Shelf Life Testing

The timeframe during which your product maintains its sensory, functional, physical, and microbiological properties under recommended storage conditions. Every food product has a unique shelf life that depends on its specific storage conditions. Understanding this period is crucial for maintaining product quality and safety throughout its market lifecycle. 

Shelf-life studies are essential for customer satisfaction and brand protection. They provide critical data about how storage conditions affect your product quality over time and deliver valuable insights to R&D teams for formulation improvement. While dates aren't required by US federal law (except for infant formula), many states adopt the FDA Food Code guidelines for retailers. These guidelines affect both federally inspected facility products and in-store produced items. Additionally, many international markets, including the UK, Europe, Australia, and New Zealand, have specific governmental requirements for shelf-life validation. 

A comprehensive shelf-life study reveals the exact point at which your product no longer meets acceptability standards under specific storage temperatures. Beyond basic timeframes, it demonstrates whether your product meets or exceeds your company's standards and customer expectations for high-quality products. You'll receive detailed information about physical, chemical, and microbiological changes over time – all factors that can affect your product's sensory quality and market success. 

Most shelf-life studies focus on spoilage indicators rather than absolute safety measurements. Your products typically show signs of spoilage before they become unsafe from pathogen growth. This happens because spoilage bacteria, yeasts, and molds compete with pathogens for nutrients, naturally reducing the likelihood of pathogen growth and potential toxin formation. While spoilage can impact sales and brand reputation, your product's safety primarily relies on robust Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Points (HACCP) plans, and Food Safety Plans that address potential pathogen contamination. 

Schedule shelf-life studies during key product development and modification phases: 

•  New product development 
• Product reformulation 

• Process changes 

• Shelf life extensions 

• Validation of current shelf life claims 

Each scenario requires specific testing approaches to validate stability and quality maintenance. 

This depends on the product and storage conditions – a knowledgeable food microbiologist can help you determine the most appropriate tests. Typically, shelf-life studies test for spoilage organisms: 

• Aerobic Plate Count (APC) – A general indicator of overall processing and product quality. 

• Total Coliform Count/E. coli – An indicator of proper processing and product handling after processing (e.g., using cleaned and sanitized equipment, gloved hands, immediate refrigeration/freezing storage, etc.). 

• Yeast and Molds – Spoilage indicators of many perishable foods (e.g., fruits and vegetables, processed meats and cheeses, breads, etc.). 

• Psychrotrophic Plate Count – Psychrotrophic bacteria only grow at refrigerated temperatures and lead to product spoilage. 

• pH – A measurement of how acidic a product is, which influences food safety and quality. The growth of foodborne pathogens can be prevented when acidity levels are sufficient. 

• Water Activity (aw) – Determines how much free available water is present in food for microbial growth. Low-water activity foods include crackers, cookies, and spices while high-water activity foods include milk, fresh fruits and vegetables. 

Optimize your product's shelf life through multiple strategies:  

• Select high-quality raw ingredients 

• Use processed ingredients for enhanced safety (e.g., pasteurized eggs instead of raw) 

• Implement acidification to achieve pH below 4.6 

• Reduce water activity (aw) below 0.85 through salt, sugar, or drying 

• Add appropriate preservatives for mold control 

• Maintain proper refrigeration for perishable items 

• Apply preservation methods like pasteurization, cooking, drying, high pressure pasteurization (HPP), or thermal processing in hermetically sealed containers 

"Sell by" dates typically apply to microbiologically sensitive products formulated without preservatives. These products usually have neutral pH and high water activity, making them susceptible to pathogen and spoilage bacteria growth. Examples include dairy products and ready-to-eat prepared deli items. "Best by" dates indicate quality timeframes for products formulated with safety measures in place. These products aren't considered microbiologically sensitive, and while quality may decline after the date, safety isn't immediately compromised. Examples include spices, breads, and hard cheeses. Always verify specific labeling requirements with local and state regulations.