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Prediction for Shelf Life and Safety of Minimally Processed CAP/MAP Chilled Foods: A Review
Theodore P Labuza1, Bin Fu1, Petros S Taoukis1
1Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, Minnesota 55108.
Abstract:
The reliance of minimally processed chilled foods on low temperature for distribution with optimized controlled/modified atmospheric packaging to maintain safety and quality poses new challenges to food microbiologists. Effects of controlled/modified atmospheric packaging conditions on microbial growth are briefly discussed. Microbial growth models are systematically examined with emphasis on the temperature dependence models-the Arrhenius model and the square root model. Their applicability for making predictions of both shelf life and safety under nonisothermal conditions is assessed. The use of time-temperature integrators for shelf-life prediction and safety assurance is also addressed.
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