date:Nov 13, 2018
ons that it is likely to encounter during transportation, in storage, in the store and at home and tested at various lengths of time, wrote Asst Prof Nwadike in her article in The Conversation. This helps to determine the point at which the level of micro-organisms present is too high for safety.
Sometimes, micro-organisms are not added at all, and the test simply monitors the taste, smell, texture and appearance of the food to determine the longest possible time it can be kept without comprom