Shelf-life labelling is mandatory for most foods – and it is the food manufacturer’s responsibility to determine how long a product can be safely stored.There’s no simple answer. Apart from the many parameters that influence food stability and quality, it’s necessary to understand the spoilage microorganisms that may be present during production and how they behave over time.This is why many food producers rely on our support at ISI Food Protection. We have the accredited tools and pilot facilities to conduct shelf-life studies under real-life conditions. Thanks to our comprehensive strain collection, we can perform accurate challenge tests with pools of relevant key indicator organisms. The outcome is an accurate assessment of the spoilage-free shelf life of your products.
