Microbicidy
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Microbicidy
The shelf life of a product can be extended either by adding artificial preservatives or by taking hygienic measures during the manufacturing process. As the consumer trend today is towards preservative-free foods with a long shelf-life, industry is being forced to rethink its manufacturing methods. Instead of adding preservative agents, increased hygienic precautions can be taken during production. A clean and hygienic manufacturing environment is an essential prerequisite in order to keep contamination-related reject rates low. The utilization of surfaces in the manufacturing environment with antibacterial properties can significantly reduce contamination risks. The determination of the antibacterial activity ( microbicidy) of surfaces is described in the following norms: ISO 22196 and JIS Z 2801.JIS Z 2801:2000 Antimicrobial products- test for antimicrobial activity and efficacy The Japanese norm JIS Z 2801 was published in 2000 and published again in 2007 as the internationa ...
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Shelf Life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a supermarket shelf (unfit for sale, but not yet unfit for use). It applies to cosmetics, foods and beverages, medical devices, medicines, explosives, pharmaceutical drugs, chemicals, tyres, batteries, and many other perishable items. In some regions, an advisory ''best before'', mandatory ''use by'' or ''freshness date'' is required on packaged perishable foods. The concept of expiration date is related but legally distinct in some jurisdictions. Background Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display. Accordi ...
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