Chilled ready-to-heat and freshly cooked ready-to-eat foods sold in convenience stores and delivery service should be stored between 1 degree centigrade to 3 degree centigrade to ensure its longer shelf-life and safety.
These findings, Department of Science and Technology (DOST) Secretary Fortunato “Boy” T. de la Peña said during his weekly report on May 14, were the result of the the study conducted by the DOST-Industrial Technology Development Institute (ITDI).
Through the Packaging Technology Division of DOST-ITDI, de la Peña said that a study was conducted to “establish the shelf life of chilled Ready-to-Heat (RTH)/Ready-to-Eat (RTE) meals preparations sold in convenience stores and through delivery service at 1 °C to 3 °C.”
“It also determined the effect of fluctuating temperature on the shelf life and safety of RTH and RTE meal preparations,” de la Peña said.
In particular, de la Peña noted that the study focused on two types of chilled RTH ready meals: tocilog and lasagna and three RTE freshly cooked foods: beef caldereta, carbonara, and fresh salad.
“Results showed that tocino lasted for 10 days, 15 days, and 22 days when stored at 9 °C, 6 °C, and 3 °C respectively,” de la Peña said. “For lasagna, it had a shelf life of 5 days, 8 days, and 11 days when stored in the same condition,” he added.
De la Peña said the results of the project will be used to draft policy measures/guidelines regarding the storage and distribution of chilled RTH/RTE meal preparation sold in convenience stores and through delivery service.
“Inaral din nila yung epekto ng ano’ng klaseng motorsiklo ang ginamit sa pagde-deliver, meron din part yung study about that (They also also studied the effect of motorcycle used for delivery, there’s also a part of the study about that),” De la Peña added.