expiration date for food (shelf life)

[Richard Mateles]

The expiration date is set by the manufacturer assuming reasonably normal
storage conditions will be used.  It takes into account oxidation,
rancidity, changes in texture, deterioration of flavors, migration of
moisture, and to a limited extent microbiological problems.  Usually, the
latter are relevant only for canned or "wet"-type products, particularly if
they are non-sterile (e.g., milk).  Microbiological methodology is mostly
irrelevant in this scheme of things.

Rich Mateles

Candida Corporation
Suite 1310
220 South State Street
Chicago, IL 60604

Tel: (312) 431-1601
Fax: (312) 431-1605
rmateles at candida.com
http://www.candida.com
"news.libero.it" <sergiovski2004 at yahoo.com> wrote in message
news:eQTBc.10944$GQ3.299575 at twister2.libero.it...
> Can you tell me a metodology to determinate the expiration date for food
by
> micobiological side (by total count, water activity, pH etc.)
>
> thanks
> Sergio
>
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.707 / Virus Database: 463 - Release Date: 15/06/04
>
>