What is microflora in the environment?
Started by yaba19, Mar 05 2020 05:14 AM
Hi, can you please enlighten me on the presence of microflora in the area.
Is it possible to zero out microorganisms in the environment, if not what is the standard limit for YM?
TIA
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What are you making, and in what sort of environment?
This is likely to have a large bearing on what "acceptable" micro would be.
We are manufacturing bread and cakes.
I use 3m Rapid Yeast and Mold Petrifilm and do a control sample of the ambient air in our facility - paperboard packaging manufacturer. I usually don't see more than a 2 or 3 count for yeast and almost never mold from those tests. My high limit is a 10 count per plate of either yeast or mold
Also, if you make sourdough bread, wouldn't you want a fair amount of yeast in the air? :lol2:
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