RESTRICTED
WORLD TRADE WT/ACC/SAU/27
23September 1997
ORGANIZATION(97-3861)
Working Party ontheAccession Original: English
oftheKingdom ofSaudi Arabia
ACCESSION OFTHE KINGDOM OFSAUDI ARABIA
Communication from Saudi Arabia
TheMinistry ofCommerce oftheKingdom ofSaudi Arabia hassubmitted thefollowing
information ontheshelflifeoffoodproducts. TheAttachments andAnnexes mentioned areavailable
intheSecretariat (Accessions Division, Room 1126) forconsultation.
_______________
INTRODUCTION
Believing intheroleofstandardization inprotecting consumers andmaking theprograms of
economic development asuccess, theKingdom ofSaudi Arabia (KSA) embarked onconstitution of
theSaudi Arabian Standards Organization (SASO), videRoyal Decree No.M/10 dated 3.3.1392 AH
(corresponding to16.4.1972).
SASOistheonlynationalstandardizationbodyinKSAconcernedwithalltheactivitiesassociated
withstandards andmetrology inclusive ofthefollowing:
1. Development andapproval ofSaudi standards forallcommodities andproducts aswellasthe
standards concerned withmeasurement, calibration, codes anddefinitions ofcommodities andproducts,
sampling, preparation, inspection andtesting methods andother duties assigned toitbyvirtue ofSASO
Board ofDirectors ’decisions.
2. Publication ofstandards inthemost appropriate way;
3. Propagation ofnecessary awareness oftheimportance ofspecification andstandardization and
coordination oftheworks related tostandards andmetrology inKSA; and
4. Making therulesofgranting Certificate ofConformity, Quality Mark, ISO9000certification
andregulation oftheirissuance andtherighttousethem.
Inagreement withtheinternational system inalldifferent standardization fields, SASO
participates inthefollowing regional andinternational organizations:
- Standardization andMetrology Organization forGCC Countries (GSMO);
- Arab Industrial Development andMining Organization (AIDMO), Standards and
Metrology Center;
- International Organization forStandardization (ISO);
- International Electrotechnical Commission (IEC);
- Codex Alimentarius Commission (CAC);
- International Organization forLegal Metrology (OIML).WT/ACC/SAU/27
Page2
SASO Board ofDirectors headed bytheMinistry ofCommerce presides overSASO affairs,
draws itspolicy andtakes thenecessary actions foroptimal performance ofitsfunctions. Observed
initsformation thattheBoard ofDirectors represents thebodies concerned withstandards andmetrology
inKSA suchascommerce, industry, agriculture, health, municipal andrural affairs, public works
andhousing, customs, inaddition totheindustrial andcommercial chambers (asrepresentatives of
industrial andcommercial businessmen).
SASO develops Saudi standards byitstechnical staffandthrough technical committees that
areequally formed ofspecialists inthefieldofeachrespective committee representing legislative,
executive andacademic bodies, private sector andcommercial andindustrial chambers. Indrafting
standards technical committees depend oninternational standards, researches, scientific studies and
specialized references aswellasthefieldexperience ofindustry andcommerce menandcontrolling
authorities.
SASO attaches extreme importance tothefieldoffoodandagricultural products because of
itsdirect relation tothehealth andsafety oftheconsumer. Initswork, SASO depends oninternational
standards, recommendations andguidelines ofCAC andISO,international regulations andlegislations,
particularly thelegislations oftheEuropean Communities andtheUnited States aswellastheresults
oflocal, national, regional andinternational scientific studies andresearches, andscientific and
specialized references. SASO alsotakes intoaccount therigorous climatic conditions ofSaudi Arabia
withregard tothehightemperature andrelative humidity andtheirsevere differences fromoneregion
totheother andfrom onetimetotheother inKSA(This affects negatively thesafety andquality of
food.)
SASO, alsobenefits fromtheopinion ofgovernment, private andacademic concerned bodies
inside KSAandabroad, onthedraftstandards undergoing development, sufficient timebefore their
approval. SASO publishes itsdraftstandards inallpossible massmedia soastoachieve theinterests
oftheproducer, thetrader andtheconsumer. After approval ofthestandards, whether compulsory,
optional orinformative, theirsummaries arepublished intheofficial gazette andnormally given six
months ormore timelimit(asthecasemayrequire) tocommence application.
Itisworthy mentioning thatalltheSaudi standards issued bySASO areapplied onbothlocal
andimported products.
