In article > , "Lodovico"
> wrote:

> We are developing a Dessert product that consists of dried fruit
> baked in a very thin layer of pastry. Testing of a sample for Water
> Activity and PH was: WA C and 4.45 PH.
>
> Given the above and the fact that we do not always expect this
> product to be refrigerated - and it will be packaged in Cellophane
> (At Times) would any one have some insight into the need for a Shelf
> Life Study? Do the test results indicate an environment that is
> conducive to Micro-growth and the need for a preservative?

> Any Help appreciated
>
> Thanks
>
> RC
>
>

Try sci.bio.food-science.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.