I am hoping somebody here may be able to assist me. We have been producing coleslaw (shredded cabbage, onion and carrot in a mayonnaise type dressing) for many years without issue. But lately we have been getting lots of issues with the coleslaw going grey and or brown before the end of the shelf life.
It normally has a 9 day shelf life and a review of our retentions shows that the product can normally go beyond this. The product is produced in a chilled environment, (6-7 degrees) then held in chilled storage. I do not think temperature abuse is an issue as there have been multiple complaints form multiple distribution arms/runs.
A review of our records cannot find that we are doing anything different.
Has anybody else here ever experienced this or could offer some additional ideas on where to look?