Because foodproducts areprocessed using several rawmaterials, technologies andpackaging
methods, thebiological, chemical andphysical risksvaryconsiderably fromoneproduct toanother,
inaddition tothedirect effect oftransport, handling, storage andclimatic conditions inthelevelof
suchrisks. Hence eachfoodproduct hasitsownshelflife.Itisimportant thatthisperiod iscalculated
using scientific datataking intoconsideration thetypeofheattreatment, other preservation treatments,
applied chilling methods, usedpackaging types, expected distribution conditions, storage temperatures
andtheuseofproduct quality anti-deterioration agents (Hurdles).
Believing intheimportance ofrealistic shelflifecalculations forfoodproducts andshowing
thedatemark ontheirlabels inhelping check thesafety andquality offoodproducts available for
saleinKSA, SASO issued theSaudi standards SSA1/1995 "Labelling ofPrepackaged Foods", SSA
702/1993 "Expiration Periods forFood Products -Part1"andSSA457/1986 "Expiration Periods for
Food Products -Part2",inaddition tothestandards concerned witheachfoodproduct, including its
definition, therequirements tobemet,whether aproduct safety health -related requirement under
SPSagreement oraproduct quality anditsnutritional value requirement subject toTBTagreement.WT/ACC/SAU/27
Page3
Thefollowing isapresentation offoodproduct shelflifethrough:
1. theconcept ofshelflifeoffoodproducts andthenecessity ofmarking itonfoodproduct labels;
2. theimportance ofdetermining foodproducts shelflifeingeneral;
3. factors affecting theshelflifeoffoodproducts andthemajor criteria taken intoconsideration
onassessing theshelflifeofdifferent foodproducts;
4. themethods usedtoassess shelflifeoffoodproducts;
5. theneedofKSA todetermine shelf lifeoffoodproducts inview ofitsrigorous climatic
conditions;
6. scientific criteria onwhich KSA depends fordetermining theshelflifeoffoodproducts.
1. TheConcept ofShelf LifeofFood Products andtheNecessity ofMarking itonLabels
What isshelflife? What isitsconcept?
Definition ofshelflifeininternational legislations andCAC carries thesame content ofshelf
lifedefinition intheSaudi standard. CAC defines shelflifeastheperiod during which thefoodkeeps
itsmicrobiological andsensory quality ataspecified temperature ofstorage. Thisperiod depends on
theFood-specific hazards, heattreatment orother preservation treatments, methods ofpackaging and
anyother anti-deterioration agents thatmaybeused.
Shelf lifeisareference toconsumers indicating theperiod within which foodpreserves its
essential properties under specified storage conditions before itstarts todeteriorate. Theshelf life
ofaproduct starts fromthedateofprocessing anditslength depends onseveral factors including type
oftheproduct, itsingredients, processing andpreservation methods, typeofpackaging, andtransport,
handling, storage andclimatic conditions. During thisperiod, thefoodshould:
- remain safetobeconsumed;
- keepitsproper sensory, chemical andmicrobiological properties;
- conform tothenutritional requirements mentioned ontheproduct label.
Datemarking onproduct label
TheSaudi Standard SSA702/1993 "Expiration Periods forFood Products -Part1"defines
bothdateofproduction anddateofexpiration andclearly stipulates adherence tothefollowing:
- showing production orpackaging datewithout anysymbols;
- showing expiry datewithout anysymbols, excluding somefoodproducts fromshowing
theexpiry datenamely tablesalt,sugar, dryvegetable, medical herbs, spices, dryand
dried pulses, teaandrice;and
- showing thedateinday/month/year format incaseofproducts withshelflifeupto
sixmonths, andinmonth/year format incaseofproducts withshelf lifeexceeding
sixmonths.
ThesaidSaudi standard alsoallows theuseofanyofthefollowing stipulation todenote expiry
date:
- usebydate;
- usebefore date;
- valid for....from production date;
- sellbydate.WT/ACC/SAU/27
Page4
Thestipulation ofSSA702/1993 agrees incontent withthestipulation ofCAC 1/1991 "Labels
ofPrepackaged Foodstuffs" andinternational legislations withrespect tonecessity ofshowing thedate
mark onlabels offoodproducts together withproper storage instructions. These legislations, and
primarily CAC 1/1991, include thefollowing:
(a) Definition of:
- "sellbydate": thelastdayofdisplaying theproduct forsaletotheconsumer after
which itcanbestored forreasonable period athome;
- "date ofminimum durability": thedatewhich indicates theendofperiod, under any
specifiedstorageconditions,throughwhichtheproductremainsmarketable,maintaining
itstasteandrequirements quality, thefoodmayremain extra suitable andacceptable
afterthisdate;
- "usebydate": thelastdayrecommended forconsumption orexpiry date, itmeans
thedayindicating theendoftheestimated period under thespecified storage conditions.
