The cooling profile of hot-cooked mussels stored in domestic insulated coolers amongst food vendors in Prince Edward Island, Canada.

It is common during outdoor events on Prince Edward Island, Canada for vendors to store hot-cooked mussels in domestic coolers. Provincial legislation states that hot product should be maintained at a minimum of 60 °C. A study was conducted to ascertain how long mussels could be stored before the temperature decreased to less than 60 °C.

Variation in the microbiological quality of commercially produced vacuum-packed cooked sliced meat between production and the end of shelf-life.

A study of the microbiological quality of cooked, sliced vacuum-packed meat was undertaken. Three hundred and eighty-one samples were taken (127 sets of three samples) from 55 commercial premises that produced packets of sliced, cooked, vacuum-packed meat for retail sale. The set of three samples consisted of one from the unsliced, cooked meat, one from the sliced product immediately after slicing, and one sliced packet for end of shelf-life testing.