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.

Contact Us

If you would like further information about microbiological shelf life of foods please email us at info@campden.co.uk or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.