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Shelf Life Evaluation of Foods

  • C. M. D. Man
  • A. A. Jones

Table of contents

  1. Front Matter
    Pages i-xiii
  2. The principles

    1. Front Matter
      Pages 1-1
    2. U. Stöllman, F. Johansson, A. Leufvén
      Pages 52-71
  3. The practice

    1. Front Matter
      Pages 85-85
    2. M. Lewis, R. H. Dale
      Pages 127-155
    3. H. P. Jones
      Pages 179-201
    4. A. Reilly, C. M. D. Man
      Pages 202-215
    5. A. V. Martin
      Pages 216-234
    6. J. A. K. Howarth
      Pages 235-255
    7. A. A. Jones, C. M. D. Man
      Pages 275-295
    8. H. Symons
      Pages 296-316
  4. Back Matter
    Pages 317-321

About this book

Introduction

The subject of shelf life of foods is not a new one. Increasing consumer interest in food safety, quality and date marking, competitjve pressures from retailers and extensive legislative changes, however, have combined to give the subject a new significance. The proper and correct determina­ tion of shelf life is of course fundamental to Good Manufacturing Practice (GMP) for the food and drink industry. Manufacturers who aim to produce safe, wholesome and attractive food products 'right the first time' and 'right every time' will already know the importance of proper shelf life evaluation. Incorrect shelf lives can potentially bring about dire legal, safety or financial consequences. This is not to belittle the difficulty of failing to meet consumer expectations consistently as a result of shelf lives that have been arrived at unreliably. A proper evaluation of shelf life must be grounded on sound scientific principles, supported by up-to-date techniques in food science and tech­ nology. This book, therefore, begins with five chapters reviewing the prin­ ciples of shelf life evaluation. These are followed by ten chapters on a number of selected food products. All the authors either have first hand experience on the practice of shelf life evaluation or are involved in research of the subject. Because of the diversity and complexity of food products now available, no attempt has been made to cover every product group, let alone every product conceivable.

Keywords

HACCP Pet Seafood alcohol cereals complexity environment food food quality food safety food science microorganism processing quality stability

Editors and affiliations

  • C. M. D. Man
    • 1
  • A. A. Jones
    • 2
  1. 1.Food Science Division School of Applied ScienceSouth Bank UniversityLondonUK
  2. 2.Rayner & Co. LimitedLondonUK

Bibliographic information