Our challenge studies determine the potential for growth, persistence, or die-off of both spoilage and pathogenic organisms in your product. We employ the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) guidelines when designing our studies and are an ISO accredited laboratory.
Data generated by challenge studies verify the effectiveness of your formulation, the efficacy of a preservative or acidification process, or help to point out an issue. Give clients more than analytical results, give them practical solutions to their problems
Common Challenge Study Types
An acidified food is a low-acid food that has a finished equilibrium pH < 4.6 and water activity > 0.85. Products are inoculated at a high level with pathogens and monitored for expected die-off. Process Authority experts are available to meet your validation needs.
Many manufacturers are moving to a clean label approach by removing preservatives or switching to a natural preservative system. Mérieux NutriSciences can compare preservatives and their levels to determine their efficacy.
Challenge studies are useful for food products that may sustain the growth of pathogenic organisms that are typically stored at refrigerated, elevated temperature, or ambient temperatures and are vulnerable to the growth of microorganisms