I received the lab results and the coliform count was 103 CFU/g and the eColi <3 MPN/g ... The raw fresh salmon (farmed) was sent out for a shelf life validation (7 days) and the tests were conducted on the 8th day. No Listeria or Salmonella were detected, and the S. Aureus came under <10 CFU/g.
I am not sure if I can validate the shelf life ( the organoleptic test came normal). Any insight would be very much appreciated.
This is a deceptively simple question. A meaningful direct answer probably requires more info. regarding yr product.
A possible self-approach to shelf-life depends on, for example –
(1) Determining whether a shelf-life declaration is actually (legally) needed.
(2) Making a decision as to whether it needs to be based on safety or spoilage.
(3) Deciding on which parameters to base the decision of (2) on. This may also relate, for example, to yr intended storage / usage / customer.
(4) Selecting a method/appropriate conditions of testing for shelf-life, eg accelerated testing.
(5) Doing the tests/measurements/decisions as to cut-off.
Alternatively, the work may have already been done elsewhere for yr product / usage and you can simply use the available (assumed validated) results.
The legal requirements are likely to vary geographically.
There are a number of forum threads on this subject with attachments detailing methods/validations if you search a little. However there are unfortunately very few examples of actual validation studies here.
The attachment below focuses on general methods for safety validation from an EC perspective and is quite comprehensive in scope. It includes (Pg 5) a microbiological decision tree for step (2) above (see Pg5). In the EC there are further (L.mono) trees available, eg for chilled foods, as a continuation of Pg5 but i daresay the US has a different system.
GN 18 Rev 1 FINAL.pdf 399.48KB
I am not aware of a direct US equivalent publication to above but other people here may know; the basic (legal?) US approach may also differ.
Rgds / Charles.C