Read more
Informationen zum Autor GARY S. TUCKER is head of the Baking and Cereal Procession Department, Campden BRI Group, UK. Klappentext Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible.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.This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality. Zusammenfassung Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. Inhaltsverzeichnis Preface xi 1 Control of Biodeterioration in Food 1 1.1 Overview 1 1.2 A summary of the different kinds of biodeterioration 2 1.2.1 Chemical biodeterioration 2 1.2.2 Physical biodeterioration 2 1.3 Kinds of living organisms involved in biodeterioration 5 1.3.1 Bacteria 5 1.3.2 Fungi 5 1.3.3 Algae, mosses and liverworts 5 1.3.4 Higher plants 5 1.3.5 Insects 5 1.3.6 Birds, mammals and reptiles 6 1.4 Food biodeterioration 6 1.4.1 The composition of food 7 1.5 Description of the mechanisms of food biodeterioration 10 1.5.1 Fermentation 10 1.5.2 Fermentation biochemistry 22 1.5.3 Putrefaction 23 1.5.4 Lypolysis 23 1.6 Microorganisms involved in biodeterioration reactions 24 1.6.1 Factors that affect microbial growth 24 1.6.2 Bacteria 27 1.6.3 Moulds 32 1.6.4 Yeasts 34 References 35 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing 36 2.1 Introduction and historical perspective 36 2.2 The haccp principles and Codex (cac 1997) 37 2.3 HACCP implementation: Important considerations 40 2.3.1 Prerequisite programmes 40 2.3.2 Application of the HACCP principles and the importance of training 41 2.4 The importance of haccp in food manufacturing: The preventative mindset 44 2.4.1 Food design 45 2.4.2 Food manufacturing 46 2.4.3 Globalization and trade 47 2.5 The legal position 47 2.6 Closing thoughts 49 Appendices 49 Appendix 2.A: Example of the make?]up of an HACCP team 50 Appendix 2.B: Example of a product description 50 Appendix 2.C: Examples of process flow diagrams 51 Appendix 2.D: Hazard analysis tool as an example guide 53 Appendix 2.E: Examples of hazard analysis and CCP decision logic: Fresh vegetables, rice, vinaigrette, salad blending and assembly 54 Appendix 2.F: Example of the HACCP control chart (for rice salad) 58 References 59 3 Thermal Processing 60 3.1 Introduction 60 3.2 Sterilisation - low?]acid foods 61 3.2.1 History of the canning industry 61 3.2.2 F0 3 sterilisation processes 63 3.2.3 Commercial sterilisation 66 3.2.4 Microorganism death kinetics 67 3.2.5 Log reductions 69 3.3 Pasteurisation 71 3.3.1 Control of the microorganism loading 75 3.3.2 Use of restrictive pH levels 75
