Hi, I am developing a yogurt smoothie with added berries, milk and rice bran powder in my coursework. I would like to conduct shelf-life testing for 3 weeks (Week 0, 1, 2), and the product shelf life is estimated for 2 weeks in refrigeration. May I know what are the microbiological standard in the UK or Europe food safety regulation (in terms of cfu/mL) plate counting technique to access yeast and mold, total coliforms, lactic acid bacteria, and Listeria Monocytogenes?
I've used UHT homogenised semi-skimmed milk and the blended fruit juice pasteurised at 85°C for 10 minutes.
Thank you. :)