Shelf life of prepared meals

The shelf-life of prepared meals is assessed by performing the following microbiological analyses:

• Aerobic microorganisms 30 °C

• Enterobacteria

• Bacillus Cereus (preliminary)

• Yeasts and molds

The analyses are performed at the beginning, middle, and end of the estimated shelf life.

The price of the analysis includes three measurements. More measurement points can be added for an extra charge.