The test results from a micro-laboratory show a high level of microorganisms in your product. How should these results be interpreted?

Interpreting a high level of microorganisms in a product is complex and heavily relies on the nature of the product being tested. Some products are more prone to spoilage from microorganisms, while others might have inherent characteristics that can justify higher levels without indicating spoilage.

For example, in the case of certain fermented foods, a higher level of specific microorganisms may be desirable and not indicative of spoilage. Conversely, in products such as perishable goods, a high level may signal spoilage.

Thus, understanding the type of product and its expected microbial load is essential for making informed decisions regarding safety, quality, and potential actions required. This means that the interpretation of test results must be contextualized based on the specific product in question, making it key to evaluate the nature of the product before concluding its state.