According to one of the most widely accepted definitions, shelf life is a finite length of time, after manufacture and packaging, during which the food product retains a required level of quality acceptable for consumption.
These expectations are a consequence not only of the primary requirement that the food should remain safe, but also of the need to minimize unwanted changes in sensory quality.
The quality needs are reflected in the labeling requirements to which food manufacturers must conform.
Quality of foods may be assessed in terms of microbiological numbers, chemical or physical changes in foods, or one of an array of sensory tests of varying complexity.
All foods including raw materials, ingredients and semi manufactured products has its own shelf life and all the subjects involved in the food chain, such as growers, ingredients and packaging suppliers, manufacturers, wholesalers, retailer and consumers have a great impact on it.
Food preservation such as pasteurization and time temperature process extend the shelf life of foods by killing microorganisms or by changing the food and n/or environment conditions to stop or slow their growth.
The control of water level in foods is an important aspect of food quality as water content affects the shelf life of food.
Freezing and drying are common food preservation processes that are used to extend the shelf life of foods because they render water unavailable for pathogenic or spoilage bacteria.
Shelf life restrictions directly influence scrap rates, out of stock rates in the retail outlets and inventory levels.
Furthermore, consumers tend to buy the product that has the longest possible shelf life. Being able to offer a longer shelf life than their competitors constitutes a pivotal competitive advantage for food producers.
Food shelf life
