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Features: Coping with Shelf-Life

Raw or processed food products deteriorate during processing, distribution and storage. Unless it is sterile, such products will contain indigenous microflora and, in some cases, foodborne pathogens. Unfortunately, presence and growth of microorganisms or foodborne pathogens are not always differentiated by the quality changes in the product. To help assure product safety and quality, microbiological shelf-life and challenge studies are essential R&D tools for food processors and manufacturers.

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April/May 2014

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