Al-Farsi M, Al-Gharibi I, Al-Abri A, Al-Humaimi A, Al-Nabhani F, Al-Hashmi H, Al-Sarmi K, Al-Shibli S
Food Safety & Quality Center, Ministry of Regional Municipalities & Water Resources, P O Box 292, PC 132, Muscat, Oman.
Heliyon. 2021 Mar 23;7(3):e06555. doi: 10.1016/j.heliyon.2021.e06555. eCollection 2021 Mar.
The aims of this study were to survey the current storage condition of pasteurized milk in Oman and to evaluate its physicochemical and microbiological stability. The results of the statistical survey indicated that 50% of the total outlets surveyed were in violation in terms of providing the conditions for storing pasteurized milk, where grocery stores formed the majority of those outlets in violation. The results of physicochemical and microbiological tests of samples, which were stored at temperatures of 5 °C and 8 °C for a period of 12 days from the date of production, indicated that the characteristics of pasteurized milk were not affected during the storage period, and their results were consistent with the standard specifications of pasteurized milk. Therefore, extending the shelf-life of pasteurized milk stored at 5 °C for a period of 9 days from the date of production is considered safe.
本研究的目的是调查阿曼巴氏杀菌乳的当前储存条件，并评估其物理化学和微生物稳定性。统计调查结果表明，在所调查的全部销售点中，有50%在提供巴氏杀菌乳储存条件方面存在违规行为，其中杂货店占违规销售点的大多数。从生产日期起在5℃和8℃温度下储存12天的样品的物理化学和微生物测试结果表明，巴氏杀菌乳的特性在储存期间未受影响，其结果与巴氏杀菌乳的标准规格一致。因此，从生产日期起将在5℃下储存的巴氏杀菌乳的保质期延长9天被认为是安全的。
