Reference no: EM133530277
Case Study: A food recall warning posted on the Government of Canada's "Recalls and safety alerts website" on March 30, 2023 reported a recall of a specific brand of seasoned hot pepper sauce for the potential presence of dangerous bacteria. Information about the recalled product includes:
- Product: seasoned hot pepper sauce
- Container size and type: 148 ml bottles [the only size and package listed on the company website]
- Lot codes: All units sold up to and including March 30, 2023 [this means every batch of the product that the company has ever made]
- Ingredients: Scotch bonnet peppers, Water, Garlic, Ginger, Canola oil, Seasoning
- Instructions: Shake well/Refrigerate after opening
a) Name one extrinsic factor that could keep the product safe without using a heat preservation method. How would consumers know what to do to manage this extrinsic factor?
b) Name one intrinsic factor of the product that could be altered that would reduce the risk of the organism becoming a problem.
c) List one type of ingredient that a product developer could add to change an intrinsic factor to make the product shelf stable. Explain your answer.
d) List one general type of additive a product developer could use to reduce the food safety risk in the product for the Canadian market.