Yeast and mould specification for fish based products

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

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

Hi Lotte,

I deduce product is RTE.

See the link in this post -

https://www.ifsqn.co...nt/#entry127840

Typical limit seems to be approx. <10cfu/gram