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Fitz Scientific provides comprehensive shelf life testing services to determine “best-before” and “use-by” dates, ensuring food products maintain quality and safety throughout their lifecycle. This service helps manufacturers comply with regulatory standards and provide accurate labeling information.

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Food Monitoring & Testing
Shelf Life Analysis

Shelf life testing involves microbiological and chemical analyses to determine how long a food product remains safe and retains its quality. Fitz Scientific conducts these tests under controlled conditions, simulating various storage environments to identify potential spoilage, contamination, and other quality-impacting factors.


Testing occurs at multiple stages of the product’s lifecycle, with detailed reports offering insights into optimal storage conditions and estimated shelf life. This service helps manufacturers comply with regulatory requirements, meet retailer standards, and ensure consumer safety. Fitz Scientific’s expertise and advanced methods provide reliable results essential for product development and quality assurance. 


Shelf Life Testing Procedure

  1. Identify the product(s) requiring   shelf-life analysis and estimate the   expected total shelf life. Analysis is   typically carried out at the beginning,   middle, and end of the expected shelf   life to confirm microbiological safety   throughout.

  2. Contact us for a quote tailored to   your specific requirements.

  3. Submit a new batch of samples to   the lab for analysis on the dates you   specify. Products are stored in their   retail packaging at the recommended   storage temperature before testing.

  4. Upon completion, you receive a   Certificate of Analysis with the test   results. Using FSAI Guidelines,    you can determine the product’s   safety at each shelf life stage.

  • Food Safety Authority of Ireland   (FSAI) Guidelines

  • Commission Regulation (EC) No.2073/2005

  • Campden BRI Retailer Supplementary Audit (RSA) Scheme

General Information
Regulations & Standards
Key Features
  • INAB Accredited results

  • Low limits of detection

  • Compliance with Food Safety Regulations

Common Tests
  • Listeria, Salmonella

  • Bacillus, Staphylococci

  • Clostridium Perfringens

  • Enterobacteriaceae & E. Coli

  • Aerobic Colony Count – TVCs

  • Yeast & Mould

  • pH & Water Activity

For further information contact a member of our team today 041 98 45440 ext-1 Contact info@fitzsci.ie

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