Microbiological shelf life testing – new approaches
Establishing an accurate shelf life is key to a product’s success. The shelf life should be sufficient to allow the product to be economically viable and minimise waste whilst maintaining key sensory, chemical and microbiological characteristics. It is therefore vital that the correct procedure is used when assessing shelf life.
This project aims to reconsider the methods and procedures used to define microbiological shelf life (through setting up working groups comprising of members from producers, retailers and, potentially, government bodies), conduct practical studies to define the best practice approaches and recommendations, and then to update Campden BRI’s guideline no.46 on the evaluation of product shelf life for chilled foods.