According to the Institute of Food Technologists (IFT) and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), shelf-life is “the amount of time that a food product is considered acceptable for consumption when stored at the appropriate storage conditions.” When determining if a food product is acceptable for consumption, several factors – including organoleptic properties (taste, texture, odor, appearance), microbial spoilage and chemical changes to the product during storage – must be considered.  Continue Reading