3 replies to this topic

[jbsilli]

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 

[jay2023]

Is this raw or cooked poultry?

[jbsilli]

Is this raw or cooked poultry?

 

This is raw poultry

[jay2023]

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

•  fs101038mapfinalreport.pdf   2.68MB   5 downloads
•  Doc2.docx   183.69KB   5 downloads