The crucial subject of the shelf life of food products affects the manufacture, processing, distribution, sale and consumption of all foods. It is a hot topic that is on the mind of every 21st Century consumer and cannot be ignored. Following the clear and concise style of the Blackwell Food Industry Briefing Series, Shelf Life allows the reader to dip in and discover or re-discover how to manage shelf life of foods looking at definitions, regulations, responsibilities, and the important task of determining the shelf life of food products. Separated into three sections, Shelf Life offers guidance on and answers to questions every person involved with food products should ask. It considers the mechanisms of food deterioration and the factors that can influence shelf life of foods and offers examples of how to determine the length of shelf life for different products.Dominic Man writes as a recognised expert with proven experience in this field, and enables any reader to tackle day to day problems related to shelf life of foods. Discussing the close relationship between food safety and shelf life this book is an essential resource for all food industry professionals and scholars who need to gain an overview of this extremely important subject.The book will appeal to senior students of food science and technology and related disciplines, and to practising food professionals such as product developers and quality assurance technologists.Concise, easy-to-use, quick reference book. Enable user to gain a quick working knowledge of Shelf Life. Written by an expert in the field with proven experience. Part of the exciting new series 'Food Industry Briefing'.
Author(s): Dominic Man
Edition: 1
Year: 2002
Language: English
Pages: 128
FOOD INDUSTRY BRIEFING SERIES: SHELF LIFE......Page 5
Contents......Page 7
Series Editor's Foreword......Page 11
Preface......Page 13
Section 1 Introduction to Shelf Life of Foods – Frequently Asked Questions......Page 15
1.1 What is shelf life?......Page 17
1.2 Why are food safety and shelf life related?......Page 19
1.4 Who is responsible for determining shelf life?......Page 20
1.5 Is it illegal to give a wrong shelf life to a food product?......Page 21
1.6 How long a shelf life should my product have?......Page 23
1.7 What is accelerated shelf life determination?......Page 25
1.8 What are the resources required for determining shelf life?......Page 28
1.9 How is the end of shelf life normally decided?......Page 29
1.10 How do we ensure that the shelf lives established for our products are accurate and reproducible?......Page 31
1.11 Can computer models help in shelf life determination?......Page 33
1.12 What is challenge testing?......Page 39
1.13 Can the shelf life of my product be extended?......Page 40
1.14 How are storage tests and trials set up for determining shelf life?......Page 43
1.14.2 Storage conditions......Page 44
1.14.3 Samples for storage trials......Page 45
1.14.4 Sampling schedule......Page 46
1.14.5 Shelf life tests......Page 47
1.15 Summary......Page 48
Section 2 The Ways Food Deteriorates and Spoils......Page 51
2.1.1 Moisture and/or water vapour transfer......Page 53
2.1.3 Chemical and/or biochemical changes......Page 55
2.1.4 Light-induced changes......Page 62
2.1.5 Microbiological changes......Page 64
2.2.1 Intrinsic factors......Page 68
2.2.2 Extrinsic factors......Page 76
2.2.4 Consumer handling and use......Page 81
2.2.5 Commercial considerations......Page 82
2.3 Summary......Page 83
Section 3 Determining Shelf Life in Practice......Page 85
3.1.2 The process......Page 87
3.1.4 Mechanism(s) of shelf life deterioration......Page 88
3.1.5 Shelf life determination – storage trial......Page 90
3.1.6 Predicting shelf life......Page 91
3.1.7 Assurance of assigned shelf life – the HACCP approach......Page 92
3.2.4 Mechanism(s) of shelf life deterioration......Page 93
3.2.5 Shelf life determination – storage trials......Page 95
3.2.6 Assurance of assigned shelf life – the HACCP approach......Page 96
3.3.2 The process......Page 97
3.3.4 Mechanism(s) of shelf life deterioration......Page 98
3.3.5 Shelf life determination – storage trials......Page 100
3.3.6 Assurance of assigned shelf life – the HACCP approach......Page 101
3.4 Summary......Page 102
Epilogue......Page 105
Appendix A: The Arrhenius Model......Page 111
Appendix B: The CIMSCEE Formulae for Microbiological Safety and Stability......Page 113
References......Page 115
Index......Page 125
