Chilled foods: A comprehensive guide, Third Edition / Edition 3

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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.

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Product Details

  • ISBN-13: 9781420087758
  • Publisher: CRC Press
  • Publication date: 10/7/2008
  • Edition number: 3
  • Pages: 500
  • Product dimensions: 6.00 (w) x 9.20 (h) x 1.70 (d)

Table of Contents

Introduction,M. Brown

Raw Materials and Products

Raw Material Selection: Fruit, Vegetables and Cereals, D. Barney and L. Bedford

Raw Material Selection: Dairy Ingredients, B. O’Kennedy

Raw Material Selection: Meat and Poultry, S. James and C. James

Raw Material Selection: Fish, L. Jack and B. Read

Non-Microbial Factors Affecting Quality and Safety, H. Brown and M.N. Hall

Chilled Foods Packaging: An Introduction, D. Dearden

Modified Atmosphere and Active Packaging of Chilled Foods, B. Day

Technologies and Processes in the Supply Chain

Microbiological Hazards and Safe Design, M. Brown

Non-Microbiological Hazards and Safe Process Design, R. Crevel

The Hygienic Design of Chilled Food Plants and Equipment, J. Holah

Cleaning and Disinfection of Chilled Food Plants and Equipment, J. Holah

Operation of Plants Manufacturing Chilled Foods, M. Brown

Refrigeration, Storage and Transport of Chilled Foods, S. James and C.

Temperature Monitoring and Measurement, J. Evans and M. Woolfe

Microbiological Hazards

Chilled Foods Microbiology, S. Walker and G. Betts

Predicting the Behaviour of Microorganisms in Chilled Foods, P. McClure and A. Amézquita

Conventional and Rapid Analytical Microbiology, J. McClure

Safety and Quality Management

Shelf Life of Chilled Foods, C. Man

Quality and Consumer Acceptability, D. Kilcast

Management of Product Quality and Safety, C. Thomas

Legislation and Criteria, K. Goodburn

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