Food Safety and Quality-Based Shelf Life of Perishable Foods

This book provides an in-depth exploration of the microbial factors affecting food shelf life, emphasizing food safety and quality management.

The book Food Safety and Quality-Based Shelf Life of Perishable Foods delves into the critical aspects of food shelf life, a vital factor influencing food distribution and availability. Understanding shelf life is essential for determining when and where various food products can be consumed. The editors focus on the microbial factors that affect the shelf life of perishable foods and commodities, providing an in-depth analysis of foodborne bacterial pathogens and spoilage microorganisms that pose significant risks to food quality and safety.

In the initial chapters, the book outlines the methodologies for determining shelf life, alongside the specific microbial threats associated with perishable items. Contributors discuss the techniques employed for shelf life testing, the frequency of these assessments, and how to interpret data effectively. The book addresses the management of shelf life from various perspectives, including those of producers, distributors, retailers, and regulators. Key areas impacting shelf life—such as sanitation, processing, and packaging—are examined thoroughly, with insights into essential cleaning and sanitizing practices that ensure a hygienic processing environment.

The latter sections of Food Safety and Quality-Based Shelf Life of Perishable Foods explore advanced analytical techniques and the microbiome of food products. Topics such as microbial ecology and quantification are discussed in relation to genomics, as well as the evolving understanding of meat shelf life. This comprehensive resource is aimed at food industry professionals, including quality and safety technicians, managers, and academics engaged in food safety research and education.