How long can apple pie last in the fridge?
By
Dr Anny Manrich (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “how long can apple pie last in the fridge” with an in-depth analysis of the shelf life of the apple pie, how to properly store it and what are the symptoms of eating spoiled apple pie.
How long can apple pie last in the fridge?
The shelf life of apple pie varies depending upon the degree of freshness of ingredients used in its formulation and the storage conditions in which it is kept.
Baked apple pie lasts for about 4-5 days when stored in the fridge at or below 40 degrees Fahrenheit in an air-tight container or plastic zipper bag (1,2,3).
On the other hand, unbaked apple pie lasts for about 2 days when stored properly in the fridge at or below 40 degrees Fahrenheit in an air-tight container or plastic zipper bag (1,2,3).
You should store your apple pie on one of the shelves of the refrigerator rather than the door as there is a lot of temperature fluctuation at the door of the fridge that can mess up the quality of the apple pie (3).
How long can apple pie last in the freezer?
Baked apple pie lasts for about 6-8 months when stored properly in the freezer wrapped in cling film or aluminum foil in a plastic freezer bag (2,4).
You can also store unbaked apple pie in the freezer to prolong its shelf life. Unbaked apple pie lasts for about 4 months when stored properly in the freezer (2,4).
All you have to do to prolong the shelf life is to wrap the apple pie in aluminum foil or cling film and afterward store it in the plastic freezer bag. Label the bag and store it in the freezer (5).
Thus keeping the apple pie in the freezer will increase its shelf life considerably owing to the cool temperature of the freezer that halts the bacterial growth on the apple pie (4,5).
What affects the shelf life of apple pie?
Several factors can affect the shelf life of apple pie. We separated some key considerations about it for you down below:
Ingredients of the apple pie
The quality and freshness of the ingredients used in the apple pie can impact its shelf life. Using fresh apples, high-quality spices, and other ingredients can contribute to a longer shelf life. Fresh apples have a better texture, taste, and nutrient content compared to older or overripe ones, they are less likely to spoil quickly, which can extend the overall shelf life of the product (6).
Moisture content
Excessive moisture in the apple pie can lead to a soggy crust and potentially promote microbial growth, shortening the pie’s shelf life. It’s essential to bake the pie thoroughly and ensure that the filling isn’t overly wet (7).
Storage conditions
To extend the shelf life of apple pie proper storage is crucial, so it is best to store the pie in a cool, dry place, away from direct sunlight and heat sources. Ideally, it should be covered or placed in an airtight container to prevent drying out or absorbing odors from the surroundings (4).
Preservatives
The use of preservatives can help prolong the shelf life of apple pie. Some common preservatives used in commercial pies include potassium sorbate, sodium benzoate, and citric acid. However, homemade pies typically do not contain these additives unless a specific recipe calls for them (8).
Microorganism growth
Over time, bacteria and molds can develop on the pie, leading to spoilage. The risk of microbial growth increases as the pie ages, especially if it is not stored properly or has been exposed to unhygienic conditions. Yeasts predominate on apple fruit, molds such as Penicillium and Aspergillus species may become a storage problem, and bacteria cause spoilage, off flavors, and loss of quality (9).
Cooking/ hygiene practices of preparing the dish
According to studies, the domestic environment is an important source of food-borne infections and improved hygiene behavior may reduce contamination and ensure shelf life. Practicing good hand hygiene, regular cleaning and sanitizing of food preparation surfaces, utensils, and equipment can prevent the accumulation and transfer of microorganisms (10).
How to properly store apple pie?
To properly store apple pie, in the case of homemade one, always let it cool before storing it in an air-tight container or plastic zipper bag. If you store hot applesauce in the plastic zipper bag or container moisture will build up inside it that provides a suitable environment for bacteria to grow (4,5).
It is recommended to store your apple pie at 40 °F or below. Bacterial growth takes place at a faster pace between the temperature of 40 and 140 °F, therefore it is always advised to store your steak at a lower temperature to preserve their freshness for a long time (2,4,5).
How to reheat apple pie?
When reheating your frozen apple pie, employ a culinary food thermometer to guarantee they attain a temperature of 165 °F. The humid heat generated during the reheating process will assist in eradicating harmful bacteria and will guarantee consistent cooking (11,14).
Refrigerator thawing
The recommended method for thawing an apple pie is in the refrigerator. Place the frozen pie in its packaging or airtight container on a baking sheet or plate and transfer it to the refrigerator. Allow it to thaw gradually in the refrigerator for approximately 24-48 hours.
Reheat in the oven
Begin by preheating the oven to 400 °F. Before placing the frozen apple pie on the middle level of the oven, cover it with aluminum foil.
After reheating, the fillings should start to sizzle. Determine whether the temperature inside the house is greater than or equal to 165 ° F using a kitchen thermometer. This could take up to an hour depending on the size and number of layers.
