Challenge testing

A challenge test is the deliberate addition of specific microorganisms to monitor their growth in a product.

Transcript

A challenge test is the deliberate addition of specific microorganisms to monitor their growth in a product.


In this challenge test, a known number of microorganisms are injected into a sealed modified atmosphere pack.


Self–sealing foam pads are used to maintain the atmosphere, and packs are kept under conditions that mimic the intended storage.


The contents of the pack are diluted in a suitable diluent, and samples are blended in a stomacher.


A dilution series is created from the sample, and thoroughly mixed.


1 ml of each dilution is places in a Petri dish, to which is added agar.


Plates are incubated at an appropriate temperature for the organisms under investigation.


The number of colonies is then counted.

More on Shelf life

Man taking opened milk bottle out of home fridge

Open shelf-life: Why validation matters for food and drink products

Open shelf-life can differ significantly from unopened shelf-life. Learn what affects product safety and quality after opening, and how testing can help vali...


Tubular aseptic UHT Pasteurizer kit in factory

Validating aseptic systems: The key to reliable shelf-life performance

Robust validation of aseptic processing / filling systems is essential to demonstrate they are capable of consistently delivering commercially sterile finish...


Food scientist snapping biscuit in half

How to design an effective quality shelf-life study for a food or drink product

A robust quality shelf-life study starts with likely failure modes, representative storage and clear acceptance criteria. Learn how to select meaningful sens...


Microbiologist looking at agar plate with microscope in background

Safe shelf-life: Understanding and testing microbiological shelf-life of food and drink products

The factors that influence microbiological shelf-life, how to measure it, and assigning safe shelf-life with confidence.


Woman reading dairy product label. Product pulled from supermarket fridge

Shelf-life misconceptions: Five myths food manufacturers should stop believing

Five common shelf-life myths busted – what the science says and what food manufacturers need to know.


Orange juice on a production line in food and drink factory

HPP kill steps for food and drink: Benefits, shelf-life opportunities and robust process validation

High pressure processing has a range of benefits (including extending shelf-life) but needs to be robustly validated when used as a microbial inactivation pr...



Contact us