Hi,
Im currently working for a company which produces chicken fillets. I was wondering which microbiological parameters are wise to test.
The point is that I have multiple facilities under my control which all test on different parameters.
I know salmonella and campylobacter, we already do that on al sites, but how often is it neccesary to test (daily, weekly, monthly...)
Is it wise to test for Entrobacteriaceae, which is known to appear numerous on chicken meat??
I hope anyone can help me with this.
ps: is there some sort of website/ database thing for bacteria??
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