Shelf Life E-Book

Dominic Man

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 266

Veröffentlichungsjahr: 2015

Beschreibung

Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should retain its desired sensory, chemical, physical, functional and microbiological characteristics, as well as accurately comply with any nutritional information printed on the label. �Shelf life� therefore refers to a number of different aspects; each food product has a microbiological shelf life, a chemical shelf life, and a sensory (or organoleptic) shelf life. These categories reflect the different ways in which a food product will deteriorate over time. Ultimately the shelf life of a food product is intended to reflect the overall effect of these different aspects.

Shelf life has always been an important facet of industrial food preparation and production, as food and drink are often produced in one area and then distributed to other areas for retailing and consumption. Globalised distribution and supply chains make it imperative that food should survive the transit between producer and consumer – as a perishable commodity, food carries a high risk of spoilage. As such, a realistic, workable and reproducible shelf life has to be determined every time a new food product is developed and marketed; shelf life determination of food has become an integral part of food safety, quality assurance, product development, marketing, and consumer behaviour.

Dominic Man�s Shelf Life, now in a revised and updated second edition, encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a manager�s chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings. This book will be invaluable to both practitioners and students in need of a succinct and comprehensive overview of shelf life concerns and topics.

Leseprobe

CONTENTS

Cover

Title Page

Preface to the Second Edition

Preface to the First Edition

Section 1: Introduction to shelf life of foods – frequently asked questions

1.1 What is shelf life?

1.2 Why are food safety and shelf life related?

1.3 Who should be interested in shelf life of foods?

1.4 Who is responsible for determining shelf life?

1.5 Is it illegal to give a wrong shelf life to a food product?

1.6 How long a shelf life should my product have?

1.7 What is accelerated shelf life testing?

1.8 What are the resources required for determining shelf life?

1.9 How is the end of shelf life normally decided?

1.10 How do we ensure that the shelf lives established for our products are accurate and reproducible?

1.11 Can mathematical/computer models help in shelf life determinations?

1.12 What is challenge testing?

1.13 Can the shelf life of my product be extended?

1.14 How are storage tests and trials set up for determining shelf life?

1.15 Food waste and shelf life: What is the problem?

1.16 Summary

Section 2: The ways food deteriorates and spoils

2.1 Mechanisms of food deterioration and spoilage

2.2 Factors influencing the shelf life of foods

2.3 Summary

Section 3: Determining shelf life in practice

3.1 Case study 1 – chilled recipe dish

3.2 Case study 2 – savoury potato snack

3.3 Case study 3 – carbonated soft drink

3.4 Case study 4 – condiment sauce

3.5 Case study 5 – frozen baked cake

3.6 Summary

Epilogue

Shelf-Life Dating of Foods

(Labuza, 1982)

Shelf Life of Foods – Guidelines for its Determination and Prediction

(IFST, 1993)

Shelf Life Studies of Foods and Beverages – Chemical, Physical and Nutritional Aspects

(Charalambous, 1993)

Food Shelf Life Stability – Chemical, Biochemical, and Microbiological Changes

(Eskin & Robinson, 2000)

Shelf Life Evaluation of Foods

(Man & Jones, 2000)

The Stability and Shelf-life of Food

(Kilcast & Subramaniam, 2000)

Freshness and Shelf Life of Foods

(Cadwallader & Weenen, 2003)

Evaluation of Product Shelf-Life for Chilled Foods

(Betts

et al.

, 2004)

Understanding and Measuring the Shelf-Life of Food

(Steele, 2004)

Sensory Shelf Life Estimation of Food Products

(Hough, 2010)

Food Packaging and Shelf Life – A Practical Guide

(Robertson, 2010)

Food and Beverage Stability and Shelf Life

(Kilcast & Subramaniam, 2011)

Shelf Life Assessment of Food

(Nicoli, 2012)

Predictive Microbiology: Theory and Application

(McMeekin

et al

., 1993)

Modeling Microbial Responses in Food

(McKellar & Lu, 2003b)

Modelling microorganisms in food

(Brul

et al

., 2007)

Appendix A: The Arrhenius model

Appendix B: The CIMSCEE formulae for microbiological safety and stability

References

Index

Advertisement Page

End User License Agreement

List of Tables

Chapter 01

Table 1.1 Examples of food and drink product withdrawals and recalls in the United Kingdom between 2010 and 2014

Table 1.2 Provisions of Regulation (EC) No. 1169/2011, which are pertinent to shelf life of foods

Table 1.3 Some guidance that can be used to set shelf life end-point

Table 1.4 Pathogen Modeling Program 7.0 Version

Table 1.5 Current applications of predictive microbiology

Table 1.6 Some examples of successful shelf life extensions

Chapter 02

Table 2.1 Examples of quality changes due to moisture and/or water vapour transfer

Table 2.2 Examples of fresh fruits and vegetables susceptible to chilling injury when stored at low but above freezing temperatures

Table 2.3 Examples of vitamin overages used in some food products

Table 2.4 Known vitamin–vitamin interactions

Table 2.5 Examples of container specifications for various food products in the United Kingdom – welded three-piece bodies

Table 2.6 Causes of food-borne diseases

Table 2.7 Oil absorption in fried foods – typical values

Table 2.8 Examples of food structure

Table 2.9 Water activity (

a

w

) values of some foods

Table 2.10 Water activity (

a

w

) limits for microbial growth

Table 2.11 Variation of relative humidity of air over saturated salt solutions with temperature

Table 2.12 Typical pH values of some foods

Table 2.13 pH limits for microbial growth

Table 2.14 Common organic and inorganic antimicrobial acids

Table 2.15 Standard

E

0

values of some common redox pairs and

E

h

values of some food materials

Table 2.16 Critical factors in some well-known methods of preservation

Table 2.17 Modified atmosphere packaging (MAP) of some foods and their achievable shelf lives

a,b

List of Illustrations

Chapter 01

Figure A.1 Arrhenius shelf-life plot for peanuts coated with denatured WPI with vitamin E.

