Hi,
I am just curious if its okay to use different standard (FDA/EU/APHA etc.) in micro when testing for wheats and flours. For example some countries doesn't required to test E.coli,TPC and Salmonella for flours while almost all countries are required. Can we use both EU and FDA as our reference? but they have both different limits for some parameters like for example in FDA yeast should be <100 and molds is <10,000 max while in eu both are 500 ufc/g max.
or we both use this then which standard for that particular parameter should we use?
Thanks,