After thisdate,theproduct maynothavethequality properties normally expected by
theconsumer. After thisdatethefoodshould notbeconsidered marketable.
(b) Theobligation ofmarking thedateonfoodproduct label:
- show thedateofminimum durability when thedateincludes theday;
- dateshallbein"day/month" format iftheminimum durability period isnotexceeding
threemonths,andin"month/year"formatfortheproductswithmorethanthreemonths
to18months durability period andin"year" format fortheproducts withmore than
18months shelflife;
- dateistobeexpressed inthefollowing words accompanied withthedateitself or
reference totheplace ofthedateonthelabel, followed byexplanation ofstorage
conditions, ifnecessary.
- "Best before": ifthedateincludes theday.
- "Best before end": inother cases.
Thefollowing products areexcluded fromshowing thedateofminimum durability onthelabel:
- fresh fruits andvegetables, table salt,vinegar, solid sugars, confectionery products
containing sugar withcolour orflavour, andbakery products which areconsumed as
perthenature ofitsingredients within 24hours ofproduction.
Incaseofmicrobiological highly perishable foods which mayconstitute hazards toconsumer
health afterashort time, the"date ofminimum durability" istobereplaced by"usebydate". Insuch
case,thedateshould beinday/month/year format without symbols andfollowed bystorage condition
details.WT/ACC/SAU/27
Page5
2. Theimportance ofdetermining foodproducts ingeneral:
There hasbeenaninternational consensus ontheimportance ofdatemarking onthelabels
offoodproducts, andalsotheimportance ofspecifying theconditions ofstorage. These datashall
constitute apartofthebinding dataontheproduct label. Thishasbeenmentioned inCodex Standard
No.1/1985 "Labelling ofPrepackaged Foods" asfollows:
(a) thedateofproduction orthedateofpackaging shall bedeclared onallprepackaged food
products;
(b) datemarking shallbedeclared ontheproduct labelandshallbeexpressed as:"date ofminimum
durability" or"best before date". Thisdatespecifies theendoftheshelflifeunder specific
conditions ofstorage during which theproduct ismarketable andstillmaintains itsproperties
ofquality anditsnutritional value which meets theconsumer ’sneeds. However, thefood
product maystillbeacceptable afterthisdate;
(c) incaseofmicrobiologically highly perishable foods which, afterashort period oftime, would
likely constitute ahazard tothehealth ofconsumer, thedateshallbeexpressed as:"Use by
date", "Recommended lastconsumption date" or"Expiration date". Inother words, itmeans
thedaythatspecifies theendofthedecided period under anyspecified conditions ofstorage.
After thisdate, thefoodproduct shallnotbedeemed marketable;
(d) thedate, inanuncoded way, shall declare theday/month/year incaseofproducts whose
durability period doesnotexceed threemonths. Butasforthefoodproducts whose durability
period exceeds three moths, thedateshalldeclare themonth/year;
(e) some foodproducts shallbeexcluded from datemarking onthelabelsuchasvinegar, table
saltandsugar.
Codex ’sAlinorm 97,13Appendix IV"Hygienic Code ofPractice forChilled Packaged Foods
ofLongShelfLife"specifiestherecommendationsforthepreparation,packaging,storinganddistribution
ofchilled foods soastoprevent thegrowth ofpathogenic microorganisms under theprinciples ofHazard
Analysis ofCritical Control Point (HACCP). Thecodedefines theshelflifeastheperiod during which
theproduct maintains itsmicrobiological andsensory quality atspecified temperature ofstorage. This
period depends ontherisksoftheproduct itself, besides heattreatments oranyother treatments that
maybeusedtoprolong theshelflifeoftheproduct. Thecodedefines theterm"Use bydate" asthe
dateafterwhich thefoodproduct should notbeconsumed, calculated fromthedateofproduction and
alsoincluding theshelflifeoftheproduct, anddepending onthemargin ofsafety asdetermined by
themanufacturer.
Thecodespecified shelflifeforthethree foodproducts being taken asmodels toapply this
codeatspecified storage temperatures.
Recommended International Code ofPractice forthefrozen fishCAC/RCP 16/1978 andits
updating in1996made acomparison between thestorage periods offrozen fishandtheeffect ofstorage
temperatures andkindoffishonstorage periods.
