Shelf-Life Validation
During storage, food products undergo changes that affect their quality and may compromise the functional value of the products, consumer acceptance, and sometimes even human health. Both fresh, unprocessed products and products that have undergone preservation have a defined shelf life, i.e., the date until which, when stored under specific conditions, the physico-chemical and microbiological quality parameters do not exceed prescribed limits, the nutritional value is maintained, and sensory changes do not affect the acceptability of the product. Correct determination of the shelf life is of great economic importance for food business operators, as it significantly reduces the risk of product withdrawals from the market and complaints, thereby strengthening brand reputation.
General food safety requirements defined in Regulation (EC) No. 178/2002 prohibit the placing of food on the market if it is unsafe, harmful to health, or unfit for consumption. Shelf-life validation enables the assessment of the direction and extent of changes occurring in a product over time and their impact on specific product characteristics.
When should shelf-life testing be performed?
- development of new products
- development of new technological processes
- introduction of new packaging
- significant changes in ingredients or packaging of an existing product
- relocation of production facilities or equipment
- when previous shelf-life testing has not been conducted
J.S. Hamilton laboratories perform two types of validation:
- Shelf Life Testing (SLT) – under standard conditions. Conducted according to the requirements of technical specifications or standards (temperature, relative humidity, light). These tests are mainly used for products with a low level of processing and a short shelf life, such as fresh meat and meat preparations, dairy products, and certain fruit and vegetable preparations (e.g., salads).
- Accelerated Shelf Life Testing (ASLT). These tests are performed under intensified external factors, most commonly higher temperatures, increased humidity, or UV radiation. They are used for long-life products where slow quality changes do not allow rapid results under normal storage conditions (e.g., canned foods, pasta).
What Is monitored during the tests?
- sensory properties
- microbiological indicators
- chemical properties
Conducting accelerated shelf-life tests is a complex process. All stages—from planning and performing the tests to the final analysis of results—require close cooperation between the manufacturer and the laboratory.
Thanks to many years of experience in this field, J.S. Hamilton laboratories can effectively support manufacturers in ensuring the safety, quality, and regulatory compliance of their products.