Hello! I work for a bagged tea company where we rely on the consumer to hot steep their tea according to SKU specific directions. I have been asked to provide current scientific or technical research to support the microbiological limits for a cold brew tea project. This cold brew project will not undergo any sort of kill step at the consumer level as it will be steeped with cold water. I am hoping that someone on this site would be able to point me in the right direction for appropriate scientific or technical research on microbiological hazards and their appropriate limits to be used as basis of justification for a cold brew HACCP plan.
Side note, we are an organic company so we irradiation is not a possibility. I truly would value any input