Shelf-life

Food manufactures need to ensure that they set an appropriate and safe shelf-life for their products.  The Regulation requires that food manufacturers conduct studies to investigate that their food complies with the relevant food safety criteria throughout its shelf-life.  This is particularly important for ready-to-eat foods that support the growth of Listeria monocytogenes. 

 
The food business operator should:

1. Determine the physico-chemical characteristics of their product
2. Consult scientific literature and research data on the growth and survival characteristics of the microorganisms of concern
    

The food business could also, as necessary:

1. Conduct predictive mathematical modelling to estimate the amount of growth of the microorganisms of concern in the food product
2. Carry out challenge studies to determine the growth potential or maximum growth rate of the microorganism of concern in the food product when it is artificially contaminated
3. Carry out durability studies to evaluate how the microorganism of concern grows or survives if naturally present in the food product.
    

The following guidance is available on determining shelf-life:

• FSAI Guidance Note 18: Validation of product shelf-life 
• EU (2008) Guidance Document on Listeria monocytogenes shelf-life studies for ready-to-eat foods under Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.  This document is aimed at food business operators producing ready-to-eat foods. It helps them to decide if L. monocytogenes is a risk in their product. It also helps them decide which shelf-life studies are needed
• EU (2014) Technical guidance document for conducting shelf-life studies on Listeria monocytogenes in ready-to-eat foods.  This document is aimed at laboratories. It provides them with detailed information on how to conduct shelf-life studies, in particular challenge studies and durability studies

Last reviewed: 16/10/2014