Micro Testing shelf life

Hello all, I am looking at doing some shelf life testing on flapjacks, what micro's should I be looking at testing for?? thank you for your help in this.   

Hi Gazza1973,

This is a book-sized topic throughout the forum. It depends on the properties of your product (moisture, shelf stability, frozen, refrigerated, pH), and then shelf life is typically based on when the sensory attributes of your product become unacceptable. This is not associated with any standard number of bacteria/yeast/mold found in the product, but can be determined for your own purposes based on simultaneous microbiological testing side-by-side with your own evaluation of the "acceptability" of the product.

Hi Gazza1973,

 

This is a book-sized topic throughout the forum. It depends on the properties of your product (moisture, shelf stability, frozen, refrigerated, pH), and then shelf life is typically based on when the sensory attributes of your product become unacceptable. This is not associated with any standard number of bacteria/yeast/mold found in the product, but can be determined for your own purposes based on simultaneous microbiological testing side-by-side with your own evaluation of the "acceptability" of the product.

I would also add that it depends (via factors noted above / others) on whether pathogenic microbial species like L.monocytogenes may determine the (safety) shelf life.