Scientifically designed microbiological challenge (or inoculated pak) and thermal validations studies provide information on the potential risks of your product, formulation and cooking instructions.

A Silliker challenge study gives you unparalleled microbiological information and knowledge about your product. Annually, we conduct hundreds of challenge studies and maintain more than 1,000 microbial strains isolated from food products. We inoculate relevant microorganisms into your formulation to determine if these organisms present a potential health hazard or spoilage risk. Our reports provide useful information and our experts can offer recommendations for formulation, process, or storage changes to help you improve your product.

Data obtained from our challenge studies will help you:

• Make changes in your product formulation, process, or packaging that will inhibit microbial growth

• Set safety criteria at the critical control points in a food processing operation and finished product testing specifications

• Understand how your shelf-life will be affected by an increased level of spoilage organisms due to contamination

Shelf-life Studies

Product Validation Studies

Microbial Identification Studies

Process Validation Studies

Challenge Studies

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Up to the Challenge?

In response to consumer demands for lighter and healthier foods, new products – increasingly free of traditional chemical and physical barriers that inhibit microbial growth and extend shelf-life – continue to grow in popularity.

The systematic reduction of salt, pH and other traditional barriers in these products has raised pointed safety concerns and elevated the importance of challenge testing. Leading food companies are turning to the Silliker Food Science Center to provide them with unparalleled expertise they need.

At Risk

To meet your tight production deadlines, we house over 1,000 microbial strains at our state-of-the-art research facility. Working in concert with your product developers and quality professionals, we will provide you with a detailed report on organisms that pose a risk to your product. Based on this information, we can help you:

• Make changes in your product formulation, process, or packaging to inhibit microbial growth

• Set safety criteria at CCPs in your processing operation

• Understand how your product shelf-life will be affected by an increased level of spoilage organisms due to contamination

Building on four decades of exemplary service, we can help you protect the integrity of your products.

Contact David Crownover, Silliker Food Science Center Client Services Manager to find out out how our professionals can help you assure the safety of your product or process by designing studies to improve your food safety and quality programs.

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