# Modernization Data Analysis and Visualization for Food Safety Research Outcomes
## 4 Type of Food Safety Experiments
### Shelf Life Studies  
Food preservation has been practiced for years. A lot has changed over the years, with the main objective being for the food to be safe for consumption and to make it last longer, maintaining high-quality traits. Different methods have been implemented for food preservation, such as fermentation, salting, drying, irradiation, freezing, and antimicrobial agents, and the type of packaging plays an important role depending on the type of food [92]. Methods do not have to be used alone; a combination of strategies has resulted favorably in food preservation, resulting in longer food shelf life. One of the main challenges when it comes to shelf life is the consumer's perception of the product, which is related to when the food is produced or processed and it is acceptable for consumption  
Figure 6: [PERSON]’s statistical microbial process control (Log CFU/mL) using an XmR chart at two different locations in a processing facility. The solid black line represents the mean of each location, and the black dashed lines represent the upper (UCL) and lower (LCL) control limits using \(\pm 3\) sequential deviations for each location. The colored interactive line represents the change in the actual value of sequential observations in each location. The points represent the actual value of sequential observations in each location. (\(n=50\) observations per location). to when the food is no longer acceptable from a quality and safety point of view [93]. For consumers, important factors that are considered before purchase, for example in meat products, are appearance, such as visible fat, and quality traits, such as flavor, tenderness, and juiciness [94]. This is one of the reasons research projects are conducted on meat color and shelf life to maintain food at a high level of quality for the longest time possible. Different methods can be used to extend shelf life which are very effective in inhibiting both microbial and spoilage microorganisms. Lately, the food industry has continued research on how to extend food shelf life by introducing novel strategies. Approximately 30-40 percent of the food supply is wasted in the United States per year [95]. This could be because food is no longer safe to consume if it is not stored properly or food is not at its highest quality, to the point is no longer acceptable to the consumer. Shelf life can be evaluated in different ways depending on which method or combined of methods has been used. [PERSON] et al. [96] conducted a study on pork loins treated with different antimicrobials to evaluate instrumental and visual color of both fat and muscle from a quality perspective and further analysis on indicator microorganisms. [PERSON] et al. [88] determined the effect on microbial loads after spray- or dry-chilling combined with hot water treatment for up to 135 days. [PERSON] et al. [97] evaluated internal meat temperature, case temperature, and the visual and instrumental color of pork chops, beef steaks, ground beef, and ground turkey displayed under LED and FLS separately to determine the effect of lightning in color. [PERSON] et al. [98] evaluated the physical and microbiological properties of broiler breasts of different colors to determine meat quality and shelf life. [PERSON] et al. [99] carried out a food-grade microbial culture on fresh meat to extend shelf life and additionally surveyed Australians for their perception of this novel approach. [PERSON] et al. [100] conducted a study to determine the effects of normal and modified atmosphere packaging by evaluating the physicochemical and microbiological properties of roast chicken meat. [PERSON] et al. [101] evaluated the effect of chemical treatments such as lactic acid, citric acid, trisodium phosphate, and acidified sodium chlorite on microbial loads and shelf life.