Shelf Life (Part 4)

This article is the fourth 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 the third part, we have covered the external factors in relation to shelf life. In this part we try to bring all these items together in an approach that can facilitate a prolongation of the shelf life.