This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed.

Table of Contents

• Preface
• Control of Biodeteriorationin Food
• 1.1 OVERVIEW
• 1.2 A SUMMARY OF THE DIFFERENT KINDS OF BIODETERIORATION
• 1.3 KINDS OF LIVING ORGANISMS INVOLVED IN BIODETERIORATION
• 1.4 FOOD BIODETERIORATION
• 1.5 DESCRIPTION OF THE MECHANISMS OF FOOD BIODETERIORATION
• 1.6 MICROORGANISMS INVOLVED IN BIODETERIORATION REACTIONS
• Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing
• 2.1 INTRODUCTION AND HISTORICAL PERSPECTIVE
• 2.2 THE HACCP PRINCIPLES AND CODEX (CAC 1997)
• 2.3 HACCP IMPLEMENTATION: IMPORTANT CONSIDERATIONS
• 2.4 THE IMPORTANCE OF HACCP IN FOOD MANUFACTURING: THE PREVENTATIVE MINDSET
• 2.5 THE LEGAL POSITION
• 2.6 CLOSING THOUGHTS
• APPENDICES
• Appendix 2.A: Example of the make-up of an HACCP team
• Appendix 2.B: Example of a product description
• Appendix 2.C: Examples of process flow diagrams
• Appendix 2.D: Hazard analysis tool as an example guide
• Appendix 2.E: Examples of hazard analysis and CCP decision logic: Fresh vegetables, rice, vinaigrette, salad blending and assembly
• Appendix 2.F: Example of the HACCP control chart (for rice salad)
• Thermal Processing
• 3.1 INTRODUCTION
• 3.2 STERILISATION – LOW-ACID FOODS
• 3.3 PASTEURISATION
• 3.4 EQUIPMENT FOR THERMAL PROCESSING
• 3.5 CONCLUSIONS
• Chilling
• 4.1 INTRODUCTION
• 4.2 CHILLING OPERATIONS
• 4.3 CHILLED STORAGE
• 4.4 RETAIL DISPLAY
• 4.5 CONCLUSIONS
• Freezing
• 5.1 INTRODUCTION
• 5.2 THE PHYSICAL AND CHEMICAL ASPECTS OF FREEZING
• 5.3 THE EFFECT OF FREEZING ON MICROORGANISMS
• 5.4 FOOD FREEZING OPERATIONS
• 5.5 MONITORING THE QUALITY AND SAFETY OF FROZEN FOODS
• 5.6 NEW DEVELOPMENTS
• 5.7 CONCLUSIONS
• Drying
• 6.1 INTRODUCTION
• 6.2 DRYING PROCESSES AND DRYING EQUIPMENT
• 6.3 BACTERIA DEACTIVATION KINETICS DURING THE DRYING PROCESS
• 6.4 CONCLUDING REMARKS
• Modified Atmosphere Packaging
• 7.1 INTRODUCTION
• 7.2 BACKGROUND INFORMATION
• 7.3 MAP MATERIALS
• 7.4 MAP MACHINERY
• 7.5 SELECTED MAP FOOD APPLICATIONS
• 7.6 MAP OF FRESH PRODUCE
• 7.7 CONCLUSIONS
• Preservatives
• 8.1 INTRODUCTION
• 8.2 TYPES OF PRESERVATIVES
• 8.3 CONCLUSIONS
• Hurdle Techniques
• 9.1 INTRODUCTION
• 9.2 HURDLE TECHNOLOGIES
• 9.3 PREDICTIVE MODELLING
• 9.4 CONCLUSIONS
• Novel Commercial Preservation Methods
• 10.1 INTRODUCTION
• 10.2 OHMIC HEATING
• 10.3 HIGH PRESSURE PROCESSING (HPP)
• 10.4 MICROWAVE AND RADIO-FREQUENCY HEATING
• 10.5 PULSED ELECTRIC FIELD PROCESSING
• 10.6 IRRADIATION
• 10.7 CONCLUSIONS