Intrinsic |
Extrinsic |
Microbiological of raw materials |
prerequisites of Hygiene and Good manufacturing practices |
Raw material history |
Hazard analysis control point |
Food assessment and structure |
Food processing |
PH |
Storage temperature |
Types of acid present |
Gas atmosphere |
Water activity (aw) |
Relative humidity |
Redox potential (Eh) |
Packaging |
Biological structure |
Retail practices |
Oxygen availability |
Customer practice |
Nutritional content and availability |
|
Antimicrobial constituent |
|
Natural or artificial microflora of the food |
|
Table 1: Intrinsic and Extrinsic properties determining the quality loss of the food
Tables at a glance