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Chilled Foods: A Comprehensive Guide; Third Edition

DUBLIN, Ireland-(Business Wire)-July 2, 2008 - Research and Markets (http://www.researchandmarkets.com/research/59df2d/chilled_foods_a_c) has announced the addition of the "Chilled foods: A comprehensive guide; Third edition" report to their offering.

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 -0- *T Key Topics Covered: -Introduction 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. PART 1 RAW MATERIALS AND PRODUCTS -Raw material selection: fruit, vegetables and cereals Basic principles. Selection - product (quality). Selection criteria - supply chain. Codes of practice and assurance schemes. Raw material reception and handling. Raw material assessment. Storage conditions. -Raw material selection: dairy ingredients Milk composition. Milk-based fresh ingredients. Milk-based dry ingredients. Functionality of dairy ingredients. Chilled food production. Quality criteria. Allergen issues. -Raw material selection: meat and poultry 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. -Raw material selection: fish The retail sector. Supply chain. Microbiology of seafood and seafood products. Quality changes in seafood and seafood products. -Non-microbial factors affecting quality and safety 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. Physicochemical reactions of significance in chilled foods. Non-microbiological safety issues of significance in chilled foods. -Chilled foods packaging: an introduction Demands of chilled foods packaging. Aluminium and steel. Other considerations of placing packaging at chilled temperatures. Chilled foods packing and filling technology. Pack formats. Labelling. -Modified atmosphere and active packaging of chilled foods Requirements of chilled food packaging materials. Chilled food packaging materials. Packaging techniques for chilled food. Modified atmosphere packaging (MAP). Active packaging. Vacuum packaging. PART 2 TECHNOLOGIES AND PROCESSES IN THE SUPPLY CHAIN -Microbiological hazards and safe design 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. -Non-microbiological hazards and safe process design 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. -The hygienic design of chilled food plants and equipment Segregation of work zones. Barrier 1: The factory site. Barrier 2: The factory building. Barrier 3: High risk production area. Listeria philosophy. Structure. Heat treated product. Product decontamination. Other product transfer. Packaging. Liquid and solid wastes. Personnel. Air supply. Utensils. Barrier 4: Product enclosure. Equipment. -Cleaning and disinfection of chilled food plants and equipment Sanitation principles. Sanitation chemicals. Sanitation methodology. Sanitation procedures. Evaluation of sanitation effectiveness. Sanitation management. -Operation of plants manufacturing chilled foods Supply chain structure and operation. Location and layout. Production. Process stages. Handling and preparing ingredients and in-process material. Heat processing. Storage and assembly. Safety measures. Systems for controlling and monitoring the supply chain. Stock. Logistics. -Refrigeration, storage and transport of chilled foods Introduction: the cold-chain. Principles of refrigeration. Chilling. Storage. Transport. Retail display. Specifying refrigeration systems. Modelling and simulation to improve cold-chain management. -Temperature monitoring and measurement Legislation. Importance of temperature monitoring. Principles of temperature monitoring. Temperature monitoring in practice. Equipment for temperature monitoring. Temperature and time-temperature indicators (TTIs). Radio frequency identification tags (RFID). Temperature modelling and control. PART 3 MICROBIOLOGICAL HAZARDS -Chilled foods microbiology Why chill? Classification of growth. The impact of microbial growth. Factors affecting the microflora of chilled foods. Spoilage microorganisms. Pathogenic microorganisms. Temperature control. Predictive microbiology. -Predicting the behaviour of microorganisms in chilled foods Predictive microbiological models: experimental design/ set-up. Modelling considerations for different physiological events. Modelling approaches. Evaluating the performance of predictive models. Availability of predictive microbiology models for chilled foods. Models available for pathogenic microorganisms relevant to chilled foods. Models available for spoilage microorganisms relevant to chilled foods. Available predictive microbiology application software. Knowledge and model gaps. Modelling of heating and cooling processes. Principles of modelling heating and cooling processes. Techniques for modelling heating and cooling processes, and implementation. Modelling of heating and cooling processes to support validation. Integration of predictive microbiology and process modelling approaches. Quantitative microbiological risk assessment. -Conventional and rapid analytical microbiology Sampling. Analytical microbiology - considerations. Conventional microbiological techniques. Rapid methods. Identification and characterisation procedures. PART 4 SAFETY AND QUALITY MANAGEMENT -Shelf Life of Chilled Foods Safety of chilled foods. Product factors affecting shelf life. Intrinsic product properties affecting shelf life. Extrinsic factors affecting shelf life. Interaction between product factors and extrinsic factors. Determining product shelf life. -Quality and consumer acceptability Consumer requirements for sensory quality. Components of sensory quality. Techniques for quality assessment. Analytical methods using trained sensory panels. Consumer testing. Benchmarking. Maintaining sensory quality. Taints and off-flavours. Instrumental methods. -Management of product quality and safety 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. Verification of the HACCP. Traceability as a part of quality management. Allergen management. Business quality models and quality system techniques. -Legislation and criteria What are chilled foods? Food laws and international trade. National approaches to legislation. Microbiological criteria. Self-regulation. *T

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