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Some characteristics prolong shelf life while others decrease it.īacteria, yeast and mould growth can cause food spoilage or food poisoning.
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These can be broadly divided into intrinsic characteristics, which are inherent to the composition of the food, such as its ingredients and formulation and, extrinsic characteristics, which relate to the external environment but have an impact on the food, such as the storage temperature and packaging. Factors affecting shelf lifeĪll foods have their own distinctive characteristics that will affect their shelf life. It is important to determine if the product(s) require a “best-before” or “use-by” date. The shelf life will affect things such as stock storage times, delivery and distribution methods, and many retailers have very specific expectations in terms of the shelf life of listed products.įood businesses are required to establish a safe shelf life for all of the foods that they produce, but it is also in the producer’s interest to ensure the sensory and physical quality of the product is retained over time and that any nutritional declarations remain valid. The shelf life of a food begins from the time the food is produced and is dependent on many factors, such as the ingredients, processes, type of packaging and storage conditions. The shelf life of a food product refers to the length of time for which it can be stored, under specified conditions, while remaining in optimum condition and safe for consumption. Shelf Life of Food Products (PDF) Introduction Botanic Gardens College of Horticulture.