Food Safety and Quality-Based Shelf Life of Perishable Foods (Food Microbiology and Food Safety)

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience forthis work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful. Preface Acknowledgments Contents Contributors Chapter 1: Purposes and Principles of Shelf Life Determination 1.1 Purposes 1.1.1 Stakeholders 1.1.1.1 Business Development 1.1.1.2 Logistics 1.1.1.3 Science 1.1.1.4 Regulatory 1.1.1.5 Consumers 1.1.2 Assuring Quality and Wholesomeness of Food through Code Dates 1.1.2.1 Use by, Sell by, Best by, Best Before, Best If Used by, and Enjoy by 1.1.2.2 Food Waste 1.1.3 Expiration = Decision Time 1.1.3.1 Distressed Product 1.1.3.2 Donation 1.1.3.3 Diversion 1.1.3.4 Destruction 1.1.3.5 Scandal 1.2 Principles of Shelf Life Determination 1.2.1 Quality Deterioration Rates 1.2.2 Defining Quality Factors 1.2.2.1 Microbiological Profiles 1.2.2.2 Consumer Acceptance 1.2.3 Shelf Life Testing 1.2.4 Summary References Chapter 2: Food Safety Factors Determining Shelf Life 2.1 Introduction 2.2 Food Safety Concerns for Extended Shelf Life Foods 2.2.1 Yersinia enterocolitica 2.2.2 Bacillus cereus 2.2.3 Non-Proteolytic Clostridium botulinum 2.2.4 Listeria monocytogenes 2.3 Challenge Studies and Shelf Life 2.4 Summary References Chapter 3: Microbial Growth and Spoilage 3.1 Introduction 3.2 Role of Temperature in Shelf Life 3.3 Storage Temperatures and Microbial Growth 3.3.1 Freezing Temperatures 3.3.2 Refrigeration Temperatures 3.4 Shelf-Life Determination 3.5 Accelerated Shelf-Life Testing for Refrigerated Foods 3.6 Chemical Indicators of Microbial Growth 3.7 Shelf Life of Specific Food Types 3.7.1 Fresh Produce 3.7.2 Pasteurized Milk and Dairy Products 3.7.3 Plant-Based Protein Products 3.7.4 Fresh Seafood 3.7.5 Raw Meat and Poultry 3.7.6 Further Processed Meat, Poultry, and Fish 3.8 Conclusion References Chapter 4: Impact of Sanitation on Product Shelf Life 4.1 Introduction 4.2 Sanitation Program 4.2.1 Daily Sanitation: Seven-Step Process 4.2.2 Non-Daily Sanitation: Deep Cleaning and Intervention 4.2.3 Operational Sanitation 4.3 Sanitary Design and Access 4.4 Verification and Performance Swabbing 4.5 Maturity Model 4.6 Summary References Chapter 5: Advanced Processing Techniques for Extending the Shelf Life of Foods 5.1 Introduction: What Is Food Spoilage and How Is it Prevented? 5.2 Processing Techniques for Extending Shelf Life 5.2.1 Basic Preservation Techniques 5.2.1.1 Cold Storage/Cooling/Freezing 5.2.2 Thermal/Heating 5.3 Advanced Processing Technologies 5.3.1 High Hydrostatic Pressure 5.3.2 Ultraviolet and Pulsed Light 5.3.3 Ultrasonication 5.3.4 Irradiation 5.3.5 Cold Plasma 5.3.6 Pulsed Electric Fields 5.3.7 Ozone 5.4 Conclusions References Chapter 6: Packaging of Perishable Food Products 6.1 Introduction 6.2 Packaging Functions 6.2.1 Containment 6.2.2 Protection 6.2.3 Convenience 6.2.4 Communication 6.3 Materials Used in Food Packaging 6.3.1 Metal 6.3.2 Glass 6.3.3 Plastics 6.4 Specific Plastic Polymers Used in Food Packaging 6.4.1 Polyethylene 6.4.2 Polypropylene 6.4.3 Polystyrene 6.4.4 Polyvinyl Chloride 6.4.5 Polyvinylidene Chloride 6.4.6 Ethylene Vinyl Alcohol and Polyvinyl Alcohol 6.4.7 Polyethylene Terephthalate 6.4.8 Polyamides 6.4.9 Polycarbonates 6.4.10 Ionomers 6.5 Packaging of Specific Perishable Food Products 6.5.1 Overview 6.5.2 Vacuum Packaging 6.5.3 Modified Atmosphere Packaging 6.5.4 Packaging of Fresh Red Meat 6.5.5 Packaging of Poultry Products 6.5.6 Packaging of Seafood Products 6.5.7 Packaging of Fresh Produce 6.5.8 Packaging of Dairy and Cheese Products 6.6 Active Packaging Technologies 6.6.1 Overview 6.6.2 Oxygen Scavenging Technologies 6.6.3 Carbon Dioxide Scavenging Technologies 6.6.4 Odor Scavenging Packaging 6.6.5 Moisture Control Technologies 6.6.6 Antimicrobial Packaging Technologies 6.7 Intelligent Packaging 6.8 Concluding Thoughts References Chapter 7: Beyond the Standard Plate Count: Genomic Views into Microbial Food Ecology 7.1 Introduction 7.2 Recombinant DNA Technology 7.3 Whole Genome Sequencing 7.4 Metagenomics 7.5 CRISPR-Cas 7.6 Foodomics 7.7 Current Challenges and Research Needs References Chapter 8: The Changing Shelf Life of Chilled, Vacuum-Packed Red Meat 8.1 Introduction 8.2 Sensory and Microbiological Quality of Chilled Red Meats 8.3 Then and Now: Sensory Aspects of Shelf Life 8.4 Then and Now: Factors That Affect Shelf Life 8.4.1 Low Total Counts at Packing 8.4.2 Low-Permeability Packaging Films 8.4.3 Temperature Throughout the Supply Chain 8.5 Then and Now: Microbial Communities on VP Beef Primals 8.6 Shelf Life of Vacuum-Packed Lamb 8.7 Conclusions References Correction to: The Changing Shelf Life of Chilled, Vacuum-Packed Red Meat Index