Chilled foods - Third edition

Hardback  688 pp  ISBN 1845692438      £175.00

The first edition of this book rapidly established itself as the standard work on the key quality issues in one of the most dynamic sectors in the food industry, the second edition has been substantially revised and updated. Chilled foods examines all aspects of this industry including: the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology and shelf-life.

The new edition

• reviews key trends and influences in the chilled food market
• explores the importance of raw material selection and packaging materials in final product quality
• discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport
• investigates microbiological hazards including predictive microbiology and conventional and rapid analytical microbiology

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication€s relevance to practitioners.

The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume.

Extensively revised and expanded, the third edition of Chilled foods will be an essential reference for professionals involved in the manufacture of chilled food products.

Contents

Introduction, M Brown, mhb Consulting, UK
- Background - UK-produced chilled foods - Market and growth drivers - Product trends - Health - Niche consumers - Food service - Supply chain management - Material storage - Processing - Cooking - Cooling and chilled storage - Quality assurance - New tools - References

PART 1 RAW MATERIALS AND PRODUCTS

Raw material selection: fruit, vegetables and cereals, D Barney, Bakkavor and L Bedford, formerly Campden and Chorleywood Food Research Association, UK
- Introduction - Basic principles - Selection criteria € product quality - Selection criteria - supply chain - Codes of practice and assurance schemes - Raw material reception and handling - Raw material assessment - Storage conditions - Future trends - References

Raw material selection: dairy ingredients, B T O€Kennedy, Moorepark Food Research Centre, Ireland
- Introduction - Milk composition - Milk-based fresh ingredients - Milk-based dry ingredients - Functionality of dairy ingredients - Chilled food production - Quality criteria - Allergen issues - Future trends - References

Raw material selection: meat and poultry, S James and C James, Food Refrigeration and Process Engineering Research Centre (FRPERC), UK
- Introduction - Sources of supply - Hazards (microbiological and non-microbiological) - Influence of live animal on meat quality - Influence of slaughter and processing conditions on meat quality - Transport - Specifications - Conclusions - References

Raw material selection: fish, L Jack, Sea Fish Industry Authority (Seafish) and B Read, formerly Seafish, UK
- Introduction - The retail sector - The supply chain - Microbiology of seafood and seafood products - Quality changes in seafood and seafood products - References

Non-microbial factors affecting quality and safety, H M Brown and M N Hall, Campden and Chorleywood Food Research Association, UK
- Introduction - Characteristics of chemical reactions - Chemical reactions of significance in chilled foods - Characteristics of biochemical reactions - Biochemical reactions of significance in chilled foods - Characteristics of physico-chemical reactions - Physico-chemical reactions of significance in chilled foods - Non-microbiological safety issues of significance in chilled foods - Conclusions - References

Chilled foods packaging: an introduction, D Dearden, Unilever, UK
- Demands of chilled foods packaging - Packaging material selection - Packaging material substrates - Moisture condensation or fogging - Packing and filling technology - Pack formats - Labelling - Future trends

Modified atmosphere and active packaging of chilled foods, B P F Day, Food Science Australia, Australia
- Introduction - Requirements of chilled food packaging materials - Chilled food packaging materials - Packaging techniques for chilled food - Modified atmosphere packaging - Active packaging - Vacuum packaging - Future trends - References

PART 2 TECHNOLOGIES AND PROCESSES IN THE SUPPLY CHAIN

Microbiological hazards and safe design, M Brown, mhb Consulting, UK
- Introduction - Definitions - Raw materials - Chilled foods - Safety and quality control - Processes - Manufacturing areas - The microbiological hazards - Risk classes - Safe process design 1: Equipment and processes - Safe process design 2: Manufacturing areas - Safe process design 3: Unit operations for decontaminated products - Control systems - Conclusions - References

Non-microbiological hazards and safe process design, R W R Crevel, Safety and Environmental Centre Unilever, UK
- Introduction - Chilled foods - Definition and principles of food safety - Sources of toxicological hazards - Public health significance of non-microbiological hazards - Assessment and management of risk from non-microbiological hazards - Considerations specific to chilled foods - Conclusion - References

