Can anyone please point me in the right direction for Poultry MAP shelf life testing & general limits for Yeast & Latic Acid. The lab says it is up to the FBO to determine the reject limit, however i am no microbiologist.
Many thanks
Posted 05 March 2024 - 12:42 PM
Can anyone please point me in the right direction for Poultry MAP shelf life testing & general limits for Yeast & Latic Acid. The lab says it is up to the FBO to determine the reject limit, however i am no microbiologist.
Many thanks
Posted 06 March 2024 - 10:15 AM
Is this raw or cooked poultry?
Posted 07 March 2024 - 05:53 AM
Is this raw or cooked poultry?
This is raw poultry
Posted 07 March 2024 - 11:14 AM
Hi, here are some details from aUK raw chicken spec that can be used as a guide (although i would normally expect to see Campylobacter there too in the micro section- Abscence- in spec, presence- reject):
I've also attached a study into MAP packing that may help.
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