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Author:   Dominic Man (South Bank University, London)
Publisher:   John Wiley and Sons Ltd
Imprint:   Wiley-Blackwell
Edition:   2nd edition
Dimensions:   Width: 15.10cm , Height: 0.80cm , Length: 23.00cm
Weight:   0.204kg
ISBN:  

9781118346266

ISBN 10:   1118346262
Pages:   160
Publication Date:   08 May 2015
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Preface to the Second Edition ix Preface to the First Edition xi Section 1 Introduction to shelf life of foods – Frequently asked questions 1 1.1 What is shelf life? 1 1.2 Why are food safety and shelf life related? 2 1.3 Who should be interested in shelf life of foods? 5 1.4 Who is responsible for determining shelf life? 6 1.5 Is it illegal to give a wrong shelf life to a food product? 7 1.6 How long a shelf life should my product have? 10 1.7 What is accelerated shelf life testing? 12 1.8 What are the resources required for determining shelf life? 15 1.9 How is the end of shelf life normally decided? 16 1.10 How do we ensure that the shelf lives established for our products are accurate and reproducible? 17 1.11 Can mathematical/computer models help in shelf life determinations? 20 1.12 What is challenge testing? 30 1.13 Can the shelf life of my product be extended? 31 1.14 How are storage tests and trials set up for determining shelf life? 36 1.14.1 Objective of the storage trial 36 1.14.2 Storage conditions 36 1.14.3 Samples for storage trials 37 1.14.4 Sampling schedule 38 1.14.5 Shelf life tests 38 1.15 Food waste and shelf life: What is the problem? 39 1.16 Summary 40 Section 2 The ways food deteriorates and spoils 41 2.1 Mechanisms of food deterioration and spoilage 41 2.1.1 Physical changes and mechanisms 41 2.1.2 Chemical and/or biochemical changes 46 2.1.3 Light‐induced changes 57 2.1.4 Microbiological changes 58 2.2 Factors influencing the shelf life of foods 62 2.2.1 Intrinsic factors 62 2.2.2 Extrinsic factors 71 2.2.3 Interaction between intrinsic and extrinsic factors 76 2.2.4 Consumer handling and use 76 2.2.5 Commercial considerations 77 2.3 Summary 77 Section 3 Determining shelf life in practice 79 3.1 Case study 1 – chilled recipe dish 79 3.1.1 The product 79 3.1.2 The process 79 3.1.3 Food safety 80 3.1.4 Mechanism(s) of shelf life deterioration 81 3.1.5 Shelf life determination – storage trials 81 3.1.6 Predicting shelf life 82 3.1.7 Assurance of assigned shelf life – the HACCP approach 82 3.2 Case study 2 – savoury potato snack 83 3.2.1 The product 83 3.2.2 The process 83 3.2.3 Food safety 83 3.2.4 Mechanism(s) of shelf life deterioration 84 3.2.5 Shelf life determination – storage trials 85 3.2.6 Assurance of assigned shelf life – the HACCP approach 86 3.3 Case study 3 – carbonated soft drink 86 3.3.1 The product 86 3.3.2 The process 87 3.3.3 Food safety 88 3.3.4 Mechanism(s) of shelf life determination 88 3.3.5 Shelf life determination – storage trials 88 3.3.6 Assurance of assigned shelf life – the HACCP approach 89 3.4 Case study 4 – condiment sauce 91 3.4.1 The product 91 3.4.2 The process 91 3.4.3 Food safety 91 3.4.4 Mechanism(s) of shelf life deterioration 91 3.4.5 Shelf life determination – storage trials 93 3.4.6 Assurance of assigned shelf life – the HACCP approach 94 3.5 Case study 5 – frozen baked cake 95 3.5.1 The product 95 3.5.2 The process 95 3.5.3 Food safety 95 3.5.4 Mechanisms(s) of shelf life deterioration 95 3.5.5 Shelf life determination – storage trials 96 3.5.6 Assurance of assigned shelf life – the HACCP approach 97 3.6 Summary 98 Epilogue 101 Appendix A: The Arrhenius model 109 Appendix B: The CIMSCEE formulae for microbiological safety and stability 111 References 115 Index 131

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Author Information

Dominic Man is a food scientist with 40 years’ experience in technical development and food safety and quality management in the UK food industry. He has worked for a number of food companies covering product categories of frozen foods, chilled ready meals and ambient cakes, pastries and biscuits. He has conducted academic research in HACCP, sensory evaluation, stability of water-soluble vitamins, and currently, long-term storage properties of green teas. He has successfully managed government-industry funded KTP projects, and carried out consultancy work for the industry. He is a part-time lecturer at London South Bank University and a consultant of its London Food Centre.

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