Abstract:
As part of protecting consumers and the risk assessment of public health, we have
set ourselves in order to monitor the microbiological quality and evolution of the
microform in health impact, the time of harvest juice that arrival in the consumer.
Organoleptic quality that determines the state of freshness and degree of alteration
of the product is intended to keep the food in and saves
However, the decrease in the degree of weathering and extend the shelf life due to
the effect of sodium sulphite (E221) reducing microbial spoilage and enzyme in the
shrimp.
