Importance of shelf life studies on food products - Lab Training
activities and secondly to satisfy our taste buds. However, all foods irrespective of their source – farm harvested or factory produced do not retain their quality forever and have shelf lives which depend on their constitution and the environmental conditions under which they are stored prior to consumption.
Factors resulting in the degradation of food products covers some of the important
factors that lead to deterioration of foods over time. It also explains the
difference between best before date and use by date. To arrive at estimation of
these dates stability studies play an important role. The present article
highlights some of the food characteristic properties that lead to such decay
and hope to preserve foods over their useful life.
The shelf
life of pharmaceuticals is generally based on carefully planned stability
studies through assay and microbiological tests at periodic intervals as it is
often difficult to tell if a medicinal product has deteriorated or lost its
potency through appearance alone. However, in contrast the degradation of food
products becomes apparent through mould formation, colour changes, water
separation, emanation of odour, etc. However, even then prediction of shelf
life requires conducting stability studies under carefully controlled
environmental conditions.
Date of
expiry is mentioned on food labels and implies that consumption of such
products after the mentioned date can have harmful health consequences. On the
other hand, best before date becomes applicable when the product due to its
deterioration can lose its texture, colour, taste or pleasant odour so that
consumer acceptance becomes less but its consumption will not have any health
implications. Foods having shelf life of two years or longer need not carry
best before date on their labels.
Physical,
chemical and microbiological studies on foods under controlled environmental
conditions help in deciding the best before and expiry dates at the
manufacturing stage before products are released in the market.
Nature of
decay of food products
Infestation
of harvested crops by insects during storage due to lack of proper storage
conditions
Loss of
nutrient levels below limits specified on labels
Changes in
texture – hardening or softening of product beyond its specified limits
Gain or loss
of moisture – such changes lead to undesirable changes in the appearance of a
product
Loss of
flavour or product becoming rancid due to chemical changes accompanying
degradation
Microbiological
decay which may become apparent through staining, mould formation or browning
of the food specimen
Testing of
stability of food products is carried out using general test conditions for
long time studies and accelerated stability testing as in case of
pharmaceutical products. However, accelerated testing is not applicable to
frozen foods and other food items that form part of cold chain products.
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