Hello, my plant is looking to expand into producing some new products from raw/unprocessed grains. Is there any specific microbiological limits or specifications for raw grain other than no pathogens? Is there any resources or recommended papers/reading that I can base limits on? The grain will eventually be heat treated to eliminate any hazards so micro testing after this point will be implemented, but I am concerned about microbes on the front end as well. Any help or advice is greatly appreciated. Thanks!
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