EDIT: Solved! Thanks to everyone who commented.
I’m talking about [this](https://ch-it.openfoodfacts.org/product/4099200059402/huhn-suss-sauer-aldi)
It’s basically a box that was on the shelf, un refrigerated, that contains cooked chicken. How are they able to keep cooked chicken shelf stable for so long?
In: 321
Food safety standpoint, microbial contamination is what you would be concerned with.
Microbes need certain things to cause harm, including
1. The right acidity/PH
2. The right temperature
3. No adverse chemicals
4. Time
5. They need to exist in the first place
6. Food
7. Many times. Oxygen. Anaerobic microbes exist but they take a very long time to grow, that’s a special consideration.
So by sterilizing (2) you get no microbes (5). And then by sealing it you solve (7, 5)… For a long time (4).
Eventually if the seal breaks you introduce microbes and oxygen.
If it was contaminated with botulinum it will likely cause the seal to break due to gas escaping (or puffing out) But that is the point of sterilization, to kill the spores.
Latest Answers