Challenge testing is the laboratory simulation of what can happen to a food or beverage product, during distribution and subsequent handling, if it were to be contaminated with a microorganism. It is the deliberate inoculation (contamination with a known level of a particular microorganism) of the product with relevant microorganisms and then monitoring the levels over the intended life.
Over recent years, beverages in metal cans have become the preferred packaging option for consumers. Understanding whether a product is microbiologically stable is an important step in maintaining quality and safety, and conducting a microbial challenge test can provide valuable information.
We have developed a unique method for inoculating canned beverages that allows shelf-life trials to be conducted in the original packaging, giving realistic and accurate results. Read Dr Greg Rachon’s blog to find out more.
Challenge testing is just one of the ways to measure microbiological shelf-life – for more on all elements of shelf-life testing and how to maximise food and drink product shelf-life, download our Shelf-life eBook.
We provide many members and clients with tailored, expert support in all areas of shelf-life evaluation, maximisation and extension. Get in touch to join those already benefitting from support in microbiology, chemistry, sensory, regulatory and product innovation services.
