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Evaluation of the microbiological contamination of tempehs.
| Identification | Coliforms 45 °C/g | Staph. Positive Coag./g | Salmonella sp./25 g |
|---|---|---|---|
| White bean Tempeh | ≤10 CFU | ≤10 CFU | Absence in 25 g |
| Soybean Tempeh | ≤10 CFU | ≤10 CFU | Absence in 25 g |
| Microbiological Reference Limits * | 102 CFU/g | 102 CFU/g | Absence in 25 g |
* Source: Adapted from Resolution of the Collegiate Board of Directors (RDC) No. 12, 2 January 2001, for fermented foods.
