Extended shelf-life milk, when produced by thermal processing, applies parameters between those used for traditional pasteurisation and ultra-high-temperature sterilisation. The goal of this study was to identify the food safety issues that must be considered. Of particular concern is the presence of spore-forming organisms. This review supports the current approach of considering production on a case-by-case basis, and requiring validation studies to assess the bactericidal effect of a process.
Safety profile of extended shelf life refrigerated milk - Technical report
Food Safety, News & Resources, Food Safety for Consumers, Food Science, Publications