We are in a process of producing canned food product (meat). However, some of our client is demanding for different microbial tests which are think they are not necessary for the product and may bring unnecessary costs. This is because the product is processed at higher temperatures therefore deemed commercially sterile.
What are the microbiological criteria would be recommended?
I have failed to gets food standards recommending specific criteria, only saw few proposed draft which are suggesting to perform sterility test.
Any help will be appreciated!