Shelf life 2nd Edition by Dominic Man 1118346262 9781118346266

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ISBN 10: 1118346262

ISBN 13: 9781118346266

Author: C. M. Dominic Man

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.

Shelf life 2nd Table of contents:

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
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