New guidance from Campden BRI will help companies to adopt a standardised approach to determine if microorganisms of significance could grow in their products, and thus affect shelf-life.

Microbiological challenge testing is the laboratory simulation of what can happen microbiologically to a product during distribution and subsequent handling if it were to be contaminated with a microorganism. The use of challenge testing to assess product safety and stability has increased over the past few years, particularly with respect to Clostridium botulinum and Listeria monocytogenes, where evidence is required to demonstrate that there is minimal potential for growth of these organisms throughout shelf-life.

This guideline Challenge testing protocols for assessing the safety and quality of food and drink (Guideline 63) contains the necessary information for companies wishing to follow a standardised protocol for challenge testing their food products.

Gail Betts, who edited the document, commented: 'With significant input from both industry and the Food Standards Agency, this document will be of major benefit to companies who produce products which could potentially support the growth and/or survival of problem microorganisms'.