Shelf-life & Challenge Studies
Shelf life studies provide solid guide for how long the food can be kept before deterioration under specified storage conditions. It is required by Canadian food labeling regulation. With our strong team of microbiologists and state-of-the-art microbiological testing facilities as well as environmental chambers, A&L can efficiently work with you to provide precise shelf life of your products.
Microbiological challenge testing has been and continues to be a useful tool for determining the ability of a food to support the growth of spoilage organisms or pathogens. Microbiological challenge tests also play an important role in the validation of processes that are intended to deliver some degree of lethality against a target organism or group of target organisms. Quite often, with this latter purpose, there is an associated performance standard that the process must deliver (for example, a 5 log reduction of Escherichia coli O157:H7 for fermented meats). A&L highly trained staff have the expertise to perform a thorough execution of challenge studies at the proper conditions.