I currently am in the talks about testing garlic but the literature seems to be scarce and a majority of my work/experience has been with proteins. What would be a good range for Total Plate Count?
I know the FDA BAM does not illicitly mention garlic in this sense so is it up to the processing plant as to the level of risk they're willing to take?
Additionally, would there be any issues getting true counts? I've always assumed garlic was a natural antimicrobial.
Thank you in advance :)