Shelf-life validation

The validation of shelf life is a set of physical-chemical, microbiological, and sensory tests aimed at determining the exact date until which the product remains of satisfactory quality and safe for consumers throughout its shelf life.

Manufacturers must ensure the presence and accuracy of product information.
A wide range of factors can affect the safety and quality of the product, such as the properties of the raw materials, moisture content, and acidity, as well as external factors like storage, transportation, and packaging materials.

Since each product is unique, our experts will establish a protocol and assess which analyses are necessary to ensure that the determination of shelf life is correct. Some of the tests and key factors in shelf life validation that our experts can perform include:

• Foodborne microorganisms such as Listeria, Salmonella, Campylobacter, E.coli, Yeasts and Moulds, Staphylococcus Aureus, Bacillus Cereus..

• Moisture content

• Acidity

• pH

• Water activity

• Rancidness (oxidation of oils and fats)

• Organoleptic properties

By using modern chambers to test product stability, our validation protocols ensure that products are stored at specific temperatures and humidity levels throughout the test. At certain intervals, products are analysed to monitor possible deterioration in quality and/or safety. Studies continue until, on the basis of agreed criteria, it is established that the product is no longer acceptable.

Accurate and reliable shelf-life testing will reduce the risk of a product recall, and identifying the cause of the reduced shelf-life will help you improve your products, processes and ultimately your profitability.