Microbiological shelf-life

Microbiological shelf-life

Shelf life is defined as the time after production during which a product remains acceptable for consumption. The product must remain safe and retain acceptable sensory, microbiological and chemical characteristics.

Any product that can support the growth of pathogenic microorganisms must be assigned a 'use-by' date, after which the product must not be sold, and should not be consumed. The manufacturer is responsible for setting this date - and so must be aware of all the factors that could affect microorganism growth; knowledge may be limited when developing new products.

Help is on hand at Campden BRI with advice on how product formulation (including acidity, reducing salt or sugar levels, and the use of 'natural' preservatives to replace traditional chemicals) can affect shelf-life, and how different organisms react in different ways; we can also advise on laboratory shelf-life testing as well as the use of predictive models and challenge test protocols.

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Microbiology training courses

Explore our microbiology related courses including; Understanding microbiology for non microbiologists and Setting shelf life: how to do it better

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Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207