Acceptable Initial bacteria load in fresh meat for salami?
Posted: Sun Mar 14, 2021 01:58
Seems like I have read the acceptable numbers, but I can't remember where I saw it at. I know the goal is for the freshest and cleanest whole cuts of meat you can get, but all meat will have some bacteria present. I'm just looking for the acceptable range.
The reason I ask is it came up on another forum I belong to...thought I'd ask you guys. The thread was discussing this commercial test available for about $2 per test...
https://www.rothbioscience.com/?gclid=E ... gJtj_D_BwE
Tests for Lysteria, E. coli, and Staph. Aureus......as well as others...
The reason I ask is it came up on another forum I belong to...thought I'd ask you guys. The thread was discussing this commercial test available for about $2 per test...
https://www.rothbioscience.com/?gclid=E ... gJtj_D_BwE
Tests for Lysteria, E. coli, and Staph. Aureus......as well as others...