Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is priority for producers and consumers alike. Shelf life studies provide important information to manufactures and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and are usually performed at manufacturer level. Moreover, various techniques are used throughout the food chain which enhances 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/or increasing shelf-life, along with methods for the assessment and prediction of food safety and shelf-life.

Key Features:

Overviews the issues associated with the shelf life enhancement and shelf life evaluation of various food products

Addresses issues important to maintaining food safety

Explains how shelf life depends on factors including ingredients for formulation, processing techniques, packaging, and storage conditions.

Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies which will improve the shelf life of food products

This book is 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, processing sector, product development, marketing, and other associated fields.