I have a doubt regarding limit of detection for yeast in our factory. We make vinegar and we ferment our juices so there is considerable amount of yeast used in the processing.
I conducted an environmental swab test after the final rinse of the tank and found yeast to be higher than the LOR (determined by the external test laboratory).
As we process very high amount of yeast, this number is not unexpected, but I wanted to see if a higher limit of reporting because of the above-mentioned statement.
Does anyone have any idea on how to do that? What kind of tests should I be doing for it?
Any help is highly appreciated.