Shelf Life (Part 3)

This article is the third in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Moulds, bacteria and to a lesser extent yeasts were covered in part 1. Part 2 handled the internal factors influencing shelf life and in this part, we will cover the external factors in relation to microbiological spoilage: temperature, humidity, atmosphere and bacterial competition.