Food Preservation and Biodeterioration Food Preservation and Biodeterioration 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 and 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 the industry and academia, particularly those involved with safety and quality.
GARY S. TUCKER is head of the Baking and Cereal Procession Department, Campden BRI Group, UK.
Preface xi1 Control of Biodeterioration in Food 11.1 Overview 11.2 A summary of the different kinds of biodeterioration 21.2.1 Chemical biodeterioration 21.2.2 Physical biodeterioration 21.3 Kinds of living organisms involved in biodeterioration 51.3.1 Bacteria 51.3.2 Fungi 51.3.3 Algae, mosses and liverworts 51.3.4 Higher plants 51.3.5 Insects 51.3.6 Birds, mammals and reptiles 61.4 Food biodeterioration 61.4.1 The composition of food 71.5 Description of the mechanisms of food biodeterioration 101.5.1 Fermentation 101.5.2 Fermentation biochemistry 221.5.3 Putrefaction 231.5.4 Lypolysis 231.6 Microorganisms involved in biodeterioration reactions 241.6.1 Factors that affect microbial growth 241.6.2 Bacteria 271.6.3 Moulds 321.6.4 Yeasts 34References 352 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing 362.1 Introduction and historical perspective 362.2 The haccp principles and Codex (cac 1997) 372.3 HACCP implementation: Important considerations 402.3.1 Prerequisite programmes 402.3.2 Application of the HACCP principles and the importance of training 412.4 The importance of haccp in food manufacturing: The preventative mindset 442.4.1 Food design 452.4.2 Food manufacturing 462.4.3 Globalization and trade 472.5 The legal position 472.6 Closing thoughts 49Appendices 49Appendix 2.A: Example of the make]up of an HACCP team 50Appendix 2.B: Example of a product description 50Appendix 2.C: Examples of process flow diagrams 51Appendix 2.D: Hazard analysis tool as an example guide 53Appendix 2.E: Examples of hazard analysis and CCP decision logic: Fresh vegetables, rice, vinaigrette, salad blending and assembly 54Appendix 2.F: Example of the HACCP control chart (for rice salad) 58References 593 Thermal Processing 603.1 Introduction 603.2 Sterilisation – low]acid foods 613.2.1 History of the canning industry 613.2.2 F0 3 sterilisation processes 633.2.3 Commercial sterilisation 663.2.4 Microorganism death kinetics 673.2.5 Log reductions 693.3 Pasteurisation 713.3.1 Control of the microorganism loading 753.3.2 Use of restrictive pH levels 753.3.3 Low temperatures 773.3.4 Dehydration or low water activity 793.3.5 Chemical preservation 803.4 Equipment for thermal processing 823.4.1 Heat exchangers 833.4.2 In]pack retorting 843.4.3 In]vessel systems 863.5 Conclusions 86References 874 Chilling 894.1 Introduction 894.1.1 Effect of chilling on microorganism growth 904.1.2 Effect of chilling on enzymes and biochemical reactions 914.1.3 Effect of chilling on physical processes 924.1.4 Effect of chilling on physiological processes 934.2 Chilling operations 944.2.1 Moving air systems 954.2.2 Direct contact 1004.2.3 Jacketed heat exchangers 1014.2.4 Immersion/spray 1044.2.5 Ice 1054.2.6 Vacuum 1064.2.7 Cryogenic 1084.3 Chilled storage 1114.3.1 Controlled atmosphere storage rooms 1124.4 Retail display 1124.4.1 Unwrapped products 1134.4.2 Wrapped products 1154.5 Conclusions 116References 1175 Freezing 1195.1 Introduction 1195.2 The physical and chemical aspects of freezing 1215.3 The effect of freezing on microorganisms 1275.4 Food freezing operations 1305.5 Monitoring the quality and safety of frozen foods 1345.6 New developments 1355.7 Conclusions 137References 1386 Drying 1396.1 Introduction 1396.2 Drying processes and drying equipment 1416.2.1 Vacuum drying 1496.2.2 Freeze drying 1516.2.3 Spray drying 1536.2.4 Sun drying 1546.2.5 Fluidised bed drying 1556.2.6 Drum drying 1576.2.7 Osmotic drying 1576.3 Bacteria deactivation kinetics during the drying process 1586.4 Concluding remarks 165References 1657 Modified Atmosphere Packaging 1677.1 Introduction 1677.2 Background information 1677.2.1 MAP and related terminologies and technologies 1687.2.2 Gases used for MAP 1697.2.3 The benefits and disadvantages of MAP 1727.2.4 Effects of MAP on microbial spoilage 1727.3 MAP materials 1747.3.1 Gas permeability 1747.3.2 WVTR 1767.3.3 Mechanical properties 1767.3.4 Sealing reliability 1767.3.5 Transparency 1767.3.6 Type of package 1767.3.7 Microwaveability 1777.4 MAP machinery 1777.4.1 Horizontal form–fill–seal 1777.4.2 Vertical form–fill–seal 1777.4.3 Thermoform–fill–seal 1787.4.4 Preformed tray and lidding film 1787.4.5 Vacuum chamber 1787.4.6 Snorkel type 1797.5 Selected MAP food applications 1797.5.1 Raw red meat products 1807.5.2 Raw fish and seafood products 1807.5.3 Cooked, cured and processed meat products 1817.5.4 Dairy products 1827.5.5 Bakery products 1837.5.6 Dried food products 1837.6 MAP of fresh produce 1847.6.1 Factors that affect the shelf life of fresh produce 1847.6.2 Effects of MAP on fresh produce microbial growth and safety 1867.7 Conclusions 190References 1908 Preservatives 1938.1 Introduction 1938.1.1 Labelling and legislation 1948.2 Types of preservatives 1958.2.1 Chemical preservatives 1958.2.2 Natural preservatives 1988.2.3 Modified atmosphere packaging 2018.3 Conclusions 203References 2049 Hurdle Techniques 2069.1 Introduction 2069.2 Hurdle technologies 2089.2.1 Heat treatment 2089.2.2 Chilling 2099.2.3 Acidification or low pH 2109.2.4 Water activity 2129.2.5 Modified atmosphere 2139.2.6 Chemical preservatives 2149.2.7 Natural antimicrobials 2169.2.8 Microbial interactions 2169.3 Predictive modelling 2179.4 Conclusions 220References 22010 Novel Commercial Preservation Methods 22310.1 Introduction 22310.2 Ohmic heating 22410.2.1 Background 22410.2.2 Industrial applications 22510.2.3 Equipment 22710.2.4 Packaging considerations 22910.2.5 Shelf life and product safety 22910.3 High Pressure Processing (HPP) 22910.3.1 Background 22910.3.2 Industrial applications 23010.3.3 Equipment 23110.3.4 Packaging requirements 23210.3.5 Shelf life and product safety 23310.4 Microwave and radio]frequency heating 23310.4.1 Background 23310.4.2 Industrial applications 23610.4.3 Packaging requirements 24010.4.4 Shelf life and product safety 24010.5 Pulsed electric field processing 24110.5.1 Background 24110.5.2 Industrial applications 24110.5.3 Non]preservation applications 24210.5.4 Equipment 24210.5.5 Packaging considerations 24410.5.6 Shelf life and product safety 24410.6 Irradiation 24710.6.1 Background 24710.6.2 Industrial applications 24710.6.3 Equipment 24810.6.4 Shelf life and product safety 25010.7 Conclusions 252References 253Index 257
