Cause of Spoilage Analysis

Microbiological analysis of the cause of spoilage of shelf-stable food products is a comprehensive failure analysis that includes not only the determination of the spoilage organisms, but also examination of the container for defects, analysis of the process records for out of control critical factors, and possibly, examination of the processing equipment for mechanical or other failures.

 

Simple cause of spoilage analysis involves merely the determination of what types of microorganisms are present in the spoiled food product. Knowledge of what organisms are present, their properties, and other data obtained in the analysis, are often all that is necessary to address the root cause(s) and to take corrective actions at the plant level.

More complex cause of spoilage analyses can involve analysis of the containers for defects in materials and construction; analysis of the process for out of control critical factors; analysis of processing waters for germicides, or analysis of processing equipment for mechanical or other failures. The information obtained in cause of spoilage investigations can often be used to litigate claims against suppliers, and qualified IEH personnel can serve their clients as expert witnesses in claims that we believe are supported by investigative findings.

Determination of the cause of spoilage is getting to know your enemy. Knowing your enemy’s properties and the route of his infection provides the processor with enough information to solve most spoilage problems; and we, as your partner, will put all of our resources and expertise into helping you solve your problems.