Preservative Efficacy Studies

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Parent Category: ROOT

Preservative Efficacy Studies

Deibel labs help our clients produce safe, wholesome products that will survive the desired shelf life of the product. This includes testing for the efficacy of preservative system, over the desired shelf life of a product. These types of studies can take on many different forms:

  • Minimum Inhibitory Concentrations (MIC) and Maximum Bacterial Counts (MBC)
  • Preservative Inoculation Challenge studies, verifying the preservative’s stability when compared to high background bacterial levels. These studies can be performed using selected various traceable strains, current bacteria found in raw materials processed at the plant, strains from past spoilage incidents, or using cultures obtained from the plants current processing environment.
  • Typical Preservative shelf life studies [hyperlink to Spoilage page]

Food preservative systems have been used for literally thousands of years as a means of keeping foods safe from bacterial pathogens and available for consumption in the absence of refrigeration.

Common preservative systems including Sodium Chloride and brine solutions, low level acids such as vinegar and other pickling solutions, and addition of growth inhibitors such as many common salts (Sorbates, Benzoates and Propionates), or Lactate/Diacetate for Listeria control.