Testing for Ambient Storage of RTE Dips & Sauces – Are These Microbiological Tests Sufficient?

Hi all!

We Produce Dips & Sauces (RTE) and I got some of them tested for Ambient Storage as requested by one of our customers.

Their shelf-life is between 80 and 120 days refrigerated.

Can someone advise on the type of testing recommended for Ambient?

I have tested for ACC, Presumptive Enterobacteriaceae, Presumptive Escherichia coli, Coagulase-positive Staphylococci, Listeria & Salmonella.. Is that enough?

Thank you.

What kind of dips and sauces - this makes a difference to what type of testing you. 

Do you know the pH of the product. 

Are they hot packed? 

What kind of dips and sauces - this makes a difference to what type of testing you. 

Do you know the pH of the product. 

Are they hot packed? 

PH are all below 5.

They are all cold dips, no cooking

I wouldn't agree to having my product stored ambient under those conditions  

pH alone is not enough for yeast/mold never mind food safety    

If there is no kill step, a pH of even 4 isn't going to give you what you need

Assuming this isn't aseptic filled either??

Hi all!

 

We Produce Dips & Sauces (RTE) and I got some of them tested for Ambient Storage as requested by one of our customers.

Their shelf-life is between 80 and 120 days refrigerated.

...

If your current shelf life is refrigerated, for a reason, I can only image the ambient shelf life will be measured in hours.