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Defining the objective of a challenge study may be less straightforward than it may appear initially. The two types of challenge studies are pathogen growth inhibition and pathogen inactivation. It is possible that your product may need both studies conducted. The choice of target pathogen(s), inoculation method, inoculation level, temperature(s) tested, and controls will vary depending on the study objective(s). Can you find “safe harbors” in regulations, validated predictive models, or published literature that sufficiently match your product to substitute for a challenge study, or will you be able to reduce the number of experiments needed for validation? Our expert speakers from the Food Research Institute (FRI) at the University of Wisconsin–Madison will answer these questions and more, in this webinar discussing the “why” and “how” of conducting challenge studies to ensure safer food products and longer shelf life.