Microbial Challenge and Shelf Life Testing for Foods
In Conjunction with Wiley-Blackwell
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This course is available as a client site course. Please click here for more information.
Who Should Attend
This course is designed for food industry microbiologists and QA/QC personnel who must understand and use shelf life
and challenge testing to assure quality and safety of foods.
Description
This 90-minute accredited online training course provides an introduction to microbial shelf life and challenge testing for
foods. It will provide a comprehensive overview of the design of such tests covering the selection of
organisms, inoculation procedures, data collection and interpretation of results. The course will also cover
the use of computer models as alternatives to shelf life and challenge testing.
Module 1:
• Shelf life vs. challenge testing
• Overview of design considerations
• Selection of organisms to use
• Pass-fail criteria
Module 2:
• Inoculation
• Different inoculum levels
• Inoculum position
• Sampling frequency
Module 3:
• Alternatives to shelf life and challenge testing
• Understanding when alternatives can be used
• Computer modeling