Many countries, ofwhich theU.S.comes first,laiddown guidelines thatspecify theoptimum
conditionsforthetransport,storageandhandlingofdifferentfoodproductsandincludingalsoappropriate
storage periods atspecified storage conditions. Most ofthese countries obligate themanufacturer to
statethespecified shelflifeofthehighperishable products.WT/ACC/SAU/27
Page6
Insome countries, thegovernmental bodies, incooperation withacademies andbusinessmen,
specify theshelflifeofevery foodproduct (except fewproducts) under specified conditions ofstorage
andspecified methods ofpackaging. Jordan, asanexample, issued twostandards Nos.288and401
fortheshelf lifeoffoodproducts. Russia alsospecifies theshelf lifeofevery product within the
product ’sstandard itself.
Thisworld ’sconcern indicates theimportance ofdeclaring theshelflifeoffoodproducts on
theproduct label asthisdeclaration shallbenefit theconsumer, manufacturer andthemerchants at
thesame time. Thiswillalso:
(a) helpguide theconsumer tothesafety offoods andtheproduct ’smaintenance ofitsappropriate
sensory, chemical andmicrobiological properties offood, andtheproduct ’scompliance with
thenutritional requirements declared onthelabelandwhich satisfy theconsumer ’sdesire and
needs;
(b) facilitate andorganize thecirculation offoodproducts through marketing theproducts that
were produced firstly;
(c) facilitate andorganize thedutyoffoodinspectors inmarkets;
(d) givetheopportunity totheconsumer soastoparticipate infoodcontrol processes.
3. Factors affecting theshelflifeoffoodproducts andthemajor criteria taken intoconsideration
onassessing theshelflifeofdifferent foodproducts:
Several sensory, biological andchemical changes, ingeneral, come uponfoods during transport,
handling andstorage, andbythepassage oftimetheynegatively affect thequality, safety andhence
theirshelflife. Hereafter wewillpresent some ofthese changes:
(a) biological changes result from:
- continuous biological enzymatic reactions affecting thesensory properties inaddition
tomaking thefoodmore susceptible toattack ofmicroorganisms;
- microbial growth where microorganisms i.ebacteria, yeast andmoulds, cangrow in
awide range ofenvironmental conditions, where theydegenerate foodingredients
leading todeterioration orcausing foodpoisoning because oftheirreproduction and
foodcontamination bytheir secretion ofpoisonous substances suchastoxins and
aflatoxins;
- infestation ofinsects androdents.
(b) sensory changes:
- including thechanges oftaste, colour, consistency andflavour resulting fromchemical
reactions ormicrobial growth anddegeneration offoodingredients orduetolossor
acquisitionofhumidityinadditiontomechanicalchangesduetopoor-qualityprocessing
orbelow-standard methods oftransport, handling andstorage.WT/ACC/SAU/27
Page7
(c) chemical changes, including:
(i) reaction offoodingredients withtheavailable oxygen orduetooxidization byan
oxidizing agent;
(ii) interaction offoodingredients, particularly theoneswithactive groups orasaresult
ofthedegeneration offoodingredients oritsprecipitation ordenaturation;
(iii) reaction offoodingredients withpackaging materials suchasthereaction ofacidic
substances withtincansatthewelding linesorinternal coating scratches, which leads
tocanswelling,andmayleadtocorrosion,release,rustingandmicrobialcontamination,
orthemigration ofsome carcinogenic plastic components tothefoodstuff suchasvinyl
chloride.
KSAagrees withallregional andinternational organizations andscientific specialized institutes
thattherateofsuchchanges isthecorrect criteria forthedetermination ofshelflifeoffoodproducts.
Therefore, thefactors which increase therecurrence ofsuchchanges leadtorapid deterioration of
thefoodquality specifications andaffect itssafety andedibility forhuman consumption.
These factors canbedivided intotwocategories:
(a) Internal factors related totheproperties ofafoodcommodity including:
- pHvalue: itaffects thespoilage ratecaused bymicro-organisms because each
micro-organism hasitsownpHvalue appropriate toitsgrowth inaddition totheeffect
oftheacidonpackaging materials, particularly metallic cans;
- water activity: where thelesser thewater activity is,i.e.humidity content inthe
product, thelesser themicrobial activity. Thewater medium helps theoccurrence
ofchemical andsensory changes too;
- foodcontents: Fatty foods, forexample, decay faster thannon-fatty foods;
- chemical composition andthecontents having anti-bacteria andanti-fungus effects.
