Shelf life of diets used for research is subjective. It is impossible to predict definitively when a specific diet is no longer suitable for purpose.
Nutritionist Barbara Mickelson, PhD, discusses considerations including vitamin content relative to species requirement and expected or measured rates of decline over time, risk for microbiological growth or other reactions affecting product quality, impact of manufacturing process and post-manufacturing processes such as irradiation or autoclaving, packaging, and storage conditions.
This talk will touch on these factors in relation to shelf life or recommended use period for standard natural ingredient diets, medicated diets, and custom research diets.
Complete the form to speak to one of our expert nutritionists to discuss your shelf-life or diet questions.
