How shelf life is determined

To determine a food’s shelf life — i.e., to set either an expiry date or a minimum durability date (best-before) — multiple factors must be considered. Each food has different characteristics that make it more or less stable. For example, more robust foods can be stored at ambient temperature for long periods, whereas less stable foods are usually refrigerated and may have an expiry of 48–72 hours.

Food businesses typically consider the following:

• Product composition
• Chemical and physico-chemical characteristics (e.g., pH and water activity, aW)
• Processing operations used
• Microbiological parameters

Challenge Test: from method to expiry/best-before

After evaluating these aspects, a Challenge Test is performed to quantify shelf life. The product is stored under conditions that simulate normal distribution and storage (or, in some cases, conditions that favor the growth of specific microorganisms) and is monitored over time. When microbial growth exceeds legal limits or the company’s own criteria, we learn after how long the food is no longer suitable for consumption, allowing us to set an expiry date or a minimum durability date that protects consumers.

Contact us to assess your products and find out how long they last!

Carmine F. Milone
Food technologist