When you purchase some food products from the market, it has a label mentioning use before date and use by date. That label indicates the shelf life of your product; that is the time commodity may be stored or used without becoming unfit for use, consumption, or sale. Shelf life of products actually decides whether a commodity should no longer be on a pantry shelf (unfit for use), or just no longer on a supermarket shelf (unfit for sale, but not yet unfit for use). In short, shelf life of food product plays an important role in deciding its overall sale in the market.
What is shelf life testing?
- Shelf life testing is a series of tests to determine or verify the life of a food product.
- The testing can be a mixture of physical, organoleptic, chemical and/or microbiological analysis.
- The most direct way of determining shelf life is to conduct storage trials (i.e. store product over time and assess the changes).
- There is no single test that will determine shelf life, however the testing of a specific product should include food safety, food spoilage and food quality parameters.
What does Use by Date mean?
- A use by date signifies the end of the estimated period after which the intact package of food should not be consumed because of health and safety reasons, if stored in accordance with stated storage conditions.
- It is an offence to sell packaged food that is past its use by date.
- This form of date marking is related to food safety and usually applies to high risk foods such as cooked/ready to eat small goods.
 What is the difference between Use By Date and Best Before Date?
- A best before date signifies the end of a period during which the intact package of food if stored in accordance with any stated storage conditions, will remain fully marketable and will retain any specific qualities for which expressed or implied claims have been made.
- This form of date marking is related to food quality. Food may still be safe to eat after the best before date has expired but the food quality may have deteriorated.
- Examples of food items where a best before date is used include biscuits, confectionary and frozen vegetables.
Shelf life of any food product is measured by considering three factors:
- Chemical
- Microbiological
- Organoleptic
Chemical Change:
- Oxidation of fats and oils in a product results in rancidity or the development of off flavors and odours.
- Enzymic and non-enzymic browning leads to a product that no longer looks appealing.
- Vitamins that are sensitive to oxygen, light or temperature changes can deteriorate over time. If vitamin levels are added to food and label claims, their degradation will need to be considered as part of the shelf life evaluation.
- Foods can interact with packaging materials and both packaging materials and packaging seals can deteriorate over time.
- Moisture gain or loss can impact on a product’s quality. Therefore the choice of packaging is an important consideration (eg, baked foods or fresh breads)
- Water activity is an important consideration and is a critical factor in determining what microorganisms if any grow in packaged food.
- The incorporation of preservatives can be used to assist in extending product shelf life. Section 1.3.1 ‘Food Additives’ in the Food Standards Code sets out what additives are permitted and their maximum levels. Preservative levels need to be measured during shelf life to verify that the levels are within legal limits and that they are sufficient to assist in preserving the food product.
     Microbiological Change:
- Unless food is commercially sterile or has a water activity that does not permit microbial growth, the growth of microorganisms will be the key factor in determining product shelf life.
- Food spoilage microorganisms include yeast and mould, Pseudomonas, Lactic Acid bacteria andBroxchothrix thermosphacta.
- Useful indicator organisms include Enterobacteriaceae, Coliforms, coliand Standard Plate Count.
 Organoleptic Change:
 Organoleptic properties play a vital role in evaluating shelf life.
- Aspects to consider include how a product tastes, smells, looks, its texture, packaging appearance and suitability for purpose.
- Although this type of testing is useful, it is subjective – everyone can have an opinion and opinions can differ.
  How AES Laboratory can help you with shelf life testing of your food products?
Recognized, accredited and certified by NABL, FSSAI, APEDA etc. AES laboratories uses the latest shelf life testing methods and technologies, and are accredited to the international standard for quality management (ISO 17025). AES Labs also provides accelerated shelf life studies during which the food product is conditioned and stored at elevated temperature and/or humidity and the quality changes of the product are evaluated at a specific sampling rate
For More information how AES Lab can help you meet your testing need Click Here
