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Shelf Life and Food Safety
Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir, Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir
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eBook - ePub
Shelf Life and Food Safety
Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir, Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir
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About This Book
The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products.
This sensitive issue is reviewed in Shelf Life and Food Safety, which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life.
Key Features
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- Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products
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- Addresses issues important to maintaining food safety
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- Explains how shelf life depends on factors, including ingredients for formulation, processing techniques, packaging, and storage conditions
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- Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies that will improve the shelf life of food products
This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.
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Yes, you can access Shelf Life and Food Safety by Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir, Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Ciencia de los alimentos. We have over one million books available in our catalogue for you to explore.
Information
CHAPTER 1Food Spoilage and Safety
Sourav Garg, Syed Mansha Rafiq, Balaji G, Sristi Mundhada, Syed Insha Rafiq, and Nikunj Sharma
Email: Syed Mansha Rafiq, [email protected]
DOI: 10.1201/9781003091677-1
CONTENTS
- 1.1Introduction
- 1.2Types of Food Spoilage
- 1.2.1Physical Spoilage
- 1.2.2Chemical Spoilage
- 1.2.3Microbial Spoilage
- 1.3Factors Affecting Food Spoilage
- 1.3.1Structure and Composition of Food
- 1.3.2Water Activity
- 1.3.3pH
- 1.3.4Temperature
- 1.3.5Gas Tension
- 1.4Control of Food Spoilage
- 1.4.1Preservation by Application of Heat
- 1.4.2Preservation by Removal of Heat
- 1.4.3Preservation by Reduction of Water Activity
- 1.4.4Preservation by Radiation
- 1.4.5Preservation by Chemical Methods
- 1.4.6Novel Preservation Techniques
- 1.4.7Hurdle Technology
- 1.4.8Packaging
- 1.5Detection and Identification Methods of Spoilage
- 1.5.1Biosensors
- 1.5.2Microbial Metabolites
- 1.5.3ELISA
- 1.5.4Polymerase Chain Reaction
- 1.5.5Quantitative Analysis
- 1.5.6Organoleptic Detection
- 1.5.7Fourier Transform Infrared Spectroscopy
- 1.5.8Denaturing Gradient Gel Electrophoresis
- 1.6Food Safety
- 1.6.1Hazards in Food
- 1.7Regulations to Control Food Spoilage
- 1.7.1Good Manufacturing Practices
- 1.7.2Hazard Analysis and Critical Control Point
- 1.7.3Food Safety Management System
- 1.8Relationship between Food Safety and Food Spoilage
- 1.9Conclusion
- References
1.1INTRODUCTION
Food provides nutrition, thus it is susceptible to many biochemical reactions and is highly prone to various classes of microorganisms, which are inherently prone to deterioration and spoilage with time (Pitt and Hocking, 2009). This is the very basic definition:
Food spoilage can be considered as any change which renders a product unacceptable for human consumption; it may arise from insect damage, physical damage (bruising, freezing, drying, etc.), indigenous enzyme activity in animal or plant tissues, and chemical changes (usually involving oxygen) or microbial contamination. Therefore, spoilage is a complex phenomenon, involving physical, chemical, microbiological, and biochemical changes.(Bevilacqua et al., 2016)
Physical spoilage of food is generally a result of a significant gain of moisture by excessively dried foods or by excessive dehydration of moist foods, which leads to their texture disruption. Chemical spoilage of food is a result of various chemical reactions occurring between different food components (or by reaction of the individual food components with the ambient environmental conditions), which alter its sensory attributes. Microbial spoilage of food is caused by the growth of undesirable microorganisms in the food system, which produces unwanted enzymes and by-products (Benner, 2014).
The problem of food spoilage worsens when it leads to food safety hazards, making the food unfit for consumers, and can lead to severe illness. Other cases of food spoilage can degrade the color, flavor, aroma, or texture of the product. In a few cases, it can lead to alteration of the nutrients present in the product so that it can no longer meet the declared nutritional values. The time required for a food to reach one or more of these spoilage conditions is commonly called its shelf life, which helps the consumer decide how long a particular product can be stored before usage. A food manufacturer needs to know what kind of spoilage can occur in a particular food, how to detect it, and how to effectively reduce its occurrence. Although spoilage of food or its quality deterioration cannot be stopped, reducing the rates of these processes by proper handling, various processing methods, modified formulations, appropriate packaging, and storage is always desirable (Singh and Anderson, 2004). To discuss this problem in a detailed manner, it is necessary to understand various types of food spoilage, their causes, and the factors that can lead to major food spoilage.
1.2TYPES OF FOOD SPOILAGE
Food spoilage can broadly be categorized as physical, chemical, and microbial spoilage.
1.2.1Physical Spoilage
Physical spoilage includes physical damage, moisture loss/gain, texture disruption, and other physical changes in the visual attributes of the food as a result of mishandling foods during storage, transportation, and distribution. In addition, fresh fruits and vegetables are also susceptible to physical damage due to poor respiration and chilling injury during storage. Migration of moisture from or into food systems can lead to spoilage of many foods. For instance, bakery products (cakes and breads) are prone to moisture loss upon storage in a dry environment, which changes their texture from moist and chewy to hard and brittle and can lead to staling (Roudaut et al., 2002). Due to the low moisture content in powdered foods, they are highly susceptible to gain moisture from their storage environment, which makes their structure amorphous and makes the particles stick together and forms lumps (Ozmen and Langrish, 2002).
Another physical spoilage that can readily occur in food systems is crystal growth. For instance, the formation of ice crystals due to slow freezing (or multiple freeze-thaw cycles) of ice cream resulting in a grainy texture of the final product (Ozmen and Langrish, 2002). Emulsion breakdown is another major category of physical food spoilage that commonly occurs in salad dressings, mayonnaise, and similar products (Depree & Savage, 2001). In case of mayonnaise, this occurs due to the auto-oxidation of fats caused by the presence of oxygen (Parreño and Carandang, 2021).
1.2.2Chemical Spoilage
Spoilage of food products can occur as a result of the reaction between its chemical components or due to their breakdown by several factors such as temperature, water activity, pH, and storage environment. An important class of chemical spoilage in foods is the spoilage of carbohydrates, e.g., gelatinization of starch granules, which easily swell up by absorbing water and lose their crystalline structure. Starches are also susceptible to the retrogradation process that results from migration of moisture or due to high exposure of starch granules to multiple freeze-thaw cycles (Manzocco et al., 2002). The spoilage caused by the interaction of sugars and proteins can be classified as enzymatic and non-enzymatic reactions. Enzymatic reactions in fresh fruits and vegetables can result in the softening of tissues and the formation of brown pigments, as shown in Figure 1.1. The spoilage of lipids in foods may also occur due to oxidation, enzymatic degradation, or other hydrolytic reactions. In hydrolytic rancidity, the fatty acids separate from triglycerides due to the reaction of lipolytic enzymes in the presence of water. The resulting smaller fatty acids have lesser flavor and can sometimes acquire a rancid odor. However, these reactions mostly occur at elevated temperatures above 60°C and can be inhibited by minimizing the interaction of lipid molecules with moisture (Kilcast and Subramaniam, 2000).
Figure 1.1 Chemical spoilage of some food products.
1.2.3Microbial Spoilage
Microbial spoilage is one of the most common and significant categories of spoilage in all types of foods. It accounts for nearly 25% of the total food loss worldwide and various foodborne diseases (Bondi et al., 2014). Numerous bacteria are known to be responsible for causing food spoilage and major foodborne illness. Common examples include Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Bacillus cereus, Campylobacter jejuni, and Vi...