SHELF LIFE STUDIES
Shelf life studies are designed and conducted based on our knowledge of common spoilage microorganisms in a given product type.
Product stability over the shelf life of a food product is an economic issue. “Food spoilage” and “food safety” often involve two very different and separate classifications of microorganisms. The potential economic loss of food products spoiled by non-hazardous microorganisms is of great concern to food processors. Additionally, there is the negative impact that spoiled products have on relationships with customers and consumers. By knowing the useful shelf life of their products, our clients are able to provide their customers with products that are safe and wholesome through distribution, sale and in-home storage.
We conduct studies for our clients that provide them with information on the stability of their products over time under ideal and abusive storage conditions, the potential for spoilage, strategies for extension of shelf life and troubleshooting spoilage issues.
- New and Reformulated Products – Studies to determine useful shelf-life
- Extending Shelf Life – Studies to determine the effect of antimicrobial food additives on shelf life. Review of sanitation and hygiene practices including onsite consulting [add hyperlinks to other pages].
- Spoilage Issues – Assistance at the plant level by inspecting the operating conditions of the facility and making recommendations for process improvements. Catching potential GMP or spoilage issues at the production level will help promote shelf stability in products and may extend the shelf life of a product!
Deibel Laboratories 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 shelf life studies.
Shelf life studies are designed and conducted based on our knowledge of common spoilage microorganisms for a given product type (e.g., milk and milk-based products, cooked and raw meats, vegetables and other fresh produce, nuts, oils, and other product types). Uninoculated products are held at ambient, refrigerated or elevated temperatures under humidity-controlled conditions. Example of studies include minimally processes fruits and vegetables and juices, dairy products (yogurts, cheese), baked goods (cookies, cakes, muffins).