Storage life and safety of chilled and frozen foods.

The storage life of frozen and chilled foods depends on a number of factors, often referred to as the TTT-PPP concept. The determination of the storage life of a food product is difficult, but it is necessary that the product has a fully acceptable sensoric quality when it is eaten by the consumer. However, it is of increasing importance that the food is also safe, meaning that the number and type of micro-organisms present in the food do not involve a risk of food poisoning. The hurdle concept, HACCP, and predictive microbiology are important tools in order to produce and distribute foods with the required degree of safety. Application of these principles to chilled and frozen foods are discussed in the paper.