My question is focalized on microbiological safety.
I would refer to a predictive scheme base, discriminating food for
composition (milk, egg et.). By monitoring parameters such as water
activity, pH, total viewble count etc.
We do for example brioches (pan of Spain) with or without additive and with
plastic packaging (without modified atmosphere).
thanks
Sergio
"Richard Mateles" <rmateles at earthlink.net> ha scritto nel messaggio
news:2tVEc.3680$yy1.1042 at newsread2.news.atl.earthlink.net...
> 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
