Overview
- Provides insight into the science of shelf life determination of perishable foods, including the microorganisms of concern for major categories of food products
- Describes how microbial communities change over the course of shelf life, and how this challenges traditional plate count techniques used for shelf life
- Identifies how processing technologies and formulation changes can extend shelf life of perishable foods
Part of the book series: Food Microbiology and Food Safety (FMFS)
Part of the book sub series: Practical Approaches (PRACT)
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (9 chapters)
-
Front Matter
-
Back Matter
Keywords
About this book
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 forthis 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.
Editors and Affiliations
Bibliographic Information
Book Title: Food Safety and Quality-Based Shelf Life of Perishable Foods
Editors: Peter J. Taormina, Margaret D. Hardin
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-3-030-54375-4
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-54374-7Published: 05 January 2021
Softcover ISBN: 978-3-030-54377-8Published: 06 January 2022
eBook ISBN: 978-3-030-54375-4Published: 04 January 2021
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: XI, 161
Number of Illustrations: 13 b/w illustrations, 1 illustrations in colour
Topics: Food Microbiology, Food Science, Quality Control, Reliability, Safety and Risk, Nutrition