Non-food projects: assessment of shelf-life risks of new raw materials
29 January 2019
This month we are working on the risk profile of spoilage flora for a new raw material that will be used in food and non-food products. By incubating the product in different ways and identifying the main flora with regard to spoilage-causing bacteria, using Maldi-Tof analysis, we can make a reliable estimation of the expected microbiological risks.