Some micro-organisms needvitamins andsaltsfortheirgrowth andreproduction. Inaddition,
some haveananti-micro-organism effect.
- Natural protection, suchasthehuskofnutsandpulses.
(b) External factors, represented intheambient external conditions andfactors including:
- Temperature: Itisknown thathightemperature increases therecurrence ofchemical
reactions andincreases thegrowth rateofmicrobes inallfoods ingeneral, aswell
asthefastdecaying chilled orfrozen foods inparticular.
Therateofchemical reactions doubles with10oCincrease intemperature. Inaddition,
themicrobial activity dreadfully intensifies atatemperature of20-30oC,where the
count ofbacteria doubles every 20minutes. Itisknown thatmicrobial activity isone
oftheimportant factors causing fooddeterioration.WT/ACC/SAU/27
Page8
Preserving some foods atatemperature lower thanthesuitable temperature forstorage
mayaffect theirquality andmaycontribute totheaggravation ofthemicrobial activity.
Forexample, chilling fast-decaying foods toatemperature below 2oCbrings about
theformation oficecrystals, causing thebreakage ofcellsandtissues andconsequently
increasing theratiooftheseparate fluid, exposing greater surface tomicrobial growth
andtherefore, torapid decay.
Themost hazardous effect oftemperature which leads torapid quality deterioration
andmicrobiological decay offoodistemperature fluctuation during transportation,
handling andstorage.
- Time: Itisknown thatbytimetherecurrence ofbiological, sensory andchemical
changes increases, which leads tothedegradation oftheproduct quality andsafety.
- Oxygen: Itisoneofthemost important hazards tofoods during storage. Itcauses
anincrease inthereactions oftheoxidation ofoils,colouring agents andvitamins and
canbeovercome byadopting apackaging system which gives oxygen noaccess as
isthecaseincanning, hermetic seal,vacuum seal,sealwithaninertgasorbythe
useofsome additives suchasglucosides andperoxides, togetridofoxygen andglucose
ineggs, oradding antioxidants.
- Relative Humidity: Thebiological reactions increase inahumid medium which
functionsasanappropriatemediumformicro-organismstogrow.Preservationmethod,
packaging method andtypeofthepackaging material playanimportant roleinhumidity
lossoracquisition.
- Light: Light stimulates chemical reactions andincreases itsrecurrence. Moreover,
itdestroys some vitamins, and,therefore, affects thequality ofthefoodproduct.
- Primary microbial load: Themore themicrobial loadintherawmaterial is,themore
deteriorated getstheproduct quality andthemorerapidly itdecays. Thisfactislabelled
under thequality ofrawmaterials.
- Packaging method, thekindofmaterial usedinpackaging, itsappropriateness tothe
foodproduct, howtightly sealed itis,itsairandhumidity permeability andtheeffect
oftemperatureonthemigrationofsomedetrimentalpackagingmaterialstothepackaged
foodetc.
- Thedifferent processing treatments thatreduce therecurrence ofbiological, chemical
andsensory changes oftheproduct andextend itsshelf lifesuchassterilization,
pasteurization, canning, salifying, smoking, pickling, chilling orfreezing withheed
paidtotherapidity offreezing because slowfreezing brings about theformation of
icecrystals thatcause rapid decay oftheproduct. Furthermore, there arelotsof
additives thatreduce therecurrence ofchanges andprevent thegrowth of
micro-organisms suchastheallowed preservatives, andantioxidants etc.which would
prolong theshelflifeoftheproduct.
Therefore, allthese factors overlap intheireffects ontherecurrence ofbiological, sensory,
andchemical changes and,consequently, affect theshelf lifeoftheproduct. Those factors canbe
summarized asfollows:WT/ACC/SAU/27
Page9
- product: quality ofrawmaterial andthenature ofthefoodproduct anditscontents
ofhumidity andnutritional contents;
- processing: processing orpreparation conditions, preservation method andhygienic
precautions;
- packaging: packaging methods, thekind ofpackaging materials andtheir
appropriateness totheproduct;
- conditions oftransport, handling andstorage;
- prevailing climatic conditions andtheireffect ontheconditions oftransport, storage
andhandling.
4. Thesubjective methods usedforevaluating theshelflifeoffoodproducts:
They arelaboratory methods involving microbiological, chemical andsensory tests. Thekind
oftests, tobecarried outvaryaccording tothekindofthefoodproduct, themethod ofprocessing,
thekindofpackaging andtheconditions ofpreserving it.
