I – Shelf-Life Testing – Microbiology (Food Quality & Safety)
What lies within
Shelf life is a guide for the consumer of the period of time that food can be kept before it starts to deteriorate, provided any stated storage conditions have been followed. The shelf life of a product begins from the time the food is prepared or manufactured. Its length is dependent on many factors including the types of ingredients, manufacturing process, type of packaging and how the food is stored. It is indicated by labeling the product with a date mark.
URS offers six standard conditions for shelf life testing: Frozen (-18ºC), Refrigerated (4ºC), Ambient (25ºC/60%RH), and Intermediate (30ºC/65% RH), and Accelerated (40ºC/75% RH), and Tropical (30ºC/75% RH). Other conditions may also be accomodated upon request.
Detection of Pathogens
- Bacillus cereus
- Clostridium perfringens
- Listeria sps/Listeria monocytogenes
II – Nutritional Analysis
We also provide various types of nutritional analysis which is used for labelling of various food products