Hi All,
Lately, I have found the present of mould in my company cooked finish good product. Our product is a fish based product like fish ball, etc. I try to create a microbial limit for yeast and mould for our finish product. However, I cant find any standard for yeast and mould from any authorities. Any recommendation paper or regulation for me to develop the microbial limit?
Thanks,
Warmest regard,
Lotte