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Food Microbiology Predicting microbial spoilage |
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Predictive models are the quick and easy solution, when a rapid assessment of the effect of product formulation, storage conditions or microbial levels on product shelf-life is needed. Ambient stable products The stability of foods preserved by low pH, low water activity and preservatives can be assessed using two different systems – CIMSCEE or the CCFRA Acid Club approach Chilled foods The growth of a range of important spoilage organisms of relevance to chilled food products can be predicted. Fluctuating conditions Models can be used to predict growth under changing temperature and pH conditions. |
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Contact:
info@campden.co.uk We are constantly developing and refining our services.
Other food microbiology services |
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