The hygienic design of chilled food plants and equipment, J T Holah, Campden and Chorleywood Food Research Association, UK
- Introduction - Segregation of work zones - Barrier 1: The factory site - Barrier 2: The factory building - Barrier 3: High risk production area - Barrier 4: Product enclosure - Equipment - Conclusion - References

Cleaning and disinfection of chilled food plants and equipment, J T Holah, Campden and Chorleywood Food Research Association, UK
- Introduction - Sanitation principles - Sanitation chemicals - Sanitation methodology - Sanitation procedures - Evaluation of sanitation effectiveness - Sanitation management - Conclusion - References

Operation of plants manufacturing chilled foods, M Brown, mhb Consulting, UK
- Introduction - Supply chain structure and operation - Building location and layout - Production - Process stages - Safety measures - Systems for controlling and monitoring the supply chain - Stock - Logistics - Future trends - References

Refrigeration, storage and transport of chilled foods, S James and C James, Food Refrigeration and Process Engineering Research Centre (FRPERC), UK
- Introduction: the cold-chain - Principles of refrigeration - Chilling - Storage - Transport - Retail display - Specifying refrigeration systems - Modelling and simulation to improve cold-chain management - Conclusions - References

Temperature monitoring and measurement, J A Evans, Food Refrigeration and Process Engineering Research Centre (FRPERC) and M L Woolfe, Food Standards Agency, UK
- Introduction - Legislation - Importance of temperature monitoring - Principles of temperature monitoring - Temperature monitoring in practice - Equipment for temperature monitoring - Temperature and time€temperature indicators - Radio frequency identification tags - Temperature modelling and control - Sources of further information and advice - References

PART 3 MICROBIOLOGICAL HAZARDS

Chilled foods microbiology, S J Walker and G Betts, Campden and Chorleywood Food Research Association, UK
- Introduction - Why chill? - Classification of growth - The impact of microbial growth - Factors affecting the microflora of chilled foods - Spoilage micro-organisms - Pathogenic micro-organisms - Temperature control - Predictive microbiology - Conclusions - References

Predicting the behaviour of micro-organisms in chilled foods, P McClure and A Amézquita, Safety and Environmental Centre Unilever, UK
- Introduction - Predictive microbiological models: experimental design/ set-up - Availability of predictive microbiology models for chilled foods - Modelling of heating and cooling processes - Quantitative microbiological risk assessment - Recent developments - Conclusions - References

Conventional and rapid analytical microbiology, J McClure, Safety and Environmental Centre Unilever, UK
- Introduction - Sampling - Analytical microbiology - Conventional microbiological techniques - Rapid methods - Identification and characterisation procedures - Future trends - Sources of further information and advice - References

PART 4 SAFETY AND QUALITY MANAGEMENT

Shelf-life of chilled foods, C M D Man, London South Bank University, UK
- Introduction - Safety of chilled foods - Product factors affecting shelf-life - Intrinsic product properties affecting shelf-life - Extrinsic factors affecting shelf- life - Interaction between intrinsic and extrinsic product factors - Determining product shelf-life - Future trends - Sources of further information and advice - References

Sensory quality and consumer acceptability, D Kilcast, consultant, formerly Leatherhead Food International, UK
- Introduction - Consumer requirements for sensory quality - Components of sensory quality - Techniques for quality assessment - Analytical test methods using trained sensory panels - Hedonic/affective testing - Benchmarking - Maintaining sensory quality - Taints and off-flavours - Instrumental methods - Future trends - References

Management of product quality and safety, C Thomas, Consultant, UK
- Introduction - Application of management and quality procedures in business - The basic need for a quality system - HACCP and the quality system - Quality control - Quality assurance and food standards - Validation of the HACCP system - Verification of the HACCP system - Traceability as a part of quality management - Allergen management - Business quality models and quality system techniques - Useful organisations and websites - Bibliography

Legislation and criteria, K Goodburn MBE, Chilled Food Association, UK
- What are chilled foods? - Food laws and international trade - National approaches to legislation - Microbiological criteria - Self-regulation - References and bibliography