1 reply to this topic

[beantester]

Hi

We produce frozen raw poultry with a shelf life of 12 months, are there any reasons why we could not extend this to 18 months?

[Charles.C]

Dear beantester,

Am not a poultry user so cannot offer an experience comment but the generic answer will presumably depend on whether the quality remains "satisfactory". If the customary market labelling is 12 months, this may not be accidental.

Bacteriologically, -18degC or less should prevent any significant micro. increase, more likely the opposite. I presume most suppliers assume raw chicken has a significant likelihood to be "naturally" contaminated with things like salmonella.
Chemically no idea.

Rgds / Charles.C