I have a curious question, anyone else with jam/jelly exposure testing finish product and if so at what amount?
Example: Tests Micros from every batch of jam/jelly prior to release for pathogens and spoiling agents.
I have moved to composite testing as they were doing every batch but historically we've never seen a positive. We're a high brix, low pH product that is pasteurized essentially twice.
Any feedback helps - oh SQF facility btw. TIA!!!