Enter Your Food's Details Below and See What to Test For
Need a Shelf Life?
Not sure what to test for?
Above is a simple calculator that should always be part of the first steps for calculating a shelf life.
There is no point in testing for an organism that simply cannot grow in your food. This calculate uses three parameters – pH, water activity, and storage temperature, to eliminate the need to test for many organisms, or can guide you to formulate into a safe zone where bad bugs cannot grow.
The calculator is above is just one of the tools we use to design a shelf life testing protocol alongside safety validation testing.
360° Food Safety Solutions
Explore Our Areas of Expertise
Specifying Shelf Life Tests
Let us develop a testing regime for you that is focussed on the exact requirements of your food.
Interpretting Results
Got test results but don't know what they mean? Let us put your results under the microscope and explain in simple terms what it means.
Planning Ahead
Sometimes a shelf life estimate is just a starting point. Plan to maximise the commercial potential of your product through shelf life extension techniques
360° Food Safety Solutions
Explore Our Areas of Expertise
Challenge Testing
Challenge testing is a technique that is rarely needed, but valuable when it is. Ity involves adding microbes to your food then studying what happens afterwards - will they grow, will they die? This can be an important validation step - especially when preservatives are in play, or the issues are quality related rather than safety related
Accelerated Shelf Life Testing
Need answers fast? Accelerated shelf life testing might be the answer you are looking for.
Microbial Modelling
Sometimes testing isn't the best option. Microbial prediction models can be used as a tool for saving time and money. We have extensive experience with modelling validation that means our clients don't always need to stick to the MPI custom and template food control plan rules.
Shelf Life Extension
Need help extending your shelf life? Our knowledge and experience of food microbiology, chemistry and packaging allows us to get the most out of your product.
Our team
Meet the people who get the job done
Phill Dromgool
Principal Consultant
Flo Tesiorna
Food Scientist
Geoff Webster
Senior Food Technology Consultant
Important Things You Should Know
QUESTIONS & ANSWERS
No. For instance, a food might have a pH that is too low for Salmonella to grow in, but it can still survive. A test for salmonella will determine that it is absent – but there is no point testing salmonella over and over again when you know it cannot grow over time.
Each question and answer are an item in a Toggle Widget. Change the number of items and customize their content in the editor panel.
Each question and answer are an item in a Toggle Widget. Change the number of items and customize their content in the editor panel.
Each question and answer are an item in a Toggle Widget. Change the number of items and customize their content in the editor panel.
We are completely independent and have accounts will all major NZ testing laboratories. We work to minimise a client’s lab costs, not recommend unnecessary tests.
Each question and answer are an item in a Toggle Widget. Change the number of items and customize their content in the editor panel.
Each question and answer are an item in a Toggle Widget. Change the number of items and customize their content in the editor panel.
Each question and answer are an item in a Toggle Widget. Change the number of items and customize their content in the editor panel.
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Testing for Safety
Safety Validation
Safety validation and shelf life testing are not always the same thing, and understanding this important concept is fundamental to designing testing protocols.
We can separate out the safety issues from shelf life issues, and quality issues, and come up with an efficient testing protocol that can be implemented.
01
Intrinsic Properties
Find out the two most important intrinsic properties of your food - pH/acidity and water activity (aw)
02
Choose Tests
Use the free calculator to narrow down what to test for.
03
Get Tested
Only test what you need to test for.
Don’t Compromise When It Counts Most
Why Choose Us
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01
Driven
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02
Professional
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03
Experienced
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We Will Fight as Hard as We Have to for Our Clients.
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Need Help
Contact Us
If you need help with shelf life testing, give us a call or flick us an email.
Every food is unique and requires an approach that is grounded in science.