Experience has shown that new product formulations can have a profound influence on the food’s microbiological suitability. Appropriately designed challenge studies with selected organisms can ensure your product’s safety and stability.
Shelf Life Studies:
Shelf life studies are conducted to gain some understanding of a food product’s spoilage, usually under a variety of storage conditions.
CCP validation is implicit in development of a HACCP program. Validation of CCPs and Critical Limits can be done in the laboratory with pathogens or in selected cases under actual factory conditions with appropriate, non-pathogenic surrogate organisms.
Efficient laboratory work flow requires a well designed microbiology lab. Kornacki Microbiology Solutions can provide laboratory designs based on years of experience.