LEADER 04912nam 22006374a 450 001 996213209703316 005 20230607221040.0 010 $a1-280-23754-6 010 $a9786610237548 010 $a0-470-70890-5 010 $a0-470-99506-8 010 $a1-4051-4993-0 035 $a(CKB)1000000000351732 035 $a(EBL)239827 035 $a(OCoLC)437153090 035 $a(SSID)ssj0000309424 035 $a(PQKBManifestationID)11229806 035 $a(PQKBTitleCode)TC0000309424 035 $a(PQKBWorkID)10267723 035 $a(PQKB)10497384 035 $a(MiAaPQ)EBC239827 035 $a(EXLCZ)991000000000351732 100 $a20011017d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aShelf life$b[electronic resource] /$fDominic Man 210 $aOxford ;$aMalden, MA $cBlackwell Science$d2002 215 $a1 online resource (128 p.) 225 1 $aFood industry briefing series 300 $aDescription based upon print version of record. 311 $a0-632-05674-6 320 $aIncludes bibliographical references (p. 101-109) and index. 327 $aFOOD INDUSTRY BRIEFING SERIES: SHELF LIFE; Contents; Series Editor's Foreword; Preface; 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 determination?; 1.8 What are the resources required for determining shelf life? 327 $a1.9 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 computer models help in shelf life determination?; 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?; 1.14.1 Objective of the storage trial; 1.14.2 Storage conditions; 1.14.3 Samples for storage trials; 1.14.4 Sampling schedule; 1.14.5 Shelf life tests; 1.15 Summary; Section 2 The Ways Food Deteriorates and Spoils 327 $a2.1 Mechanisms of food deterioration and spoilage2.1.1 Moisture and/or water vapour transfer; 2.1.2 Physical transfer of substances other than moisture and/or water vapour; 2.1.3 Chemical and/or biochemical changes; 2.1.4 Light-induced changes; 2.1.5 Microbiological changes; 2.2 Factors influencing the shelf life of foods; 2.2.1 Intrinsic factors; 2.2.2 Extrinsic factors; 2.2.3 Interaction between intrinsic and extrinsic factors; 2.2.4 Consumer handling and use; 2.2.5 Commercial considerations; 2.3 Summary; Section 3 Determining Shelf Life in Practice; 3.1 Short shelf life products 327 $a3.1.1 The product3.1.2 The process; 3.1.3 Food safety; 3.1.4 Mechanism(s) of shelf life deterioration; 3.1.5 Shelf life determination - storage trial; 3.1.6 Predicting shelf life; 3.1.7 Assurance of assigned shelf life - the HACCP approach; 3.2 Medium shelf life products; 3.2.1 The product; 3.2.2 The process; 3.2.3 Food safety; 3.2.4 Mechanism(s) of shelf life deterioration; 3.2.5 Shelf life determination - storage trials; 3.2.6 Assurance of assigned shelf life - the HACCP approach; 3.3 Long shelf life products; 3.3.1 The product; 3.3.2 The process; 3.3.3 Food safety 327 $a3.3.4 Mechanism(s) of shelf life deterioration3.3.5 Shelf life determination - storage trials; 3.3.6 Assurance of assigned shelf life - the HACCP approach; 3.4 Summary; Epilogue; Appendix A: The Arrhenius Model; Appendix B: The CIMSCEE Formulae for Microbiological Safety and Stability; References; Index 330 $aThe 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,