Hi,
I was asked a question today regarding what TVC specification parameters we should be working towards (the product is mushrooms), and where would I find these. I've looked at the legislation and it covers meat based / related products so I am at a loss I feel.
Also:
The parameters are going to change when the mushrooms are chopped obviously, so this parameter is going to clearly be different to the tests done on a whole mushroom?
Also:
If we wanted to extend the shelf life, with the micro counts in mind, how could we achieve this? Would this require accelerated shelf life testing?
Any information regarding this would be most welcome.
Kind Regards & Thanks