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 is an essential reference for professionals involved in the manufacture of chilled food products.
- 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
Professionals involved in the manufacture of chilled food products.
Introduction to chilled foods. Part 1 Raw materials and products: Raw material selection: Fruit, vegetables and cereals; Raw material selection: Dairy ingredients; Raw material selection: Meat and poultry; Raw material selection: Fish; Non-microbial factors affecting quality and safety; Chilled foods packaging: An introduction; Modified atmosphere and active packaging of chilled foods. Part 2 Technologies and processes in the supply chain: Microbiological hazards and safe design; Non-microbiological hazards and safe process design; The hygienic design of chilled food plants and equipment; Cleaning and disinfection of chilled food plants and equipment; Operation of plants manufacturing chilled foods; Refrigeration, storage and transport of chilled foods; Temperature monitoring and measurement. Part 3 Microbiological hazards: Chilled foods microbiology; Predicting the behaviour of micro-organisms in chilled foods; Conventional and rapid analytical microbiology. Part 4 Safety and quality management: Shelf-life of chilled foods; Sensory quality and consumer acceptability; Management of product quality and safety; Legislation and criteria.
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- © Woodhead Publishing 2008
- 24th September 2008
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
Martyn Brown was formerly a Senior Microbiologist at Unilever Savoury Global Supply Chain and Technology Group, UK. Now a consultant, he is an internationally-known authority on the management of food safety.
Department of Electronics and Computer Science, University of Southampton, UK
…a text that those seriously involved in the production, quality assurance and quality control of chilled foods can ill afford to be without., International Food Hygiene