SHELF-LIFE STUDY

Shelf-life testing can be defined as a group of microbiological, chemical and sensory tests

performed on food products that determine at what point in time is the product no longer safe to

consume and when the product losses its peak quality markers. Further to the above, the Shelf

life is a guide for the consumer of the period that food can be kept before it starts to deteriorate,

provided any stated storage conditions have been followed.

The stated storage conditions are particularly important in the shelf-life of the product and can either

be refrigerated, frozen or ambient depending on the product.

Storage Conditions are as follows:

1. Ambient

Shelf-stable food (ambient food) are products that can be safely stored at room

temperature in a sealed container. The typical shelf-life of this condition range from 5

days to 3 months depending on the product.

2. Refrigerated or Chilled

The typical shelf-life of refrigerated products range from 3 to 14 days depending on the

product. Samples are stored in the chiller at a temperature of 0°C to 4°C and tested for

stability using the 3 key areas of testing, which include regular testing for spoilage

organisms as well as pathogen screening.

3. Frozen

The typical shelf-life of frozen products range from 1 to 6 months, and in some cases up

to 1 year depending on the product. Samples are stored in the fridge at a temperature

of -18°C to -25°C. Such shelf-life tests are lengthy because of the viable duration of the

product. Frozen foods do eventually deteriorate during storage and are mostly quality

related.
SHELF-LIFE STUDY TESTING PARAMETERS

Organoleptic Parameters or Sensory Evaluation

Designed to validate the length of time that a product will remain the same “acceptable quality”

level or have “no change in desired sensory characteristics” over that entire life of a product.

Sensory Parameters of the specific products is needed to establish before starting the shelf-

life study. The purpose of this is to become the basis of sensory panelists during the sensory

evaluation.

Sensory Parameters includes:

1. Appearance

2. Color

3. Aroma

4. Flavor

5. Texture

Different kinds of Sensory Evaluation Methods

1. Descriptive Test

2. Paired Comparison Test

3. Acceptance Test

4. Hedonic Rating

*Sensory Evaluation Scoresheet is needed in conducting sensory evaluation. The

scoresheet was based on Sensory Parameters.

Physico-Chemical Testing

These tests help determine the ‘freshness” of the product including moisture content (at what

point does the product dry out), acidity levels, pH and so on.

1. Moisture Content

Moisture content influences shelf life because increased water in a product raises

its susceptibility to microbes, which can rot and damage the food. Accurate

moisture content determination therefore plays a key role in ensuring quality of product.

This is because water is a requirement for growth and metabolism and supports many

chemical reactions that occur in food products. Therefore, the minimization of

moisture content will reduce the growth of bacteria and will ensure the longer

preservation of food.

2. pH Value

pH determines the time and temperature to which we must submit a food product to

effectively eliminate the microbiological and enzymatic activity, ensuring the stability of

the final food product.

Microorganisms, including yeasts, molds, and bacteria, are sensitive to a food's

pH. Very low or very high pH values will prevent microbial growth.

Lowering the pH of your preserved product means increasing its acidity and,

therefore, improving its shelf life and allowing a gentler and less aggressive heat

treatment to be applied. Remember that most pathogenic microorganisms do not

grow in acidic pH foods, although there are a few that can do.
 Microbiological Testing

The most critically important is the determination of the microbiological safety of the

product. In other words, are there any ‘germs’ in the product that can cause food

poisoning. In addition, testing for food spoilage ‘germs’ is integral to the shelf-life tests

which tell us at what point does the product exceed the limit of allowable ‘germs’ to the

point that it is no longer safe to consume.

The food spoilage component includes tests such as:

1. Standard plate count

2. Yeast and moulds
3. Lactobacillus
4. Anaerobic Plate Count
5. Coliforms
6. E.coli

*Reference microbiological testing parameters is

FDA Circular No.2022-012 || Guidelines on the Microbiological Requirements
and Assessment of Certain Prepackaged Processed Food Products

Organoleptic, physico-chemical and microbiological testing of shelf-life samples is based on

established frequency of testing (shelf-life calendar).

Submitted shelf-life samples must be labelled. The label includes the following:

1. Product Name
2. Production Date
3. Submission date
4. Target Shelf-life
* Trials can continue beyond the targeted shelf-life unless the product fails earlier.

Packaging for shelf-life samples must be the same as the packaging will be using on launching
the product in the market.

Shelf-life samples must be packed individually.