Thank you all for your responses!!!
The Food Scientist- So it has been roasted you said, how was it roasted? What was that time and temperature? Do you perform product testing? I worked at a nuts and seeds roasting company before, we sent many samples to a lab to help us do a validation study in the proper time and temperature with regards to log reduction of pathogens.
The temp is 250 C/482 F for approx. 5 minutes. Test results for the roasted buckwheat (kasha):
Aerobic Plate Count
FDA-BAM 3.01 8th Ed/CMMEF 7.61, 4th Ed.
Performed at Exova Portland
Total Coliform/E.coli (Petrifilm)
AOAC 991.14 17th Ed
<10 Y/ <10 M
FDA-BAM 18.02 8th Ed./CMMEF 20.4, 4th Ed.
FoodSafetyPlanet- Thank you. I'll check this out.
Charles. C- Thanks to you as well. This helps out.