Hi,
I am having a bit of a trouble with high yeast and mold count in wasabi mayonnaise and trout pate during microbiological testing.
Can someone please advise what causes the fungal growth in above mentioned products and how it can be controlled?
Also, can someone advise which bacteria needs most attention on microbiological testing for Wasabi mayonnaise?
If anyone has informative documents i would really appreciate if you could send it on to me for my reference.
Thank you in advance.