Ensuring safety, quality, and shelf-life of food products...
Challenge Studies at ProbionalytiX Labs
Challenge studies, also known as Microbial Challenge Tests, are designed to determine how food products behave under certain conditions and how they support or inhibit the growth of microorganisms. At ProbionalytiX Laboratories, the following challenge studies can be conducted on food products
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Pathogen Challenge Testing
Spoilage Organism Challenge Testing
Spoilage Organism Challenge Testing
- Salmonella: Assess the growth or survival of Salmonella in food products.
- Listeria monocytogenes: Evaluate how Listeria monocytogenes behaves in refrigerated foods.
- E. coli O157: Determine the survival or growth rate of E. coli O157 in various food matrices.
- Staphylococcus aureus: Test for the growth of Staphylococcus aureus and its toxin production.
Spoilage Organism Challenge Testing
Spoilage Organism Challenge Testing
Spoilage Organism Challenge Testing
- Mold and Yeast: Identify the potential for mold and yeast growth under specific storage conditions.
- Lactic Acid Bacteria: Evaluate the impact of lactic acid bacteria on product shelf life.
- Bacillus spp.: Determine the behavior of Bacillus species in food products.
Shelf Life Studies
Spoilage Organism Challenge Testing
Preservative Efficacy Testing
- Accelerated Shelf Life Testing: Assess the longevity of food products under accelerated conditions to predict actual shelf life.
- Real-Time Shelf Life Testing: Monitor food products over time under normal storage conditions to determine shelf life
Preservative Efficacy Testing
Probiotic Stability and Interaction Studies
Preservative Efficacy Testing
- Antimicrobial Agents: Evaluate the effectiveness of preservatives or antimicrobial agents in inhibiting microbial growth in food products
Temperature Abuse Studies
Probiotic Stability and Interaction Studies
Probiotic Stability and Interaction Studies
- Temperature Variations: Assess the impact of temperature fluctuations on the microbial safety and quality of food products.
- Thermal Processing Validation: Validate thermal processes to ensure microbial safety.
Probiotic Stability and Interaction Studies
Probiotic Stability and Interaction Studies
Probiotic Stability and Interaction Studies
- Viability of Probiotics: Assess the survival of probiotic strains in food products during storage.
- Interaction with Food Matrix: Determine how probiotics interact with other ingredients and the food matrix
Challenge Studies for Novel Ingredients
Challenge Studies for Novel Ingredients
Challenge Studies for Novel Ingredients
- New Formulations: Test how new ingredients or formulations affect the microbiological safety and stability of food products.
- Functional Foods: Evaluate the microbiological safety of foods with added health benefits, such as functional foods.
Packaging Studies
Challenge Studies for Novel Ingredients
Challenge Studies for Novel Ingredients
- Modified Atmosphere Packaging (MAP): Evaluate the impact of MAP on microbial growth and product shelf life.
- Vacuum Packaging: Determine the effects of vacuum packaging on the survival of spoilage organisms and pathogens
Hygiene and Sanitation Efficacy Studies
Challenge Studies for Novel Ingredients
Hygiene and Sanitation Efficacy Studies
- Sanitation Protocols: Assess the effectiveness of cleaning and sanitation protocols in reducing microbial contamination.
- Wipes, Disinfectants etc
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