date:Jun 08, 2016
gned to have a shelf life of less than 14 days has less hazards than the refrigerated product whose shelf life is designed to be 30-plus days. This is because short shelf-life refrigerated foods do not present enough time (except in extreme circumstances) for microorganisms to grow to an infectious dose, particularly the relatively slow-growingListeria. The product developer needs to be aware of the potential challenges posed by extended shelf life at the onset, especially when designing a food