Yeast and Latic Acid limits for Poultry Shelf Life Testing
Started by jbsilli, Mar 05 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
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Is this raw or cooked poultry?
Is this raw or cooked poultry?
This is raw poultry
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.
Attached Files
1 Thank
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