There are several mechanisms involved in the deterioration of processed foods. One of these is microbiological spoilage, the other is the parameter indicating that the product has lost its chemical properties due to protein or lipid breakdown. The third parameter is the physical change that can be observed due to the loss of moisture in inverse proportion to temperature.
Shelf life means that the product is safe for consumption, retains the desired sensory, chemical, physical and microbiological properties and is unchanged when stored under the recommended conditions in the supply chain.
The shelf life of foods varies depending on microbiological, chemical, physical conditions and temperature. The modern food industry has evolved to offer a wide range of high quality food products to meet consumer needs. As the range of uses of products has increased, processing, packaging and distribution solutions have been created to ensure that foods remain fresh and healthy throughout the distribution process. Accordingly, the shelf life of foods should be determined and indicated on the products before they are placed on the shelves. There are different shelf life periods for milk and dairy products, meat and meat products, vegetables and fruits, cereals, bakery products, frozen foods and packaged foods.
Likewise, two groups of shelf life studies are divided into accelerated shelf life studies and full-time shelf life studies according to product type.
Oxigen Analysis Laboratory has been the leading laboratory with its quality reporting process for years in this regard, and has provided and continues to provide a service that will successfully pass many customers in many product groups through audits, leaving no room for question marks
