The shelf-life of a product is the time that it remains acceptable to eat. Within the shelf life the product will remain safe and retain the desired sensory, chemical, physical and microbiological characteristics.
Understanding shelf life is essentia
Microbiological specifications for foods are set to keep food safe and of good quality. Recent advances in microbial population analysis have provided more evidence to
support the idea that the pathogenic microflora is in competition with the spoilage
Shelf-life guidance for vacuum and modified atmosphere packed (VP/MAP) chilled fresh beef, lamb and pork with respect to non-proteolytic Clostridium botulinum has been updated across the UK.
The decision, taken after an extensive programme of stakeho
The decision, taken after extensive programme of stakeholder engagement and evidence gathering, will support both consumer and industry interest.
Shelf-life guidance for vacuum and modified atmosphere packed (VP/MAP) chilled fresh beef, lamb and pork
