All shelf-stable acid and acidified foods should be submitted for shelf-life and safety testing. This is a two part process:

Part I

Send one container of each product to:

Dr. Al Wagner
TAMU 2134, Room 225
Horticulture Department
College Station, TX 77843-2134

NO FORMULAS – PLEASE!

I only do testing on acid and acidified foods like salsa, hot sauce, salad dressings, pickled products, barbeque sauces and pasta sauces. I do not do process authority work on teas, coffees and soft drinks. If you have any doubt if your product qualifies for my testing, please email Dr. Wagner at al.wagner@ag.tamu.edu. 

• Include your processing parameters and ingredients.
• Please let me know if your starting ingredients are fresh, frozen canned, etc.
• Please include all of your contact information including address, phone number, fax, email address, etc.
• Product evaluations will be sent via email. Please include a valid email address with each submission.
• Please choose one of the following payment options.

Please note: There is a $75.00 fee per product to be tested.
No results will be sent until payment is received.

• Please click here to pay with now with a credit card (preferred method)
• Please click here to submit a form to be invoiced (Note that results will be sent when payment is received)

Part II

Refer to list of approved laboratories (see the table below); pick the one most suited to your location. Send them two containers of each product. They will incubate one at 25°C and one at 35°C for 30 days. Then they will test for aerobic plate count; lactic acid bacteria; yeast and mold. Remind them to send a copy of lab report to Dr. Wagner.

You will then receive a product evaluation form from Dr. Wagner’s office. This form should be kept on file at your place of business. If you are using a co-packer they should have a copy on file.