SHELF LIFE TESTING

E.coli O157:H7 is commonly associated with food poisoning outbreaks and can be very severe. Most E.coli illnesses have been associated with eating undercooked, contaminated ground beef or vegetables, or drinking unpasteurized beverages or dairy products.

Salmonellosis is an infection that can be caused by consuming raw and undercooked eggs, undercooked poultry and meat, contaminated raw fruits and vegetables, as well as raw milk and other dairy products that are made with unpasteurized milk. It can be transmitted through contact with infected animals or food handlers who have not washed their hands after using the bathroom.

Listeriosis is a serious infection that can be caused by eating foods contaminated with Listeria monocytogenes . Listeria is found in refrigerated, ready-to-eat foods such as hot dogs, deli meats, unpasteurized milk, raw sprouts, poultry, seafood, and undercooked meats.

The Aerobic Plate Count (APC) is used as an indicator of bacterial populations on a sample. It is also called the aerobic colony count, standard plate count, Mesophilic count or Total Plate Count. The test assumes that each cell will form a visible colony when mixed with agar containing the appropriate nutrients. It is not a measure of the entire bacterial population; it is a generic test for organisms that grow aerobically at mesophilic temperatures (25 to 40°C; 77 to 104°F). APC can be used to gauge sanitary quality, organoleptic acceptability, adherence to good manufacturing practices, and to a lesser extent, as an indicator of safety. APC may also provide information regarding shelf life or impending organoleptic change in a food.

Molds are microscopic fungi that live on plant or animal matter. Most are filamentous organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects. Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow. Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold.