To increase the percentages of product under microbiological quality inspection and to shorten the time it takes to obtain the results.
The microbiological quality of food has a direct impact on its safety, shelf life and consumer acceptance. The usual analytical methods for such assessments have a number of limitations because they rely on limited sample controls and are labour-intensive and time-consuming. In positive release systems, the produced batches are stopped until the result is obtained, which leads to additional costs and a significant decrease in the shelf life of perishable products.
