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Thread: Standards for Milk & Frozen Veggies

  1. #1 Standards for Milk & Frozen Veggies 
    New Member
    Join Date
    Nov 2012

    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!!


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  3. #2  
    Moderator Moderator
    Join Date
    Nov 2011
    city of wine and roses
    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.

    "Courage is what it takes to stand up and speak; courage is also what it takes to sit down and listen." Winston Churchill
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