(a) Direct Method
Itisthemostcommon method inmany parts oftheworld; itinvolves storing theproduct at
selected storage conditions foraperiod oftimelonger thantheexpected shelflife.Theproduct should
beinspected atregular intervals, accordingly therateofthefoodquality deterioration oritsnutritional
value could bedetermined orthetimewhen thefooddeteriorates andbecomes unfit forhuman
consumption aswell. Thismethod involves some steps:
(i) determiningthefactorswhichcausethedeteriorationofthefoodintendedtobeevaluated
forshelflife,orleadittobeunfitforhuman consumption ordeteriorating itsquality
leveloritsnutritional value;
(ii) selecting suitable teststobecarried outontheproduct toevaluate itsquality andsafety,
these testsareclassified into:
- Sensory Tests
- Microbiological Tests
- Chemical Tests
- Physical Tests;
(iii) making adetailed study planincluding thenumber ofsamples, thespecified storage
conditionsandtheselectedtestsanddeterminingatimetableforcarryingoutexperiments
andfinalizing thestudy;
(iv) making astudy according tothetimetable andrecording theresults.
(v) using these results inevaluating theperiod inwhich thefoodcould keepitsquality,
itsnutritional value andtheaccepted safety under theselected storing conditions and
hence determining theshelflifeunder specified storing conditions;
(vi) monitoring theproduct toensure itsquality andsafety during thespecified shelflife
under theselected storage conditions.WT/ACC/SAU/27
Page10
(b) Indirect Method
Methods forevaluating theshelflifewithout storing theproduct throughout theexpected period
oftheshelflife.Itcould beuseful instudying theshelflifeoftheproducts thathavelongshelflife.
Some ofthese methods are:
Theaccelerated shelflifestudies: Itinvolves accelerating thedeterioration ofthequality rate
oftheproduct bystoring itathightemperatures. Theresults obtained areusedincalculating theshelf
lifeoftheproducts under normal conditions ofstorage (theappropriate ones). Thismethod depends
ontheprinciple thatthetemperature ’sriseadversely affects theshelflifeofproducts.
Inpractice, theproduct shallbestored atdifferent temperatures soclose totheappropriate
temperature ofstoring theproduct. Anychanges intheproperties oftheproduct ’squality shallbe
recordedunderthesetemperatures,byusingspecifiedmathematicequations(amongwhichtheArrhenius
equation which mainly depends ontheeffect oftemperature ontherateofchange intheproperties
ofquality). Thus, theshelf lifeshallbespecified. Some researchers usewhat isknown asQ10to
determine theshelf lifeinstead ofusing Arrhenius equation. Q10isthelowrateintheshelf life(or
theincrease ofspecific reaction rate)foreach10oCmaximum more thantheappropriate temperature
ofstorage.
5. TheneedofKSA.to determine theshelflifeoffoodproducts inviewofitsrigorous climatic
conditions:
Theimportance ofdetermination ofshelflifeoffoodproducts inKSA. springs fromitskeenness
onfoodsafety forthesafety andhealth oftheconsumer andconsidering theinterests ofboththeproducer
andthetrader atthesame time. Theimportance ofdetermination ofshelflifeoffoodproducts sold
inKSA isduetothefollowing reasons:
(a) Therigorous environmental conditions inKSA andtheirnegative effects ontheshelflifeof
foodproducts:
Itisquietevident through thedetailed dataoftherecorded temperatures andrelative humidity
throughout theyearinallareasofKSAthatthereisatemperature increase almost inallseasons
oftheyearandadrastic variation fromtimetotimeandfromanareatoanother, inaddition
totheincrease intheleveloftherelative humidity inairinmany areas. Thefieldstudy which
SASO hasconducted tostudy theconditions oftransportation, handling andstorage showed
alsothesevere conditions towhich thefoodproducts areexposed during transportation,
distribution andstorage inallareas oftheKingdom whether these products arenational or
imported (Reference 2,Annex 1).Therigorous climatic conditions inKSAwhich effectively
leadtotheincrease oftherateofthebiological, sensory andchemical changes, consequently
haveanegative effect onthequality ofthefoodproducts, theirnutritional value andsafety
forhuman consumption andhence, reduce theshelflife,areasfollows:
(i) thehighincrease oftemperature inalmost allseasons andareas ofKSA;
(ii) thedrastic variation intemperatures between dayandnightandfromaseason toanother
andfrom anareatoanother;
(iii) thehighincrease intheleveloftherelative humidity inmany areas.
