Using frozen vegetables – required micro testing?

I am currently creating a product which consists of fresh vegetables and frozen vegetables. The frozen vegetables will thaw out during the shelf life of the product.

Please can anyone advise what type of micro testing should take place over the shelf life of the product.

I am currently creating a product which consists of fresh vegetables and frozen vegetables. The frozen vegetables will thaw out during the shelf life of the product.

 

Please can anyone advise what type of micro testing should take place over the shelf life of the product.

Hi Peter,

Rather confused. I deduce the product is RTE, half-frozen, half not. So how do you store it ?

The shelf life you are looking to achieve is also important information.

As others have said, what you're intending to do with the product is key.  But in either case I'm guessing it's ready to eat, ready to reheat or ready to cook.  In the big scheme of things what you monitor over shelf life is unlikely to be very different but what you do with the results is likely to be different.  I'd suggest TVCs, Coliforms, E Coli (you could always test if Coliforms are detected), Listeria, pseudomonas (to pick up spoilage) and if it's MAP / vac or in a sauce which would exclude oxygen and >10 days life (unlikely) then Clostridium.  Don't forget organoleptic testing too as that may be the limiting factor.