I would like to review some of the shelf life that we have assigned to our processed meats. When I asked the lab about a shelf life study they quoted me +$1500 for one product. It is a little steep in my mind and I would like to move forward asking for my own testing to be done.
The tests I am looking at running are:
Mold and Yeast
Coliforms and E. coli
The micro results would be there to back up any sensory information I collect over the period.
I will sample from the production date, the current shelf life date and then every week afterwards until I get to the proposed new BBD. I am planning on comparing micro results from the first day to the other test days, but do not know if there is a number value threshold that I should be looking at for any of the tests.
Does anyone have any suggestions on what I should be looking for?