We recently received a material from a supplier, a dried spice, and their COA indicates a level of 90 cfu/g for sulfite reducing anaerobe sporeformers. We do not have a spec for this and have never had it on a COA from a supplier before. When I questioned the supplier on their limits, they said they do not have a limit, but generally <100 cfu/g is acceptable and that I would need to do a risk assessment to determine if this level would be ok for us.
I am having a hard time finding a reference for acceptable level for this in food, specially dried spices. Does anyone have a set limit for this in their facility, and do you know where I could find the best reference for this.
Thank you!