Methods to reduce Yeast & Mold counts in dry mixes?

Merkendra merkendra at aol.com
Sat Mar 21 21:21:31 EST 1998


Does anyone have information on the methods for reducing the amounts of
detected Yeast and Mold in commercial dry food mixes?  If heat treatment is an
option, what are the temperature ranges and durations?  Any good reference
sites on the internet would be greatly appreciated.

Thanks in Advance

Mary   (Merkendra at aol.com)



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