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Shelf Life and Food Safety

Author: Basharat Nabi Dar

Publisher: CRC Press

Published: 2022-06-01

Total Pages: 414

ISBN-13: 1000586081

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety, which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors, including ingredients for formulation, processing techniques, packaging, and storage conditions Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.

Food Safety and Quality-Based Shelf Life of Perishable Foods

Author: Peter J. Taormina

Publisher: Springer Nature

Published: 2021

Total Pages: 167

ISBN-13: 3030543757

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This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.

Food Quality and Shelf Life

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2019-06-25

Total Pages: 418

ISBN-13: 0128171901

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Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Shelf Life and Food Safety

Author: Basharat Nabi Dar

Publisher: CRC Press

Published: 2022-06-01

Total Pages: 501

ISBN-13: 100058612X

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Shelf Life Evaluation of Foods

Author: Adrian Jones

Publisher: Springer

Published: 2012-12-06

Total Pages: 333

ISBN-13: 1461520959

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The subject of shelf life of foods is not a new one. Increasing consumer interest in food safety, quality and date marking, competitjve pressures from retailers and extensive legislative changes, however, have combined to give the subject a new significance. The proper and correct determina tion of shelf life is of course fundamental to Good Manufacturing Practice (GMP) for the food and drink industry. Manufacturers who aim to produce safe, wholesome and attractive food products 'right the first time' and 'right every time' will already know the importance of proper shelf life evaluation. Incorrect shelf lives can potentially bring about dire legal, safety or financial consequences. This is not to belittle the difficulty of failing to meet consumer expectations consistently as a result of shelf lives that have been arrived at unreliably. A proper evaluation of shelf life must be grounded on sound scientific principles, supported by up-to-date techniques in food science and tech nology. This book, therefore, begins with five chapters reviewing the prin ciples of shelf life evaluation. These are followed by ten chapters on a number of selected food products. All the authors either have first hand experience on the practice of shelf life evaluation or are involved in research of the subject. Because of the diversity and complexity of food products now available, no attempt has been made to cover every product group, let alone every product conceivable.

Shelf Life

Author: Dominic Man

Publisher: John Wiley & Sons

Published: 2015-03-23

Total Pages: 152

ISBN-13: 1118346254

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Shelf life, a term recognised in EU/UK food legislation, may bedefined as the period of time for which a food product will remainsafe and fit for use, provided that it is kept in defined storageconditions. During this period, the product should retain itsdesired sensory, chemical, physical, functional and microbiologicalcharacteristics, as well as accurately comply with any nutritionalinformation printed on the label. Shelf lifetherefore refers to a number of different aspects; each foodproduct has a microbiological shelf life, a chemical shelf life,and a sensory (or organoleptic) shelf life. These categoriesreflect the different ways in which a food product will deteriorateover time. Ultimately the shelf life of a food product is intendedto reflect the overall effect of these different aspects. Shelf life has always been an important facet of industrial foodpreparation and production, as food and drink are often produced inone area and then distributed to other areas for retailing andconsumption. Globalised distribution and supply chains make itimperative that food should survive the transit between producerand consumer – as a perishable commodity, food carries a highrisk of spoilage. As such, a realistic, workable and reproducibleshelf life has to be determined every time a new food product isdeveloped and marketed; shelf life determination of food has becomean integral part of food safety, quality assurance, productdevelopment, marketing, and consumer behaviour. Dominic Mans Shelf Life, now in a revised and updatedsecond edition, encompasses the core considerations about shelflife. Section 1 introduces shelf life, describes its relationshipto food safety, and provides answers to the frequently askedquestions around shelf life determination and testing which are amanagers chief concerns. Section 2 covers the science of thevarious ways in which food deteriorates and spoils, including thephysical, chemical and microbiological changes. Section 3 looks atshelf life in practice, using case studies of different products toillustrate how shelf life may be determined in real life settings.This book will be invaluable to both practitioners and students inneed of a succinct and comprehensive overview of shelf lifeconcerns and topics.

Food Shelf Life Stability

Author: Michael Eskin

Publisher: CRC Press

Published: 2000-09-19

Total Pages: 384

ISBN-13: 1420036653

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Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting

Food Safety and Preservation

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

Published: 2018-04-18

Total Pages: 696

ISBN-13: 0128149574

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Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation

Handbook of Natural Antimicrobials for Food Safety and Quality

Author: M Taylor

Publisher: Elsevier

Published: 2014-11-04

Total Pages: 443

ISBN-13: 1782420428

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Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Shelf Life Evaluation of Foods

Author: Dominic Man

Publisher: Springer Science & Business Media

Published: 2000-07-31

Total Pages: 314

ISBN-13: 9780834217829

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The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.