since there is no specific regulations or standards for that, i guess because it's a low risk product ( we have 2 types of margarin , one contains milk and the other not , and for the last one when we apply microbiological tests its always 0 ) for now we apply :
- total germs
- coliforms
-yeasts and molds
no specific regulations or standards