Posted 27 May 2022 - 03:03 AM
Dear Mr Charles,
Thanks for the valuable suggestion.
Dear Scampi,
This Chocolate product is comparatively high in moisture(14%)so frequently we are facing challenges with higher micro-counts. And we need an efficient method to eliminate the counts.
Also is it legally advisable to use UV light in disinfection during production run?(we are using this in closed chamber?
Also is there any possibility that the product may turn GMO??
Kind regards.
You will only reduce surface counts here, it may be useful to kill yeast & moulds on the top surface (you would need to roll the product to expose it to the UV to all surfaces. It is highly unlikely that it would significant reduce anything but surface levels.
It is more effective on packaging such as lidding where it can be positioned close to the packaging food contact surface and effectively disinfect it.
Kind regards,
Tony
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