1 reply to this topic

[Zuraini07]

Hello,

 

Can anyone help me, what Microbiological Specification for Lemon Myrtle Spices would I need to be looking for and also what microbial testing would be done and to look for what and the safe levels?

 

Thank you

[chrkut]

So, it really depends.

 

Is this spice going into a RTE food, or will it go through a kill step, either in the plant or at the customer level?

What are your similar spices' specifications?

Is there more of a risk to how lemon Myrtle is processed vs other spices?

Does the vendor treat it to lower micro, or is it untreated?

Does the vendor have a base specification, or are they requesting it from you? They should be able to provide what is a normal spec for this product, and you can decide to require more stringent specs based on the above.