ABSTRACT
The aim of this study was to suggest combinations of heat-treatment and shelf-life which maximize product quality without compromising public health safety. To do so, an exposure assessment model incorporating the key elements of REPFEDs in term of process, formulation and supply-chain distributions, i.e. mild heat treatment (< 90◦C for 10′), mild acidic pH values (5.5 to 6.5), high water activity values (>0.97), and chilled storage temperature (realistic values coming from supply-chain surveys), has been
developed. Particular attention was paid to the heattreatment impact as this factor is one on which the food operator can rely on when setting the food safety control measures.
