Methods to reduce Yeast & Mold counts in dry mixes?

Scott Sutton sysop at
Mon Mar 30 18:40:28 EST 1998

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Scott Sutton

On 22 Mar 1998 02:21:31 GMT, merkendra at (Merkendra) wrote:

>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

Scott Sutton, PhD             sysop at
The Microbiology Network

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