Is there any regulatory perspective that sets a standard for the maximum allowable microbial population in dried fruits and vegetables?
Dear
See the paper below -The permissible limit of microbial load (Fungal count and Bacterial count) for dried fruits and vegetables
https://www.jstage.jst.go.jp/article/bio/21/4/21_243/_pdf
Dear Ajar Nath Yadav ,
Thank you very much for your suggestions. This paper represents the Bacterial and fungal count in foods and their reduction methods. But unfortunately, there is no information about the permissible bacterial and fungal limit of fruits and vegetables. Instead, there are some information about spices.
You can check Microbiological Standards for Fruits and Vegetables and their products by FSSAI India.
Dear Kumar Pranaw,
Thank you very much for the FSSAI guidelines of Microbiological Standards for Fruits and Vegetables. However, could you please suggest me any international standards regarding this?
As you are from Bangladesh, So the Indian standard is international one only. :)
Joke apart,
Go through the following link
https://www.ncbi.nlm.nih.gov/books/NBK221566/
you will get more details and try to reach the other references mentioned here...
I have also attached one book here, hopefully, you get all your answers here in this book.
Dear Kumar Pranaw ,
Ha ha...
Thank you very much for your kind help :)
what is the international stardard for bacterial load in vegetable soup?
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