I deduce you have succeeded in selecting some particular quality parameter , eg micro count, which, at some typical, constant frozen storage temperature, is increasing (??) sufficiently consistently with time over a 3-month period to enable a prediction of its value after one year. This value is then presumably compared to some pre-defined maximum limit.
May i enquire how you do it since IMEX of frozen foods (not soups) I am surprised that APC data would enable such a calculation
Charles C. as to your question regarding Micros - we use the Health Canada (2005) specifications for RTE for our broth - there are no micro standards for this product classification - as it is already cooked and cooled as regulations state (CFIA) we have to class it as RTE - we do not rely only on APC - we do a full micro including C. perfrengins
Hi El Molino,
Thks for info.
Perhaps i should rephrase my last query -
May i enquire how you do it since IMEX of frozen foods (not soups) I am surprised that
APC data any microbiological measurements would enable such a calculation (since no growth at <= -18degC).
(ASLT is possible but this involves experimentation over a range of storage temperatures eg -
IMEX shelf lives of frozen foods are usually based on non-micro criteria although the product is additionally required to comply with its associated micro.specification at the end of its designated shelf life.
(I anticipate that you do have a micro. specification even if not required by Health Canada)
JFI, IT sites give soup shelf lifes mostly ranging from 2-6 months with varying (depending on content) organoleptic discouragements for longer periods although no problems mentioned regarding safety.
Food Storage Chart – Shelf Life of Food – Refrigerator and Freezer Storage Char
Food Storage Guidelines are important for your health. You can help keep your refrigerated food from spoiling by following safe storage time limits. When freezing food it helps to keep it safe indefinitely so it is not important if a date expires after food is frozen. The recommended storage times are for quality only. Storage times are from date of purchase unless specified on chart.
Storage does not improve the quality of any food, nor does the quality of a food decrease significantly during storage. Be sure to store the food properly and use within the recommended time frame. Maintaining a food’s quality depends on several factors: the quality of the raw product; the procedures used processing; the way the food is stored; and the length of storage. The recommended food storage guidelines takes these factors into consideration.
( Re - ^^^^[blue] can be debatable IMO)
soup shelf lifes.PNG 20.81KB