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Thread: Standards for Milk & Frozen Veggies

  1. #1 Standards for Milk & Frozen Veggies 
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    Hi,

    I am currently working on an assignment for microbiology. It requires me to identify the standards for raw & pasteurized milk, total bacterial count limits for each, organisms which must be ABSENT from both raw & pasteurized milk. I feel I have gathered all the info for the above however, the second portion of this assignment is trippin' me up. It is asking if "Standards exist for frozen vegetables and if so, what are they? And how do they differ from milk as opposed to vegetables that will be further cooked prior to serving."

    Any help would be greatly appreciated!!

    KC


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  3. #2  
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    Wouldn't the Dept of Agriculture have standards for vegetables, frozen, canned, fresh, dried, pickled, whatever?

    Govt websites are often a bit clunky but they'd be there somewhere.


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