Reheat in the microwave
Cook the apple pie in a microwave-safe dish for a few minutes. To keep your meal from becoming sloppy, wrap it in microwave-safe plastic wrap.
Use the defrost option in the oven to thaw the frozen lasagna. Depending on the size of the item, 5 to 10 minutes may be required.
When the apple pie has thawed, preheat the oven to its maximum setting. Cook for 2 to 3 minutes for medium-sized portions.
How to tell if apple pie has gone bad?
There are a couple of indications that point out that your apple pie has gone bad. You should consider the appearance and taste of the apple pie to give a final verdict about whether or not it has gone bad.
Appearance
Visible mold growth on the surface of the pie, such as fuzzy spots or patches, indicates spoilage. Mold can range in color from white to green, blue, or black.
Aspergillus spp. and Penicillium spp. are molds that can also produce mycotoxins in an apple pie that have gone bad and if you consume or even inhale these mycotoxins, they can disturb your gut flora and can weaken your immune system. If you spot a mold or some organic growth on your apple pie, then the best thing you can do in this scenario is to get rid of the whole apple (9,12,13).
Taste
If you notice some off-flavors such as sour, bitter or acidic while taking a small bite of the apple pie then it is an indication that the apple pie is long past its prime time. If the taste of the apple pie is significantly different from what is expected it means the pie has spoiled (5,12,13).
Off odors
If the apple pie emits an unpleasant, sour, acidic or moldy odor, it could be a sign of spoilage. Mold or bacterial growth can cause the pie to develop an off odor, if it is noticeably unpleasant or different from the typical aroma of a fresh apple pie, it’s best to exercise caution and discard the pie to avoid any potential health risks (9,12,13).
What are the symptoms of eating spoiled apple pie?
Consuming spoiled apple pie can lead to illness if it harbors harmful microorganisms, and the impact can vary among individuals. The symptoms of foodborne illness can range from mild to severe, depending on the type of microorganisms present on the apple pie you consumed (9).
Frequent symptoms of food issues due to a food poisoning listed by The Food Drug Administration are (14):
- Nausea
- Stomach discomfort
- Diarrhea
- Vomiting
- Fever
Since spoiled food has the presence of pathogenic microorganisms that can cause you foodborne illness such as B. cereus, Aspergillus and Penicillium species; and bacteria Salmonella and Listeria. Be careful, since bacterial contamination very often does not look bad even though severely infected and it may appear quite normal, it is more dangerous to note (9,17).
So, always use your best judgment and discard any spoiled food that shows signs of contamination, such as an off odor, strange texture, or mold growth (9,14).
Conclusion
In this brief guide, we answered the question “how long can apple pie last in the fridge” with an in-depth analysis of the shelf life of the apple pie, how to store it and what are the symptoms of eating spoiled apple pie.
References
1. Coorey, R. et al. Products as affected by food containers. Compr. Rev. Food Sci. 2018, 17, 827-840.
2. Keep Food Safe! Food Safety Basics. USDA, 2016.
3. Charpe, A.M. et al. Effect of temperature on microbial growth in food during storage. Multilogic in Science, 2019, 8.
4. Kumar, A. Food Preservation: Traditional and Modern Techniques. Acta Scientific Nutritional Health. 2019, 3, 45-49.
5. Food safety at home. Paediatr. Child Health. 2008,13(9): 783–784.
6. Solomon, O., Braide, W. Microbiological Safety Assessment of Apple Fruits (Malus domestica Borkh) Sold in Owerri Imo State Nigeria. Advance Journal of Food Science and Technology, 2012, 4(2).
7. Cauvain, S.P., Young. L.S. Moisture Migration and Its Control in Composite Products. In book: Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition, 2009.
8. Neelam, M., Mishra, S. Effects of food additives and preservatives and shelf life of the processed foods. Asian Journal of Science and Technology, 2018, 9, pp.8910-8912.
9. Bintsis, T. Foodborne pathogens. AIMS Microbiol. 2017, 3(3): 529–563.
10. Ehuwa O. et al. Salmonella, Food Safety and Food Handling Practices. Foods. 2021;10(5):907.
11. The Big Thaw – Safe Defrosting Methods, USDA, 2013.
12. What are the signs of food spoilage?. USDA, 2023.
13. Doyle, M.E. Microbial Food Spoilage – Losses and Control Strategies A Brief Review of the Literature. Food Research Institute, University of Wisconsin–Madison, 2007.
14. Leftovers and Food Safety. USDA, 2020.
15. What are Mycotoxins?. USDA, 2018.
16. What You Need to Know about Foodborne Illnesses. FDA, 2022.
17. Shukla, S., Mishra, S. An Analysis of Microbial Spoilage in Household Food Items and Suggestion to Retard Spoilage. Inter. Journal of Advances in Eng. and Manag. 2020, 2, 466-475.
