恒溫恒濕培養箱在食品安全監測中的具體操作如下：

The specific operation of constant temperature and humidity incubator in food safety monitoring is as follows:

將所需要檢測的食品放在恒溫恒濕箱中（培養條件：溫度約37，濕度約75%），每月測試一次質量衛生的指標，通過三個月的試驗，如果該食品的各項指標都穩定，那么該產品的保質期可以定為三年。如果你的產品質量衛生指標不理想，則可以適當縮短檢測周期。

The food that needs to be tested is put in a constant temperature and humidity box (incubation condition: temperature is about 37, humidity is about 75%). The quality and hygiene indexes are tested once a month. After three months'test, if all the indexes of the food are stable, the shelf life of the product can be set as three years. If your product quality and hygiene indicators are not ideal, you can appropriately shorten the testing cycle.

相應產品的保質期可以推算在做飲料保質期實驗時，一般設置三個溫度，即將樣品分別存放于5度、25度、37度三個恒溫箱中，5度的樣品作為標準樣品或對照樣品，25度的樣品作為模擬貨架上的樣品，37度的樣品作為環境破壞性樣品。每隔5天對37度條件下的樣品進行品評，品評時與5度的樣品進行比較。

The shelf-life of the corresponding products can be calculated as three temperatures in the beverage shelf-life experiment. Samples are stored in three thermostats of 5, 25 and 37 degrees respectively. Samples of 5 degrees are used as standard or control samples, samples of 25 degrees are used as simulated shelves, and samples of 37 degrees are used as environmentally destructive samples. Samples at 37 degrees were evaluated every five days and compared with samples at 5 degrees.

當37度下的樣品出現與5度的樣品有較大差異或出現不能被接受的差異時，37度條件下的樣品停止實驗，那么在37度條件下樣品存放的時間乘以3得到的時間即為產品的大致保質期。25度條件下的樣品繼續進行實驗，當25度下的樣品也出現與5度條件下的樣品相比不能接受的差異時，25度條件下的實驗也停止，其保存的期限作為產品的實際保質期。

When there is a big difference or unacceptable difference between the sample at 37 degrees and the sample at 5 degrees, the sample at 37 degrees stops the experiment, then the storage time of the sample at 37 degrees multiplied by the time obtained at 3 degrees is the approximate shelf life of the product. Samples at 25 degrees continue to carry out experiments. When the samples at 25 degrees also show unacceptable differences compared with those at 5 degrees, the experiments at 25 degrees also stop, and the shelf life of the products is taken as the actual shelf life.

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