I sent two of new finished product for a shelf life testing. Both came back with high reading for Acid Producing Bacteria (APB) and Aerobic Plate Count (APC).
Here are the details of the products - both are sandwiches , and we are targeting a shelf life of 7 days - no preservatives, just refrigerating temp. These two sandwiches both read high on the 0 day and increase till the Day 7.
What do you think please?
Do we even have to go for these indicator organism for a shelf life test ? What do you this guys? Please help . . . .
1. European Deli Sandwich
2. Bologna Sandwich
- Bologna (pork cut meat)
We get the pre-cook meat, cook it and then cut into slices . All other ingredients just came from the supplier - we opened them and we assembled. All the sandwiches are packed in a plastic cover plate (not air seal or air tight)