The specific operation of constant temperature and humidity incubator in food safety monitoring is as follows:
The food that needs to be tested is put in a constant temperature and humidity box (incubation condition: temperature is about 37, humidity is about 75%). The quality and hygiene indexes are tested once a month. After three months'test, if all the indexes of the food are stable, the shelf life of the product can be set as three years. If your product quality and hygiene indicators are not ideal, you can appropriately shorten the testing cycle.
The shelf-life of the corresponding products can be calculated as three temperatures in the beverage shelf-life experiment. Samples are stored in three thermostats of 5, 25 and 37 degrees respectively. Samples of 5 degrees are used as standard or control samples, samples of 25 degrees are used as simulated shelves, and samples of 37 degrees are used as environmentally destructive samples. Samples at 37 degrees were evaluated every five days and compared with samples at 5 degrees.
When there is a big difference or unacceptable difference between the sample at 37 degrees and the sample at 5 degrees, the sample at 37 degrees stops the experiment, then the storage time of the sample at 37 degrees multiplied by the time obtained at 3 degrees is the approximate shelf life of the product. Samples at 25 degrees continue to carry out experiments. When the samples at 25 degrees also show unacceptable differences compared with those at 5 degrees, the experiments at 25 degrees also stop, and the shelf life of the products is taken as the actual shelf life.