Secondary Shelf Life of Foods: State of the Art and Future Perspective

Abstract

AbstractThis review aims to approach the secondary shelf life (SSL) issue by providing an overview of the studies currently available on the subject and suggesting a theoretical framework to model the dependence of the SSL on the residual shelf life (RSL), a new concept introduced in this study. As it will be discussed later, to date, there are no systemic approaches and no guidelines to predict the dependence of the SSL on the RSL, even though the SSL is closely related to RSL. The few articles on the topic available in the literature are limited to assess the SSL of food, and its dependence on packaging systems or storage conditions after the package opening. The new approach based on the RSL can give a valid tool to industrial and scientific operators in the food sector for a more appropriate prediction of SSL. The enhanced awareness about a correct SSL prediction might lead to lower food waste generation.