Hi.
In general, food process waters are analysed for standards plate counts at 22 and 37 degrees as well as coliforms and e. coli. Some people ask for faecal streps and sulphite reducing clostridia also.
What is the general consensus in analysing process waters for SR clostridia? It is obviously another indicator for faecal contamination, as is e. coli and faecal streps.
Is it really necessary? I'd love to hear your views.
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