Eurofins Food Testing UK Ltd has published a new guidance document, Food Microbiological Challenge Testing, to help food businesses understand when challenge testing is appropriate and how it can be applied to support food safety and shelf-life decisions.
Microbiological challenge tests are experimental studies designed to investigate whether microorganisms of concern can grow, survive, or die off in a food product following processing, or under reasonably foreseeable distribution and storage conditions. A defining feature is that live microorganisms are deliberately added to the food, then monitored over time under defined conditions.
The guidance explains key study types, including
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Growth potential testing to determine whether a food supports growth of the organism of concern
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Growth rate testing to evaluate how intrinsic and extrinsic control factors influence growth over time
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Inactivation studies where the organism may be reduced or eliminated under specific conditions
Challenge testing is commonly used for pathogens such as Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus, and can also be valuable for spoilage organisms including lactic acid bacteria, moulds and yeasts. It can therefore support both microbiological safety and product quality objectives.
Challenge testing is specialist work requiring pre-assessment, laboratory resource and often multiple samples; it is typically used where other approaches cannot provide the required assurance. Our food safety experts can advise on the most appropriate approach for your product and process.
Download the guidance document
Find out more about our challenge testing services.
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Our specialists are here to help you with your Microbiological Challenge Testing needs. Submit an enquiry or call +44 (0) 845 604 6740.
January 2026
