12 replies to this topic

[Jean]

Dear All

I would like to know the shelf life for any marinated foods like marinated fish, chicken etc. once it is placed in the chiller(below 5oC).

Regards,

J

[Suzuki]

Frankly it depends on your own standard and the initial microbial load including potential histamine formation on fish, salmonella load in the chooks etc, etc .
Well, its not RTE so IMO I would put a SL of 24 hours.

I think the ones in the hypermarket store seem to last forever.

Cheers

[Charles.C]

Dear Jean,

This article may assist -

 Marinating.pdf   88.59KB   282 downloads

Regards / Charles.C

[Jean]

Dear Charles and Suzuki,

Thanks for your replies and reference. The shelf life for marinated foods which we have set was 24 hours;and I just wanted to know what was the practice in other parts of the world.

Best Regards,

J

[GMO]

I don't see why it needs to be as short as 24 hours? Marinating the fish / meat is likely to increase the micro loading if spices are used but also depending on what ingredients are in the marinade (e.g. salt, sugar and some herbs / spices), it might actually have a protective effect.

I seem to remember that there is a rule on chicken in the UK or guidelines that you don't sell after kill + 12 days but I can't remember where that was from. I have certainly sold marinated chicken in recipe meals with up to 8 days life before (below 5 degrees.)

[GMO]

Oh and if you get any Salmonellae growth in the chiller, it will be very slow and should be killed by cooking.

[Charles.C]

Dear GMO,

Don't know about UK but USA and Australia seem to prefer 1-2 days and 3 days respectively (for poultry). Maybe an increased safety factor for marinated due the manipulations.

 usfda_refrigerator_and_freezer_storage_chart____fttstore.html   15.87KB   172 downloads

 refrigerated_storage_.htm   29.76KB   148 downloads

Rgds / Charles.C

[pontocritico]

Try the link:


http://www.pastrywiz.com/storage/


Regards

[GMO]

There would be no hideous barbeque products in the UK if we stuck to 1 day! Though that might not be a bad thing...

[Jean]

Dear Pontocritico,

Thanks for the link. But couldn’t find any shelf life mentioned for marinated (raw) meat/ poultry. Under poultry section there is a shelf life mentioned as below and was doubtful if this can be applicable for marinated products?
"Pieces covered with broth or gravy”



BR,

J

[GMO]

The abstract of this article looks applicable:

http://www.cababstra...cNo=20053117900

I honestly can't see why the life can't be days. If for example, you marinaded the chicken 4 days after it was killed; I would try for 8 days shelf life and do pathogen testing and cooked organoleptic testing over that time.

[Jean]

A useful link -

“A guide to calculating the shelf life of foods – New Zealand Food Safety Authority”

http://www.nzfsa.gov...lflife1-2-2.pdf

Regards,

J

[Charles.C]

Dear Jean,

Interesting link. Some useful information but unfortunately doesn’t include a specific example to show how a shelf life result calculated. This is not a criticism since after several looks around the IT, I equally failed to find any such info except where it pointed to certain standard textbooks (eg Shelf life of foods IFST 1993).

I did find this link (rather similar to previous post) which claims to include references (in Appendix3) to some IT downloadable programs (free?) for predicting shelf life but I couldn’t find them myself. Maybe someone else is clever enough to locate them.

http://www.fsai.ie/p..._notes/gn18.pdf


Rgds / Charles.C