Hello
I was wondering your opinion on the following subject.
I have a client who owns a pizzeria. Now he began to join a new sauce on a pizza.
The sauce is raw egg with cream, this sauce is done early in the day and then stored in the refrigerator. The sauce is put on the pizza before baking.
As I was not sure if this was an explosive cocktail sauce or not, i took the sauce (raw) for analysis.
And the results were: aerobic microorganisms-> 10000000 cfu / gr
E. Coli <10
Coliform bacteria <10
Staphyl. <10
Do you think, that because of the excessive number of aerobic microorganisms, my client should not use this sauce?
The fact is that the sauce was analyzed in raw, and it will only be consumed in the pizza after baking.
However, results for the pathogens were all <10ufc/gr.
What do you think?
Best Regards
Andreia
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