Shelf Life Studies of Foods

There are many factors that affect food safety. One of them is the shelf life of the food. Shelf life begins as soon as the food is produced. The way foods are processed, packaging and storage conditions affect the shelf life. The most important feature sought in foods is the absence of physical and chemical deterioration in foods during their shelf life.

Shelf Life Studies are carried out to determine the expiry date and storage conditions of the foods after they are produced. In foods; Microbial deterioration caused by bacteria, mold, yeast, and external non-microbial deterioration such as humidity, light, temperature may occur.

Shelf life of foods is determined by Full-Time Shelf Life Determination and Shelf Life Determination with Accelerated Method.

Full Time Shelf Life Studies, shelf life is determined by detecting the deterioration of the product during the expiry date of the food.

Accelerated Shelf Life Studies, the shelf life is determined by detecting the deterioration of the product with high temperature, light, oxygen and humidity in a short time with air conditioning devices.

For Shelf Life Studies in Foods, please contact Nanolab Food Analysis Laboratory.