A novel approach for calculating shelf life of minimally processed vegetables

Vegetable bacterial comtamination e.g. e coli or listeria. Seward Stomacher®

For microbiological analysis, 10 g of each sample were diluted with 90 ml of 0.1% peptone solution in a Stomacher® bag and blended for 1 min in a Stomacher® Lab Blender 400.
The new equation was able to describe the data well and to estimate the shelf life. The results obtained emphasize the importance of using the standard errors for the shelf life value to show significant differences among the samples.

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