date:Jul 28, 2016
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 intended to have a long shelf life.
On a related note, although not a safety concern per se, to my knowledge there is no standardized procedu