Hi there,
Im also looking into spice rubs and seasoning shelflife determination and the microbial limit level that we should follow if is for UK market.
An example of product : BBQ seasoning or garam masala..mixture of spices,herbs and salt.
Is there any standard from any organization on the microb and other requirement?.
Currently , the supplier mentioned only 6 mths shelf life.But we are targeting 24 mths.
How can i verify this in the shortest time whether the product can go 24 mths?
Please help to advise. The packaging would be 3 layers aluminium pouch , vacuum pack.
Thanks you so much.
Best regards,
Swee Lan
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