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Insights on challenge studies for shelf life testing?


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#1 JtpatT

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Posted 31 March 2015 - 04:24 PM

I was wondering whether challenge studies are common while establishing shelf life for products?



#2 Charles.C

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Posted 01 April 2015 - 01:46 AM

I was wondering whether challenge studies are common while establishing shelf life for products?

 

Perhaps you could you clarify whether you are referring to the manufacturer in person/ some particular product / process. ?

Or was this a question addressed to the general Food Manufacturing industry ?

 

Regardless, I guess the answer depends on the specific situation, eg  product/process,  Regulatory requirements, available, competent, technical facilities. The last-named aspect probably rules out many small manufacturing units doing it themself.

 

 

From a manufacturing POV, any challenge-based conclusions are typically required to be carried out in a validatable fashion, often by an officially approved facility.

 

For example, for some products, eg canned foods,  the appropriate process conditions to ensure a microbiologically safe, ambient stable product demand preliminary "challenge" studies. The latter are typically carried out by  recognized authorities whose specified operational settings are then used to control the safety of routine manufacturing processes.

http://www.fda.gov/F...s/ucm094154.htm

 

In some cases, eg some RTE chilled goods, where a pathogen such as L.mono can still grow at the specified storage temperature, the maximum labeled shelf life may be regulated via micro. limits based on officially established growth data.

 

In other cases, where organoleptic characteristics are the controlling storage criteria, the answer will logically be No.

 

A general (though slightly ageing) article here -

 

http://www.foodsafet...llenge-testing/


Kind Regards,

 

Charles.C


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#3 JtpatT

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Posted 01 April 2015 - 02:03 PM

Yes, the question was addressed to the general Food Manufacturing industry, though my intention was to know, how often these studies are used while establishing shelf life for new products.






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