Food Safety and Quality-Based Shelf Life of Perishable Foods

In: Food Microbiology and Food Safety Ser.

Abstract

Intro -- Preface -- Acknowledgments -- Contents -- Contributors -- Chapter 1: Purposes and Principles of Shelf Life Determination -- 1.1 Purposes -- 1.1.1 Stakeholders -- 1.1.1.1 Business Development -- 1.1.1.2 Logistics -- 1.1.1.3 Science -- 1.1.1.4 Regulatory -- 1.1.1.5 Consumers -- 1.1.2 Assuring Quality and Wholesomeness of Food through Code Dates -- 1.1.2.1 Use by, Sell by, Best by, Best Before, Best If Used by, and Enjoy by -- 1.1.2.2 Food Waste -- 1.1.3 Expiration = Decision Time -- 1.1.3.1 Distressed Product -- 1.1.3.2 Donation -- 1.1.3.3 Diversion -- 1.1.3.4 Destruction -- 1.1.3.5 Scandal -- 1.2 Principles of Shelf Life Determination -- 1.2.1 Quality Deterioration Rates -- 1.2.2 Defining Quality Factors -- 1.2.2.1 Microbiological Profiles -- 1.2.2.2 Consumer Acceptance -- 1.2.3 Shelf Life Testing -- 1.2.4 Summary -- References -- Chapter 2: Food Safety Factors Determining Shelf Life -- 2.1 Introduction -- 2.2 Food Safety Concerns for Extended Shelf Life Foods -- 2.2.1 Yersinia enterocolitica -- 2.2.2 Bacillus cereus -- 2.2.3 Non-Proteolytic Clostridium botulinum -- 2.2.4 Listeria monocytogenes -- 2.3 Challenge Studies and Shelf Life -- 2.4 Summary -- References -- Chapter 3: Microbial Growth and Spoilage -- 3.1 Introduction -- 3.2 Role of Temperature in Shelf Life -- 3.3 Storage Temperatures and Microbial Growth -- 3.3.1 Freezing Temperatures -- 3.3.2 Refrigeration Temperatures -- 3.4 Shelf-Life Determination -- 3.5 Accelerated Shelf-Life Testing for Refrigerated Foods -- 3.6 Chemical Indicators of Microbial Growth -- 3.7 Shelf Life of Specific Food Types -- 3.7.1 Fresh Produce -- 3.7.2 Pasteurized Milk and Dairy Products -- 3.7.3 Plant-Based Protein Products -- 3.7.4 Fresh Seafood -- 3.7.5 Raw Meat and Poultry -- 3.7.6 Further Processed Meat, Poultry, and Fish -- 3.8 Conclusion -- References.