Shelf life in foods.

Abstract

Three factories in Malta, manufacturing and producing three different types of food products were investigated to see where the local product shelf life has arrived up to now, shelf life study being very recent in Malta. Foods studied were milk and milk products with shortest shelf life, meat and meat products with a medium shelf life and canned foods with a relatively long shelf life. Different methodologies used (if used) for determining shelf life were observed, as well as the precautions taken to finish with a safe product by the end of its shelf life. It was found out that all those involved in the development, production and selling of foods are not enough aware of the importance of shelf life determination. Food manufacturers can anticipate and compensate for changes, which are likely to occur during various stages of the food chain which the product undergoes, particularly during the various stages of storage and transport.