Food Quality

Shelf life defined as?

Period of time during which the food product will a) remain safe b) be certain to retain desired sensory, chemical, physical and microbiological charactersitics an c) comply with label decloratio of nutritional data nder recomended condi (IFST, 1993)

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Importance of determination of shelf life?

Food safety, commercial consideration, retailer supplier listing policy, consumer percpetion of the brand and product

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When should shelf life be determined

NPD / new forumation / new processes

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Initial shelf life stage

Desk

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Preliminary shelf life determination

NPD kitchen

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Confirmed shelf life determination

Pilot Plant

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Routine shelf life

Product testing in retail enviroment

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Shelf life of a product is a ...

characterisitc of the particular food, how it was processed and its packaging

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Intrinisic factors

ph, water, product formulation, product make up, oxygen, raw materials

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Extrinsic factors

Processing, packaging, good hygiene, storage and interaction between intriniic and extrinsic factors. Also, consumer handling and commercial considerations

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Cusees of food spoilage

chemical and biological, physical, spoilage by microrganisms, macor-organisms and product damage

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Direct approach

Actually storing the products in a controlled enviroment and minitoring the products for quality shelf life

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Indirect approach

Are used to estimate and predict the shelf life of perishable foods, involves using mathmatically modelling to validate food models

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Steps in shelf life in direct

Before the product goes on to the market, determine what types of microorganisms and spoilage or become unsafe, decide what tests, plan the shelf life, and determine the shelf life and continue to monitor once the product is on the market

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Indirect approaches

CIMSCEE, preservation index, resistance / capacity method, predictive food microbiology,

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CIMSEE

he Comite´ des Industries des Mayonnaises et Sauces Condimentaires de la Communaute´ Économique Européenne (CIMSCEE) has provided guidance on a safety value, Σs, for a microbiologically safe product preserved using acetic acid (Anonymous, 1993).

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Food Quality

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