Shelf-life is the period in which a food remains safe to consume and/or retains its quality in reasonable foreseeable distribution, storage and usage conditions. The shelf-life of a product starts the moment it is produced and/or packaged and can depend on numerous factors and handling conditions.
This kind of study allows for obtaining and documenting of any evidence that proves that the shelf-life of a food is precise and that the food will remain safe and/or will retain its quality until the end of said shelf-life.
Though the general responsibility for food safety falls on the food trade operators, there is not a generic method to estimate and establish the shelf-life of foods. Based on our experience, at CNTA we propose a food shelf-life estimation methodology based on studies under standard or accelerated conditions, whenever possible.
|1||Identifying deterioration processes/reasons for the specific expiry of the product in question|
|2||Microbiological validation. Durability studies. Microbiological challenge studies (“Challenge tests”)|
|3||Product quality assessment|
At CNTA we approach shelf-life studies in 3 steps. Depending on needs and objectives, they are addressed collectively or just those necessary.
CNTA has broad experience and knowledge in sensorial objectification. To carry this out we have:
Researchers and technicians specialising in: food science and technology, chemistry, biology, agronomic engineering and nutrition.