Regulations, food safety
Challenge test: tool to verify the impact of removing preservatives as part of a clean label approach
15
Jan
Published on : 15/01/2022
The CTCPA accompanies you in the safety of food products during the reduction of addictive substances via a challenge-test approach. The challenge-test is a tool to verify the impact of the removal of preservatives in the context of a clean label approach.
Food additives are now widely used in processed products. Some have a proven technological role (emulsifier, binder, coloring ...) while others are used as antimicrobial, especially against certain pathogenic microorganisms (eg nitrites against Clostridium botulinum) but also with respect to altering microorganisms (e.g. benzoates with respect to yeasts/molds). Some preservatives, belonging to the category of additives, are questioned for their suspected or proven undesirable effects. Consumers and companies are today in a "clean label" approach which is necessarily accompanied by validations for the safety of these new products.
Indeed, the reduction of additives or even the removal or substitution of these additives by "natural" extracts modifies the formulation of food products. This change in formulation will directly impact the shelf life of these "new" foods. Any change in the manufacture of a food product (formula, process, packaging ...) must be accompanied by a validation of the shelf life. This validation requires tests that are mandatory by law and can be accompanied by additional tools to help in the final decision making.
The challenge test is one of the tools used to help determine shelf life, which is now widely used in the process of reducing/removing additives. The challenge test will allow in fine to secure a product before it is put on the market. The challenge test is not a simple study but a real accompaniment that requires a good knowledge of the product, the process and the manufacturing environment.
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The process" challenge-test aims to measure the effectiveness of a treatment. It consists in voluntarily inoculating a microorganism and measuring the differential of the microbial population before and after treatment.
The product" challenge-test allows to evaluate the potential of growth of micro-organisms on a product during its conservation in normal conditions after opening.
It is carried out according to the ISO 20976-1 standard. The CTCPA laboratory is recognized by the DGAL(DGAL/SDPPST/N2013-8200) for the realization of challenge tests for Listeria monocytogenes.
Challenge tests are not mandatory but strongly recommended, especially for pathogenic microorganisms with low prevalence. They are interesting tools to help in the determination of shelf-life. The CTCPA is recognized by the DGAL(DGAL/SDSSA/2019-861 24/12/2019) to accompany the industrialists on their file of validation of the shelf life.
For more information
Food additives are now widely used in processed products. Some have a proven technological role (emulsifier, binder, coloring ...) while others are used as antimicrobial, especially against certain pathogenic microorganisms (eg nitrites against Clostridium botulinum) but also with respect to altering microorganisms (e.g. benzoates with respect to yeasts/molds). Some preservatives, belonging to the category of additives, are questioned for their suspected or proven undesirable effects. Consumers and companies are today in a "clean label" approach which is necessarily accompanied by validations for the safety of these new products.
Indeed, the reduction of additives or even the removal or substitution of these additives by "natural" extracts modifies the formulation of food products. This change in formulation will directly impact the shelf life of these "new" foods. Any change in the manufacture of a food product (formula, process, packaging ...) must be accompanied by a validation of the shelf life. This validation requires tests that are mandatory by law and can be accompanied by additional tools to help in the final decision making.
The challenge test is one of the tools used to help determine shelf life, which is now widely used in the process of reducing/removing additives. The challenge test will allow in fine to secure a product before it is put on the market. The challenge test is not a simple study but a real accompaniment that requires a good knowledge of the product, the process and the manufacturing environment.
The CTCPA is a technical center of reference, on a human scale. Benefit from a real direct contact with an expert microbiologist for a personalized test challenge, an analysis of the results and an individual advice, a reactivity and constant exchanges with our team. Contact directly Stella PLANCHON - splanchon@ctcpa.org
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The process" challenge-test aims to measure the effectiveness of a treatment. It consists in voluntarily inoculating a microorganism and measuring the differential of the microbial population before and after treatment.
The product" challenge-test allows to evaluate the potential of growth of micro-organisms on a product during its conservation in normal conditions after opening.
It is carried out according to the ISO 20976-1 standard. The CTCPA laboratory is recognized by the DGAL(DGAL/SDPPST/N2013-8200) for the realization of challenge tests for Listeria monocytogenes.
Challenge tests are not mandatory but strongly recommended, especially for pathogenic microorganisms with low prevalence. They are interesting tools to help in the determination of shelf-life. The CTCPA is recognized by the DGAL(DGAL/SDSSA/2019-861 24/12/2019) to accompany the industrialists on their file of validation of the shelf life.
For more information
