Ha? Eh ikaw lang naman nagassume na contaminated ito ng heat resistant bacteria... Just because heat resistant bacteria exist doesn't mean na meron na yang tikoy. Just because covid19 virus exist doesn't mean na meron na nyan sa bahay nyo at lahat ng bumahing ay nagkakalat na ng virus..gets? This specific bacteria must be present in the ingredient or work area first bago ka magkaroon ng contamination. At kung ikaw yung mayari nitong food factory at napansin mo na tinutubuan agad ng bacteria yung product mo in a few hours or days, di ka ba magpapadecontaminate ng area at di ka ba mamimili mabuti ng supplier ng ingredients mo? Basic lang yan. Yung ibang malaking company nagpapa contaminant testing pa yan ng ingredients at products nila bago ibenta. Kung napansin mo na mukhang spoiled na yung product mo in a few days dahil contaminated ng bacteria, maglalagay ka pa ba ng 3months expiry? Tingin mo di mapapansin yan ng retailers at di sila magrereklamo kung nasa shelf palang yung binebenta nila eh nabubulok na pero malayo pa expiry date?
It's either palpak ang food preparation process nila at nalulusutan sila ng bacteria kaya di tumatagal ng ilang araw yung product nila, or effective yung ginawa nila at tatagal ng ilang months/years yung product nila. Matagal nang ginagawa yang boiling, steam cooking, pasteurization sa pageliminate ng bacteria sa foods. Ikaw lang naman kumokontra na di effective yan.
Panong undetected eh sa bilis dumami ng bacteria di pa rin mapapansin? Few hours palang kita na yan. Transparent pa yung packaging nila. Madalas nga sa ingredients pa lang pinapacheck na for contaminants. Kaya nga minsan yung ineexport ng pinas nirereject sa ibang bansa kapag nakitaan ng contaminants.
Ang sabi ko di sila makakapagclaim ng kasing haba ng 3 months expiry dahil a few hours or days palang kita agad na spoiled na yung product nila dahil sa bilis dumami ng bacteria.
Manufacturers are free to put whatever expiry date they want on their product. Hindi FDA or DOH mismo ang nagconduct ng laboratory experiment nyan para madetermine kung kelan eksaktong mabulok ang product nila. Of course, kung nabubulok ang product nila in a year, di nila malalagyan ng 2 years expiry yang product nila. But THEY CAN put expiry dates shorter than 1year.
Imagine yung tikoy mo ganito na itsura few days after manufacturing, tatatakan mo pa yan ng 3months expiry date?
This photograph depicts the colonial morphology displayed by Gram-positive Bacillus cereus bacteria, which was grown on a medium of sheep’s blood agar (SBA), for a 24 hour time period, at a temperature of 37°C
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