Challenge Studies

An acidified food is a type of low-acid food that undergoes a meticulous process to ensure its safety and quality. These acidified foods are carefully prepared to meet the highest standards with a finished equilibrium pH of less than 4.6 and a water activity level greater than 0.85. To guarantee the elimination of any potential pathogens, the products are inoculated at a high level and closely monitored for expected die-off. Our team of experienced Process Authority experts is readily available to address all your validation needs. Trust us to provide you with the utmost assurance and expertise in acidified foods.

In response to the growing demand for clean-label products, more and more manufacturers are adopting a conscious approach by either eliminating preservatives or transitioning to a natural preservative system. At Mérieux NutriSciences, we analyze and evaluate different preservatives and their levels to ascertain their effectiveness. With our expertise, we can assist manufacturers in making informed decisions about their preservative choices, ensuring the highest quality and safety standards for their products.

Challenge studies are a vital tool when it comes to assessing the safety of food products that have the potential to support the proliferation of harmful pathogens. These studies are particularly valuable for food items commonly stored in refrigerated conditions, exposed to elevated temperatures, or even kept at ambient temperatures. It is crucial to understand the vulnerability of these products to the growth of microorganisms, as they can pose a serious threat to public health. By conducting challenge studies, we can effectively evaluate and mitigate the risks associated with these food products, ensuring that they meet the highest safety and quality standards.