Challenge studies

Challenge studies : Canada

Challenge study designs are specific to each food product type and manufacturing process. The design, implementation, and assessment of these studies are complex tasks that depend on how the product is formulated, manufactured, packaged, distributed, prepared, and consumed. An expert microbiologist must consider the relevant factors and design a study that best assesses the food safety of the product. Failure to account for relevant factors such as product specifications and environmental elements in the test’s design could result in flawed conclusions.

Working in collaboration with food manufacturers, we design each challenge study to simulate what could happen to a product at any point before it is consumed. Conditions are simulated from production, processing and storage, to distribution, consumer handling and the cooking process. It is imperative that the study is appropriate for the food and pathogen of concern and incorporates the necessary elements into the study to yield a valid design and conclusion. The study design, results and conclusions are summarized in a report which you can share with your local regulatory agency for approval.

We works with many food manufacturers in the shelf-stable and ready-to-eat food sectors to verify that the food we eat is safe. Our scientists and supporting analytical staff provide dedicated service to our customers each and every day.

 

Challenge studies​

Studies as per AOAC guidelines

Challenge studies : Canada

Challenge study designs are specific to each food product type and manufacturing process. The design, implementation, and assessment of these studies are complex tasks that depend on how the product is formulated, manufactured, packaged, distributed, prepared, and consumed. An expert microbiologist must consider the relevant factors and design a study that best assesses the food safety of the product. Failure to account for relevant factors such as product specifications and environmental elements in the test’s design could result in flawed conclusions.

Working in collaboration with food manufacturers, we design each challenge study to simulate what could happen to a product at any point before it is consumed. Conditions are simulated from production, processing and storage, to distribution, consumer handling and the cooking process. It is imperative that the study is appropriate for the food and pathogen of concern and incorporates the necessary elements into the study to yield a valid design and conclusion. The study design, results and conclusions are summarized in a report which you can share with your local regulatory agency for approval.

We works with many food manufacturers in the shelf-stable and ready-to-eat food sectors to verify that the food we eat is safe. Our scientists and supporting analytical staff provide dedicated service to our customers each and every day.

 

Challenge studies​

Studies as per AOAC guidelines

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