CHALLENGE STUDIES

The food industry routinely uses challenge studies to identify food safety hazards due to pathogen outgrowth. The data from these studies allows manufacturers to determine whether their products are suitably formulated or packaged to prevent a pathogen hazard or will require time/temperature or other controls for safety. We conduct Challenge and Inoculated Pack studies using pathogen and spoilage organisms from our extensive culture collection.

Food manufacturers require challenge study data to support risk assessments and shelf-life determinations. The data used for decision making must come from a well-designed study.  The study must be appropriate for the food and pathogen of concern. Deibel Labs recognizes that study design is key to obtaining credible data and we follow the guidelines set forth by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF, 2010) for challenge studies. The following are examples of challenge studies we have conducted.

• USDA regulated products
  • Dry fermented sausage and whole muscle meat challenge studies
  • Clostridium botulinum challenge studies (USDA-AMS luncheon meats for school lunch programs)
  • USDA-FSIS Alternative 1, 2, or 3 category qualification studies
• Other food products
  • Vacuum packaged tortillas and Salmonella spp.
  • Yogurt based beverages and spore formers
  • Studies conducted to assess potential pathogen hazards due to a change in processing or formulation

Other types of client specific studies performed by Deibel Laboratories in our COE applied research facilities include antimicrobic efficacy studies. Examples include the following.

• Antimicrobic efficacy studies for use in practical applications
  • Raw produce (peracetic acid rinses, chlorine rinses)
  • Raw nuts
  • Luncheon Meats (acetic acid aerosols)
• Minimum Inhibitory Concentration (MIC) studies for antimicrobic food additives

             For more information, please contact Sales at Sales@deibellabs.com.