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SPONSORS |
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Food Safety Tester
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Food Quality Sensor International offers two new products based on two distinct advanced sensor technologies: colorimetric and electronic. These technologies measure the level of general food-borne bacteria that are responsible for spoilage in meat and poultry foods. The number of bacterial colonies is a function of both time and temperature. The bacterial population increases with time and the rate of growth is affected by temperature. Growth occurs more slowly at refrigerated temperatures than at room temperature. When the number of bacterial colonies reaches 10 million colony forming units per gram (CFU/g), U.S. and international standards define the meat or poultry as spoiled. For this reason, the U.S.D.A. recommends that meat and poultry be stored at refrigerated temperatures and discarded after recommended periods of time (see the table below). Both FQSI technologies correlate to U.S. and international standards of meat and poultry spoilage. |
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Price: $94.95 |
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| Product |
Recommended Storage
Time in Refrigerator (40°F) |
| Hamburger and stew meat |
1-2 days |
| Ground turkey, veal, pork, lamb, and mixture of these |
1-2 days |
| Fresh beef, veal, lamb, or pork steaks |
3-5 days |
| Fresh beef, veal, lamb, or pork chops |
3-5 days |
| Fresh beef, veal, lamb, or pork roasts |
3-5 days |
Fresh beef, veal, lamb, or pork variety meats
(tongue, liver, heart, kidneys, etc.) |
1-2 days |
| Fresh whole chicken or turkey |
1-2 days |
| Fresh chicken or turkey pieces |
1-2 days |
| Fresh chicken or turkey giblets |
1-2 days |
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