Inarticle three, wehaveshowed allthefactors thatcould affect theshelf lifeofthefood
products aswellastheseriousness ofthetemperature increase anditsfluctuations andtheWT/ACC/SAU/27
Page11
increase inthehumidity content onthequality ofthefoodproducts, theirnutritional value
andsafety, andparticularly theirrolein:
- increasing therateofmicrobic growth andmicrobic decay offoodandtheirseriousness
onthesafety andhealth oftheconsumer;
- increasing therateofthechemical reactions which could affect thesensory quality
ofthefoodanditsnutritional value, itcould alsoaffect thesafety ofthefoodasaresult
offorming some harmful materials tohealth;
- increasing therateofchemical interactions between foodcontents andpackaging
materials aswellasthemigration ofsome harmful materials tohealth tothefoodsuch
ascontaminating metallic elements, leadforinstance inthecaseofmetal cans, and
vinyl chloride inthecaseofPVC cans.
- increasing theinteraction rateofthepackaging materials withthemedium suchasthe
rustofthemetal cansespecially onthewelding areasthisresults inletting offandhence
themicrobial decay offoodandtheeffect ofthatonitssafety.
Thewideness ofSaudi Arabia andthevariations intemperature ledtoserious fluctuation in
thetemperatures ofthefoodproducts during transportation, distribution andstorage, inaddition
tothesusceptibility oftheimported products aswelltomore fluctuations intheirtemperatures
because ofthevarying conditions theyundergo during transportation, shipping andunshipping
indifferent ports.
Thisbecomes clearthrough thestudy which SASO hasconducted incooperation withMIRINZ
inevaluating theshelflifeofchilled lamb meatandthechilled packaged under vacuum and
thechilled packaged incarbon dioxide atmosphere whether national orimported (Reference
[2]Appendix [1]). Since theresults ofevaluating thefoodcoldchain from theplace of
production uptostorage inrefrigerators showed adrastic variation inthetemperature ofthe
meat because ofanoticeable increase intemperatures during transportation, shipping and
unshipping, allthishadastrong effect inreducing theshelflifeofthemeatconsignments which
havesuffered from highfluctuation intemperatures.
Theeffect ofKSAtropical climatic conditions, according towhathasbeenmentioned, extends
toallringsofthefoodchain fromrawmaterials, manufacturing processes, packaging, storage,
transportation, andretail andwholesale distribution tothearrival ofthefoodproduct tothe
consumer andkeeping itprior touse.
(b) TheKSAimports foodproducts from mostoftheworld countries inspiteofthedifferences
inproduction conditions andvariety ofrawmaterials andthemethods ofpreserving, packaging,
transport andstorage. Notdetermining appropriate shelflifewould leadtheserious companies
tospecify actual shelflife,while othercompanies maygivelongandrealistic shelflife,although
thequality oftheirproducts maybelessthanthequality ofproducts oftheserious companies
which willleadtodishonest competition.
(c) Thelevelofnutritional awareness inKSAisstillaspoorasinthedeveloping countries. So,
thedeterminationofshelflifeoffoodproductswillleadtoraisethelevelofnutritionalawareness
especially regarding theimportance ofpreserving foodproducts byappropriate method atthe
specified relative humidity andtemperature during transport, distribution andstorage ofthese
products which willhelptominimize thelossratiointhefoodproducts asaresult ofwrong
methods oftransport anddistribution bywholesale orretail andstorage especially indistant
regions from themain cities suchasvillages.WT/ACC/SAU/27
Page12
6. Thescientific criteria onwhich KSAdepended fordetermining theshelflifeoffoodproducts
KSA hasdetermined realistic shelflifeforfoodproducts, byadopting thescientific method
inevaluation through:
(a) theresultsofscientificstudiescarriedoutbySASOorthroughcooperationwithsomespecialized
scientific bodies intheworld suchasMIRINZ orthestudies conducted bytheuniversities
andresearch centres inKSA regarding theestimation ofshelf lifeofnational andimported
foodproducts andthefactors affecting shelflife.Allthesestudies relied ontheobjective method
based onthescientific principles inestimating shelflifeasclearly mentioned inSection Six.
