Shelf Stability Testing
Specifics
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Cost per Batch
$50
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Batches Required3
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Cost for 3 Batches
$150
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Sample Size
100 g ea Batch
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Turnaround Time
5 Business Days
Overview
Time/Temperature Control for Safety Food
means a FOOD that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.
The State of Colorado recommends obtaining results from three separate, representative batches for accurate shelf stability testing.
Not Heat-Treated Foods: Vegetative Pathogens
Staphylococcus aureus can grow at aw values above 0.85, but toxin production requires an aw value above 0.88. Furthermore, Listeria monocytogenes (pH 4.3), Salmonella spp. (pH 4.2) and Yersinia enterocolitica (pH 4.2) can all grow at low pH values.
Heat-Treated Foods: Spore Forming Pathogens
- Clostridium botulinum requires a pH above 4.6 to grow and produce toxins.
- Clostridium perfringens requires an aw above 0.93.
- Bacillus cereus requires an aw above 0.92 for growth.
Results Interpretation
*Refer to this article to determine if your product is a TCS (Time/Temperature Control for Safety)
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Pass Criteria*
pH <4.2
or
aW <0.88 -
Fail Criteria*
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Test
- pH
- Water Activity (aw)
FAQ
How should I prepare and ship my sample?
- Sample should represent real-world product as received by the end customer.
- Packaging should maintain sample integrity by preventing exchange with the atmosphere.
- Ship next day or 2nd day, avoid Saturdays and weekends
- If your product is normally refrigerated, pack with cold packs.
- Non-refrigerated products can be shipped without cold packs.
- Please do not use Dry Ice and do not freeze samples
Ship or deliver samples to:
Murray-Brown Laboratories, Inc
Attn: Sample Receiving
11455 Pearl St., Northglenn, CO. 80233
Do I need to analyze for both pH and aw? How do I choose between pH and aw analysis?
No, you should analyze either pH or aw, not both.
Moist/liquid samples will need pH analysis, while dry goods will need aw analysis.
Refer to the table below for examples or contact us for guidance.
| pH | aw |
|---|---|
| Salsas | Baked goods |
| Sushi Rice | Cookies |
| Beverages | Cakes |
| Sauces | Donuts |
| Condiments | Breads |
If the pH or aw of my product limits pathogen growth and toxin formation, does that mean it is completely safe?
Is Shelf Stability the same as Shelf-Life?
No, the two are very different.
Shelf stability is attained if a potentially hazardous food is found to not require time/temperature control for safety to limit pathogen growth or toxin formation.
Shelf-life is the period for which a food remains suitable for consumption.
Do I have to test 3 batches? How do I label them?
- The Colorado Department of Health generally prefers to see results from 3 batches rather than just 1.
- Refer to local regulatory guidelines.
- 1, 2, and 3, or A, B, and C, or with production dates or however else you prefer.
Do you report directly to the FDA, USDA, State or any other regulatory agency?
No, we only report to contacts you specify in your New Client Paperwork.
How do I know if my food is TCS or non-TCS?
For detailed guidance, please refer to this post.
Please link me to the reference.
CDPHE 6 CCR 1010-2 Colorado Retail Food Establishment Regulations
Current version effective 03/16/24 refers the user to the below reference:
FDA 2022 Food Code – Page 40 of the PDF.
Shelf Stability Sample Submission Form
Your order has been placed. Please include a copy of the order with your shipment.
Please pay your invoice on the Pay Invoice page.
