The quality of food products must be ensured at each stage of their lifecycle: selection of raw materials, preparation, packaging, and time on shelves. All food products change over time. Shelf-life is the period during which food undergoes tolerable quality reductions that are acceptable to consumers. During this timeframe, health and hygiene, sensory, and nutritional characteristics are maintained at proper levels.
During its commercial life, it is important that food is available to consumers with the expected quality and characteristics. For this reason, the packaging indicates the expiration date, by which the product should not change, compromising its usability.
The most reliable method to conduct this study consists of placing the product in real-life conditions for a period longer than expected and testing the product at pre-set time intervals. The studied parameters, depending on the product, can be chemical, physical, microbiological, or sensory.
Importance of Shelf-life Studies
Shelf-life studies allow for the use of the term “best before (date)” on the packaging and to evaluate the PAO (Period After Opening) on some products, determining how long the product is still edible after the packaging is opened. It helps fine-tune the optimal storage, handling, and transport conditions and identify any problems or weaknesses.
Performing a shelf-life study also safeguards the reputation of the company. It assures the quality of the product while avoiding product recalls. The producers should plan this each time they develop or modify a product, a fabrication process, or packaging.
Conducting Shelf-life Studies with Mérieux NutriSciences
Before starting any shelf-life study, Mérieux NutriSciences assesses and designs the appropriate protocol for the product, collects and evaluates useful information (history of the product, the company, the performed analyses, etc.), and performs:
- Real-time food tests, such as microbiological quality checks, of the food product before starting the shelf-life study.
- An evaluation of all manufacturing and distribution processes.
- Inspections on raw materials.
- Searches for previous research projects to check if studies have already been carried out on the product or similar products, which can be used as a reference for the best operational procedure.
In addition, shelf-life studies include:
- Studies in “temperature abuse” conditions to check the product’s behavior when exposed to temperatures higher than recommended for optimal conservation. This simulation includes transportation, storage, and conditions at the point of sale or customer’s place before consumption.
- Simulations with predictive models as an addition to experimental studies. These are based on computer applications calculating the potential growth rate of microorganisms.
- Accelerated shelf-life during which food goes through special storage conditions (light, temperature, humidity, etc.). This accelerates the chemical reactions that would take longer in normal conditions to predict the real shelf-life.
- Challenge tests with various spoilage or pathogenic organisms such as yeasts or Listeria monocytogenes.
- Packaging interaction evaluation.
Additional Services
Other services related to shelf-life studies include:
- Specific tests for claim validation (e.g., vitamin content, lactobacillus presence).
- Evaluation of possible causes for food defects (e.g., microorganisms presence, smells, foreign bodies).
Shelf-life research is a dynamic process since additional data may be collected over time and products monitored throughout the supply chain. Mérieux NutriSciences assists customers with any additional tests required and in the event of alerts or complaints.
