I am in meat industry, we are having some issues with raised microbial viable counts on our cooked meat from one of our customer, We are trying everything to pinpoint why this is going on? but we couldn't find any main cause. My thought is we vacuum pack the meat before sending it to the customer, If we MAP the meat instead would it solve the issue? would vacuum pack be main reason for raised microbial count???
Edited by beginnerinscience, 15 December 2022 - 03:44 PM.