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Food Safety and Quality-Based Shelf Life of Perishable Foods (Hardcover, 1st ed. 2021)
Loot Price: R4,539
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Food Safety and Quality-Based Shelf Life of Perishable Foods (Hardcover, 1st ed. 2021)
Series: Practical Approaches
Expected to ship within 12 - 17 working days
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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.
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