Chapter 02

Figure B.1 Screen dump showing the CIMSCEE Calculator program.

Chapter 01

Fig 1.1 A basic model for food deterioration and spoilage.

Fig 1.2 Shelf life of food – a schematic representation.

Fig 1.3 The effect of salt contents on the aerobic growth of

Listeria monocytogenes

with a lag phase in broth culture at 5°C, pH 7, 100 ppm sodium nitrite and an initial microbial load of 10

3

CFU ml

−1

.

Fig 1.4 Graphical representation of predictions made using Campden BRI Forecast – conditions: pH 6.0, salt 3% w/v, temperature of storage 6°C.

Fig 1.5 Predicting mould-free shelf-life of baked goods using ERH Calc.

Fig 1.6 A screen dump of the MicroFit program.

Fig 1.7 Overview of microbiological challenge testing.

Fig 1.8 The Hurdle effect. (a) Principles of hurdle technology – individual hurdles may be encountered simultaneously or sequentially.

a

w

, low water activity; F, heating; p, preservatives; pH, acidification; t, chilling. (b) Chinese sausage (Guangdong La Chang (Cantonese lap cheong)) – a traditional meat (pork) product preserved by combined factors. F, quick drying over charcoal at 45–60°C to an

a

w

 < 0.92; p, nitrate/nitrite, salt, sugar, soya sauce.

a

w

, further drying at ambient to an

a

w

 < 0.80. (c) Orange juice exposed to thermo-sonication and pulsed electric fields. F, high-temperature short-time (HTST) pasteurisation (94°C/26 s); PEF, continuous pulsed electric fields (40 kV cm

−1

for 150 µs); TS, thermo-sonication (55°C/10 min).

Chapter 02

Fig 2.1 Functional classification of Maillard reaction products.

Fig 2.2 Temperature profile during distribution and bacterial growth: curve a, prediction of growth of Gram-negative meat-spoilage organisms; curve b, temperature variations; curve c, prediction of growth of

Staphylococcus aureus

. Key to areas on graph: 1. producers despatch refrigeration; 2. in distribution to retail store via depot; 3. in-store handling before chill; 4. in-store refrigerated cabinet.

Chapter 03

Fig 3.1 Process flow diagram for chilled sliced potatoes in white sauce.

Fig 3.2 Process flow diagram for ready salted potato crisps.

Fig 3.3 Flow diagram for the manufacture of an ready-to-drink (RTD) carbonated drink.

Fig 3.4 Process flow diagram for production of creamed horseradish sauce.

Fig 3.5 Process flow diagram for frozen sponge sandwich with dairy cream and jam filling.

Guide

Cover

Table of Contents

Begin Reading

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To my mother

Shelf Life

C. M. Dominic Man

SECOND EDITION

This edition first published 2015 © 2015 by John Wiley & Sons, Ltd.

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Library of Congress Cataloging-in-Publication Data

Man, Dominic. Shelf life / Dominic Man. – Second edition.  pages cm Includes bibliographical references and index.

 ISBN 978-1-118-34626-6 (paperback)1. Food–Storage. 2. Food–Shelf-ife dating. I. Title. TP373.3.M36 2015 641.4′8–dc23

    2014049365

A catalogue record for this book is available from the British Library.

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Cover image: www.istockphoto.com/profile/adisa

Preface to the Second Edition

More than 10 years have passed since this little book was first published. In the intervening years, ‘shelf life’ of food, if anything, has become more important than ever. Largely encouraged by my students, past and present, as well as the publishers, a somewhat belated opportunity was taken to update this book, which has not been made easy by the many changes in food legislation within the European Union. On the other hand, however, revising this book has been helped by the enormous amount of interesting and high-quality shelf life–related publications that have become available in these past years.

The aim of this new edition has remained the same as that of the first, which is to provide a concise and quick reference book for the busy food industry professionals whose responsibilities include the determination and management of shelf lives of their products. It is my sincere hope that students of food science and technology and allied disciplines, and fresh graduates of the same will continue to find this book useful in providing them with a succinct overview of the subject, and in many cases, in signposting them to much more detailed information.

I thank my students and the publishers for spurring me on to undertake and complete this revision, without their kindness and support, the shelf life of this book would never have been extended.

C. M. Dominic Man

London South Bank University

London

Preface to the First Edition

The importance of shelf life to all concerned in the manufacture, processing, distribution, sale and consumption of food in today’s society cannot be questioned. It has therefore been a great honour to be involved in the compilation of this book.

In keeping with the overall aim of this Food Industry Briefing Series, the intention is to provide a concise and quick reference book for the busy food industry professionals, particularly those working in small and medium-sized enterprises, whose responsibilities include the determination and management of shelf lives of their products. The book is also aimed at senior undergraduate students reading food science, food technology or a related discipline. Recent graduates in their first jobs practising as food scientists or technologists may also find this book a useful reminder of what they have learned.

The book was put together during a difficult period for the author, both professionally and personally. I would like to thank my family for their love and encouragement that have sustained me through this time. I have, too, to thank Nigel Balmforth, the publisher, for not giving up on me and for his wise counsel and exceptional patience. My heartfelt gratitude goes to Rosa Pawsey and Michael Hoffmann, who, at very short notice, kindly read and made helpful comments on the draft manuscript. Reviewing the huge amount of high-quality publications on which this book is largely based has been an exciting, humbling and rewarding endeavour. I sincerely hope you will find reading this book a worthwhile experience.

C. M. Dominic Man

South Bank University

London