Shelf-life of food

Shelf-life of food

It is the manufacturer's responsibility to assign a shelf-life for each product that is produced. To do this, it is important to know which factors limit shelf life – they could be microbiological, chemical or sensory or a combination of all three.

  • Microbiological – growth of spoilage organisms or pathogens

  • Chemical – development of off-flavours, e.g. rancidity

  • Sensory – changes in flavour or appearance due to chemical, microbiological or physical changes – e.g. staling, moisture migration, structural breakdown

The nature of the deterioration will determine what type of analysis is appropriate. Contact us to discuss.

For further information or prices please contact us:

Shelf-life training courses

Explore our shelf-life related courses including; Setting shelf life: how to do it better and Designing microbiologically safe foods

View courses

Are you getting the most from your Membership?

Watch our membership FAQ videos and find out more about Member Service Account spending, Member Interest Groups, help and advice

Find out more

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

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

Contact an expert