Shelf-life Studies in Food Science

Shelf-life of food is the period during which the food retains an acceptable quality from a safety and organoleptic point of view, and depends on four main factor, namely formulation, processing, packaging and storage condition of food. It is indicated by labeling with a date mark like Expiry date, best-before and best-before date. The factors influenced the shelf-life of product is intrinsic and extrinsic factor which are moisture content, pH, redox potential, water activity, temperature, and atmospheric gases. To enhance the shelf-life of the food different preservation and processing methods used like irradiation, blanching, freezing, and some applications of heat as well as used vacuum packaging, active and intelligence packaging. Shelf -life is affected by microbial, physical, and chemical spoilage like enzymatic reactions, oxidation of fat, bacterial spoilage to reduce these type of spoilage FSMS-Food Safety Management Safety, HACCP, TQM are applied. Shelf life of food determines by sensory analysis, chemical, and microbiological tests should be carried out. According to regulation of Food Safety Standard Authority of India (FSSAI) shelf life indicated on labeling of product in the form of expiry date for perishable food like milk product, best -before the food contains less water content.