The goal of Challenge Tests is to determine product secondary shelf life in front of an opportunist microorganism contamination.

Challenge Test was first defined in the pharmaceutical sector, and it is a decisive factor for product commercialization.

Years later, ANSES (Agence Nationale de Sécurite Sanitaire de l’alimentation, environnement et du travail) created a guide for standardizing the Program in the Food sector.

Currently, the European Union has accepted the use of this Test for monitoring the presence of Listeria monocytogenes in “ready to eat” products.

PREMIUMLAB has adapted the Challenge Test to Food products. The main objective is to determine intrinsic and extrinsic contamination risks in “ready to eat” and Divisible food products, and as a result, establishing the appropriate commercialization and consumption periods.

By carrying out Challenge Tests we obtain relevant information on the evolution of a potential microbiological contamination in marketed products, therefore preventing the occurrence Food safety issues and alerts.

CHALLENGE TEST PREMIUMLAB: A SAFE METHODOLOGY FOR “READY TO EAT” AND DIVISIBLE FOOD PRODUCTS

PREMIUMLAB has adapted the Challenge Test methodology to Food sector, to be used in  “Ready to Eat” products, in Divisible food products, which are products that are not  entirely consumed the same day of opening and can be kept for certain period of time, or any other product of interest.  We use four indicators to determine microorganism transmission:

-Gram positive

-Gram negative

-Fungus

-Yeast

By means of these microorganism indicators, we select typified strains in order to minimize variables and check the matrix effect.

Through these variables we can determine whether the contamination is originated by intrinsic factors, that is, microorganisms developed in the food matrix itself, or by extrinsic factors such as handling or environment conditions. We finally develop a microbiological standardized process in which the evolution of microbiological contamination is monitored at 0, 14 and 28 days

 

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