We produce a RTE yogurt dip in the US. We pasteurize and ferment the yogurt (at 105 F) to a pH of 4.5, then add a blend of spices to it before packaging the finished product. The product is packed warm (~105 F) and cooled to <45 F in less than 24 hours (in compliance with the requirements of the FDA's Pasteurized Milk Ordinance).
We just received a COA for the spice blend which reports that the lot contains 10 cfu mold. The suppliers spec states that it can have <1000 cfu.
Are we allowed to use this in our product?
TIA for any insights you may have.
Edited by SFarmsNH, 12 September 2019 - 04:30 PM.