Overview
Challenge testing is just one of several tools that can be used to gain insight on what can happen to the safety or stability of a food product if contaminated with a microorganism. Our services are not limited to standardised protocols e.g. for measurement of growth of Listeria monocytogenes in final pack.
Different types of challenge test can be designed to determine the ability of one or more pathogenic or spoilage microorganisms to grow or survive in the food product following processing, or under reasonably foreseeable conditions of distribution, handling, and storage.
We can offer bespoke challenge testing for process validation or for establishing shelf life of foods. Our experts can advise on whether microbiological challenge testing is the right route for your business to take or recommend where other approaches may be more appropriate and cost-effective.
Challenge Testing in determining shelf-life
Challenge testing is one of several tools used to test what can happen to food during handling and storage, if contaminated with a microorganism. These insightful tests can be carried out using different microorganisms to determine the impact on the shelf life of a food product (including spoilage organisms) and are often carried out in order to establish a better understanding of the behaviour of foodborne pathogens such as Listeria monocytogenes or spoilage organisms such as yeasts, moulds or lactic acid bacteria, in manufacturers’ specific products.
What happens during Challenge Testing?
The process involves deliberately inoculating the microorganism of concern into a food product under controlled conditions, followed by the ongoing testing of the product to monitor how the organism behaves. Will it survive? Will it cause spoilage? Will it remain below regulatory limits? Or does it exceed limits – making the food unfit for consumption? These challenge tests can be especially useful in chilled, ready-to-eat foods which naturally have a short shelf life.
Why carry out Challenge Testing?
Challenge testing allows the behaviour of the microorganisms of concern to be studied in your own specific products, so can be used to determine whether those organisms present a risk to the microbial safety or quality of the product.
Microbiological challenge studies can be designed to take account of any reasonably foreseeable conditions of distribution, storage and use.
Other approaches such as predictive modelling can be very useful, but may not be an exact match to the particular characteristics of the food product, such as natural antimicrobial compounds, combinations of preservatives, or specific packaging type.
For more information, please Contact us.
