Screen Shot 2019-11-06 at 8.49.37 PM.png 142.65KB 2 downloadsHello all,
This is in regards to an imported seasoning composed mainly of smoked chili.
The COA came back with >25,000 APC, a consultant suggested to get it tested again to get the exact APC, coming back at 1,700,000. See attached file.
Based on my research I see is quite normal to have a high APC on spices/seasonings.
It appears FDA do not have any specific microbiological criteria for seasonings or spices. I have found studies and recommendations but no legislation. I am aware that parameters are also agreed between supplier and customer.
With this being said, these are my questions:
Have you seen this type of value on a similar product?
What is the max suggested APC in the industry?
What value should I list on the COA >25,000 or 1,700,000 ?
Ps: we intend to sell the product to consumers as well wholesale. Ultimately we want to make sure the product is safe to the public.
Your input is greatly appreciated!
Edited by katss, 07 November 2019 - 02:52 AM.