Regulations on Good Hygiene Practice for Food Article 19
For vacuum-packaged ready-to-eat foods manufactured by the food manufacturing industry that are stored under refrigeration, the shelf life shall not exceed ten days unless one of the following conditions is met:1.Addition of nitrites or nitrates.2.Water activity is below 0.94.3.Final pH value of the product less than 4.6.4.Smoked or fermented products with a salt concentration greater than 3.5%5.Other conditions that inhibit the growth of Clostridium botulinum.
中文原文 食品良好衛生規範準則第19條
食品製造業者製造之真空包裝即食食品以冷藏保存者，除具下列條件之一者外，其保存期間不得超過十日：
一、添加亞硝酸鹽或硝酸鹽。
二、水活性零點九四以下。
三、產品平衡pH值小於四點六。
四、鹽濃度大於百分之三點五之煙燻或發酵產品。
五、其他具有得抑制肉毒桿菌之條件。
一、添加亞硝酸鹽或硝酸鹽。
二、水活性零點九四以下。
三、產品平衡pH值小於四點六。
四、鹽濃度大於百分之三點五之煙燻或發酵產品。
五、其他具有得抑制肉毒桿菌之條件。