Microbiological Specification for Lemon Myrtle

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

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.