Accelerated shelf life studies (ASLS)

Accelerated Shelf Life Studies (ASLS) are a method used to predict a product's shelf life by subjecting it to conditions that accelerate the aging process. This allows for faster and more cost-effective evaluation compared to traditional real-time shelf life testing.

How Does ASLS Work?

By exposing products to elevated temperatures and, in some cases, increased humidity, scientists can simulate the effects of long-term storage in a much shorter timeframe. This accelerated aging process helps identify potential issues with product stability, safety, and quality.

Purpose

• Rapid Evaluation: To predict the shelf life of products in a shorter time.
• Quality Assurance: To ensure the product remains safe and effective throughout its intended shelf life.
• Regulatory Compliance: To meet regulatory requirements for stability and safety.

Where Are ASLS Used? 

• Food Industry: To check how long food stays fresh and safe.
• Pharmaceuticals: To ensure medications remain effective and safe.
• Cosmetics: To verify that products like creams and lotions retain their properties

Key factors considered in ASLS

• Temperature: Increasing temperature speeds up chemical reactions and degradation processes.
• Humidity: Affects product moisture content and microbial growth.
• Packaging: The type of packaging can influence product degradation.
• Product formulation: Ingredients and their interactions play a crucial role in product stability.

During the study, samples are taken at specific time intervals and tested for changes in physical, chemical, and microbiological properties.

Regulations and standards

The Food Safety and Standards Authority of India (FSSAI) has not specified a standard shelf life for raw milk. However, the FSSAI guidelines emphasize the importance of proper handling and storage of raw milk to ensure food safety:

Milk and milk products

Raw milk should be cooled to 5°C or lower as quickly as possible after collection. Raw milk brought to the dairy plant by farmers should reach the plant within 4 hours from milking and be cooled to 5°C or lower. Raw milk received through bulk chilling centers should be maintained at a temperature of 5°C or lower

• Food Safety and Standards Authority of India (FSSAI), the shelf life for cereal products such as flour, rice, and pulses is set at 3 months.
• Some key points regarding the shelf life regulations for cereal products:
• For products with a shelf life of more than 3 months, the "DD/MM/YY" format may also be used to indicate the best before date.
• Food and beverage manufacturers must specify the date, month, and year in which the product was manufactured and packed if its 'Best Before Date' is more than three months.
• The "best before" date must be mentioned using capital letters, such as "BEST BEFORE ___ MONTHS AND YEAR".
• Meat and meat products: The Food Safety and Standards Authority of India (FSSAI) has established specific storage temperature and shelf life duration guidelines for meat products. Fresh meat should be stored at temperatures between 0°C to 7°C, while frozen meat must be maintained at -18°C or lower. Chilled meat should be consumed within 2 to 4 days under normal chilling conditions, and frozen meat is recommended to be consumed within 12 months.
• Fruits and vegetables: FSSAI guidelines for the storage and shelf life of fruits and vegetables emphasize maintaining appropriate temperature control, typically between 4°C and 6°C for perishables, ensuring good air circulation, and segregating organic from non-organic produce to prevent contamination. Packaged products must display a "Best Before" or "Use By" date, indicating their expected quality duration, with imported goods required to have at least 60% of their shelf life remaining or a minimum of three months at the time of import. Additionally, cleanliness in storage areas and immediate disposal of spoiled items are essential to ensure food safety and quality
• Packaged foods: The Food Safety and Standards Authority of India (FSSAI) mandates specific labelling requirements for packaged foods to ensure consumer safety and informed choices. Packaged foods must display the "date of manufacture" and "expiry/use by" dates clearly on the label, with the format varying based on shelf life: products with a shelf life of up to three months must use the DD/MM/YY format, while those exceeding three months can use the month and year format with capital letter abbreviations for the month. Additionally, foods with a shelf life of less than seven days may not need to mention the date of manufacture. Compliance with these regulations is crucial for food business operators to avoid penalties and ensure product safety

Testing and analysis

There are several methods used to determine the shelf life of foods. Here are some of the most commonly used methods:

Eurofins services in accelerated shelf life studies (ASLS)

Eurofins offers a comprehensive range of services in Accelerated Shelf Life Studies (ASLS) to determine the stability and shelf life of food products. Their key services include:

• Accelerated Shelf Life Testing (ASLT): Simulates the effects of time on food products under controlled conditions to quickly determine product stability and shelf life.
• Real-Time Shelf Life Testing: Observes changes in products stored under normal conditions to estimate actual shelf life over time.
• Storage Stability Studies: Conducts stability studies at various temperatures (e.g., 54°C for 2 weeks) to assess how storage conditions affect product quality.
• Microbiological and Chemical Analysis: Tests for microbial growth and analyzes chemical composition (e.g., pH, water activity) to evaluate product safety and quality over time.
• Sensory Evaluation: Uses sensory assessments (sight, smell, taste, touch) to evaluate product quality throughout its shelf life.
• Regulatory Guidance: Provides expertise to ensure compliance with food safety regulations and labelling requirements related to shelf life.
• Product Formulation Assistance: Helps optimize formulations to extend shelf life and reduce spoilage susceptibility.
• Supplier and Raw Material Evaluation: Assesses the quality and safety of raw materials, impacting the final product's shelf life.
• Sustainable Practices: Aims to reduce food waste through accurate shelf life studies, contributing to sustainable food practices.

Eurofins utilizes state-of-the-art facilities and methodologies to help food manufacturers confidently determine the shelf life of their products, ensuring safety and quality in the food supply chain.

Contact Us