Ambient/Room temperature for hermetically sealed product
Started by Harshgrewal2188, Jul 24 2025 04:41 PM
we Make ready to eat product which is shelf stable and thermally processed. Our production room temperature is ambient/room temperature. Is there a specific range/requirement to room temperature?
Shelf life validation for ambient stable sauces
Ambient Air Limits in Food Processing
Testing for Ambient Storage of RTE Dips & Sauces – Are These Microbiological Tests Sufficient?
Does anyone have a template or advice for conducting a shelf life study for ambient stir-fry sauces?
Refrigerated Food transported under ambient temperature.
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we Make ready to eat product which is shelf stable and thermally processed. Our production room temperature is ambient/room temperature. Is there a specific range/requirement to room temperature?
The common implication I often hear is that the "room temperature" stays between 20°C and 25°C. The ambient temperature just denotes the temperature value of surrounding air either controlled/conditioned or unconditioned. In daily speeches, room & ambient are mixed up. Did you mean conditioned & unconditioned?
Shelf life validation for ambient stable sauces
Ambient Air Limits in Food Processing
Testing for Ambient Storage of RTE Dips & Sauces – Are These Microbiological Tests Sufficient?
Does anyone have a template or advice for conducting a shelf life study for ambient stir-fry sauces?
Refrigerated Food transported under ambient temperature.
Ambient air micro (APC, Y&M) limits
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