Methods to reduce Yeast & Mold counts in dry mixes?

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


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Scott Sutton

On 22 Mar 1998 02:21:31 GMT, merkendra at aol.com (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 aol.com)

---------------------
Scott Sutton, PhD             sysop at microbiol.org
The Microbiology Network      http://microbiol.org



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