摘要：Main purpose of food preservation methods is to limit the deterioration resulting from both environmental conditions and/or chemical composition. Various physical and chemical methods are used either in combination or individually in order to extent the storage stability of foods. All processes in the food industry have been combined with a packaging technique according to their structure and food products have been presented in an appropriate packaging material to consumers. In societies where the consumers have been fully educated, declarations of expiry date on food package has become a legal obligation. Consequently, the term shelf-life that is used for the packaged food can be defined as the time taken for food to be presented without being deteriorated due to any chemical, physical and microbiological reasons. In the present paper, factor affecting the shelf-life of foods and methods used to predict shelf-life have been reviewed.
