Hi Charles,
These were whole claws just bulk packed into liners, where the bag was either tied or simply folded over within a cardboard outer which was then sealed with tape.
The lab we used, at the time, could only test for sulphite reducing Clostridia, can't remember the cost as it was several years ago.
No matter how hard I tried to argue/debate this requirement, the customer insisted (and unfortunately, as the saying goes, the customers' always right).
The majority of the hand picked meats we produced, ended up being vacuum packed and then pasteurised, simply to get the required life due it being an extremely labour intensive process.
Edited by ShaunD, 21 April 2022 - 09:51 AM.