Annex No.(1)shows alistofthese scientific researches andstudies carried outinKSA;
(b) theresults ofscientific studies carried outinvarious specialized scientific institutes, universities
andresearch centres allovertheworld where thesescientific studies relyonthesamescientific
method followed inobjective methods toestimate shelflifewhether following thedirect or
indirect methods. Annex No.(2)shows alistofsome scientific researches andstudies carried
outbyspecialized scientific bodies intheworld tostudy theshelflifeunder specified storage
conditions;
(c) acquainting withmany world scientific references comprising theoutcome ofexpertise, studies
andthelongexperience inthefieldofstudying thefactors affecting theshelf lifeoffood
products andthemode ofdeterioration. Moreover, acquainting withthestudies concerned
withthecalculation oftheshelflifeofdifferent foodproducts atspecified storage conditions
bydirect orindirect methods, aswellastheoptimum conditions fortransport, storage,
distribution andhandling oftheseproducts. Annex No.(3)shows alistofscientific references
pertinent tothefieldofshelflifeoffoods andthefactors affecting thereon.
Atop ofwhich comes:
Labuza T.P1982
Shelf LifeDating ofFoods
Food andNutrition Press Inc.,Westport, Connecticut, U.S.A.
which includes, inaddition towhathasbeenmentioned, specific recommendations onshelf
lifeofvarious foodproducts under specified storage conditions, especially temperature and
relative humidity, inaddition todetermining thepackaging andprocessing methods;
(c) relying onsome National andInternational standards ofsome countries. Themostimportant
standards are:
- CAC/Codex No.1/1985 "Labelling ofPrepackaged Foods";
- CAC/International Code ofPractice forFrozen FishNo.16/1978;
- Canadian Standard: GP-283-32/1973 "Powders ofFruit Drinks";
- PP-F-381J/1975 "Chilled andFrozen Fish";
- Jordanian Standard No.288/1994 "Foodstuffs -Expiration Periods ofFoodstuffs";
- Jordanian Standard No.401/1984 "Expiration Periods ofFoodstuffs -Infant Foods
andChildren Foods".
(d) being guided bytheviews ofmany research centres atopofwhich comes Leatherhead Research
Center andtheInternational Scientific Institutes suchasIIRandtheuniversities as"Maryland
University" intheUnited States andmany specialized bodies andassociations offoodprocessorsWT/ACC/SAU/27
Page13
intheworld suchasAssociations ofFrozen Food Processors intheUnited Kingdom andmany
ofthemajor international companies andfactories inthefieldoffoods;
(e) being guided bytheviews ofalltheconcerned bodies inKSAi.e.governmental andacademic
bodies, commerce chambers andbusinessmen andbenefiting oftheirscientific andpractical
experience regarding thefactors affecting thequality offoodproducts andtheeffect oftransport,
storage, handling andclimatic conditions onshelflifeoffoodproducts.
(f) taking intoconsideration allthefactors leading totheincrease oftherateofbiological, chemical
andsensory changes, andthusaffecting thequality andnutritional value oftheproduct and
itssafety. Taking intoconsideration theeffect ofpermanent conditions oftransport andstorage
inKSA, therigorous climatic conditions anditsstrong effect ontherateofchanges andthus
adversely affecting shelf lifeoffoodproducts mainly thehighriseoftemperature andits
fluctuation fromonetimetoanother andfromoneregion toanother besides theriseofrelative
humidity.
Annex 4includes examples ofeachfoodproduct, specifying theapproved shelflife,therequired
storage conditions andthereferences usedtodetermine shelflifementioning theshelfliferecommended
inthese references under specified storage conditions andpackaging types.
Based uponwhatismentioned above, itisclearly evident thatKSAinspecifying foodproducts
shelf life,depends mainly onscientific criteria, taking intoaccount theopinions ofcontrolling and
academic bodies andindustrial andtradesmen inside theKingdom andabroad, withobservance ofthe
domestic rigorous climatic conditions andnotbeing strict inspecifying shelflife.
_______________
ATTACHMENTS
1. Saudi Arabian Standards Organisation (SASO) Quality Assurance Questionnaire
2. SASO Quality Assurance, Quality Systems Registration Scheme (QSRS), Scheme Summary
3. SASO Quality Assurance Guide toSSAGSISO900Standards
4. SASO, SASO Quality Assurance draftRegulations fortheQuality Systems Registration
5. References Used forEvaluation ofShelf LifeofFood Products.
ANNEXES
1. ListofScientific Research 'sConducted intheKingdom ofSaudi Arabia Concerning Shelf Life
ofFood Products
2. ListofSome Scientific Research andReports Conducted byaNumber ofScientific Authorities
intheWorld
3. ListofInternational Scientific References Used forEvaluating Shelf LifeofFood Products
4. Examples ofEach Food Product Specifying theApproved Shelf Life, Required Storage
Conditions andReferences Used toAssess Shelf Life