Just wanted to know how much bacterial load is permissible as per quality standard in feed and in feed additives.
Also the limit for yeast and mould.
Check this link
Article Evaluation of Microbiological and Chemical Contaminants in P...
regards
Following are relevant articles. Risk involves exposure to specific agents (e.g. Salmonella, mycotoxin) rather than total counts.
http://www.fao.org/docrep/article/agrippa/556_en.htm
https://www.degruyter.com/downloadpdf/j/bvip.2013.57.issue-4/bvip-2013-0093/bvip-2013-0093.pdf
https://www.omicsonline.org/open-access/microbiological-and-physicochemical-qualities-of-selected-commerciallyproduced-poultry-feeds-sold-in-umudike-abia-state-nigeria-2471-9315-1000132.php?aid=91453&view=mobile
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