Biological Stability Analysis in Foods

Biological stability in foods can be defined as keeping microorganisms that can form under normal storage conditions under control. Food type, target microorganism, incubation time and temperature are important factors in determining biological stability.

Pasteurization, sterilization for the destruction of microorganisms carried out in foods; Cooling, drying, additive addition processes can be applied to destroy microorganisms and stop their reproduction.

The shelf life of the products can be estimated at the end of the biological stability study.

Incubation temperatures in foods vary as follows:
- Incubation in canned meat, fish and vegetables 35-37 ^oC
- Jam, fruit juice etc. You can contact Nanolab Food Analysis Laboratory for Biological Stability Analysis within the scope of 25-28 ^oC

Shelf Life Studies for the detection of mold and yeast presence in products.