Microbiology Testing Lab – Accelerated Shelf-Life Studies
There are generally 2 types of shelf life studies performed at Great Plains Analytical Laboratory each type of shelf life study will include utilizing both our microbiology testing laboratory and our chemistry testing laboratory:
- Real-time study – The food sample is placed at suggested storage conditions and tested periodically until a pre-defined point of failure is reached. This type of study provides an actual calculated shelf life.
- Accelerated shelf life study – Is performed by increasing the storage parameters (time/temperature/humidity) of the incubator conditions. Increasing the temperature and/or humidity will provide data that can then be used to project an estimated shelf life.
Both methods have their place in the monitoring expected shelf life. We can help you determine which method is best for your product, in some cases parallel testing to compare the accelerated results vs. real time results may be beneficial to the manufacturer. The microbiology testing lab possesses the consultative expertise to assist our clients in developing shelf life studies specific to your needs and objectives.
Shelf life is commonly estimated using the results data generated from both real-time and accelerated shelf life testing. In real-time stability testing, a product is stored at recommended storage conditions and monitored until it fails product specifications. In accelerated stability testing, a product is stored at elevated stress conditions (e.g., high temperatures and/or humidity). Degradation at the recommended storage conditions can then be predicted using known relationships between the acceleration factor and the degradation rate.
To determine if a food product is acceptable for consumption, Great Plains Analytical Laboratory will examine such factors as microbial spoilage and chemical changes to the product during storage. To establish and validate the length of time a food product may be stored and still retain its quality – taste, texture, odor, and appearance the laboratory will measure various microbiological and chemical parameters over time.
Commonly measured parameters in Shelf Life Analyses
It is very important to realize that foods are extremely complex and active sample matrices. Within the final product, there may be physiological, biochemical, and bacteriological actions and reactions continually taking place. Any one of these can impact the product, with each working in consort that affect the shelf life. There are a number of food preservation methods that are used to extend the shelf life, including the addition of antioxidants, antimicrobials, and introducing novel packaging processes.
The microbiology testing lab at Great Plains Analytical Laboratory provides scientific expertise and analyses that consistently meets and exceeds the expectations of our clientele by delivering unsurpassed dedication to personalized customer service. Multiple test points are generally measured in equal time intervals depending on a food producer’s specific product and expectations.
With nearly two hundred years of combined experience and scientific expertise in the microbiology, milling, baking, cereal chemistry, and food science fields, our staff is the ultimate resource for practical answers to your shelf life testing questions. Contact us today to discuss your specific needs.
Great Plains Analytical Laboratory – Your Center for Scientific Expertise!
Great Plains Analytical Laboratory
Scientific Expertise in Food Safety and Quality Testing
