Shelf Life and Food Safety

414 Pages·2022·24.702 MB·English

by  Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Shah

Shelf Life and
Food Safety

Shelf Life and
Food Safety
Edited by
Basharat Nabi Dar
Manzoor Ahmad Shah
Shabir Ahmad Mir
First edition published 2022
by CRC Press
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© 2022 selection and editorial matter, Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir; individual chapters,
the contributors
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Library of Congress Cataloging‑in‑Publication Data
Names: Dar, Basharat Nabi, editor. | Shah, Manzoor Ahmad, editor. | Shah, Shabir Ahmad, editor.
Title: Shelf life and food safety/edited by Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Shah.
Description: First edition. | Boca Raton: Taylor and Francis, 2022. | Includes bibliographical references and index.
Identifiers: LCCN 2021052582 (print) | LCCN 2021052583 (ebook) | ISBN 9780367540173 (hardback) |
ISBN 9780367550370 (paperback) | ISBN 9781003091677 (ebook)
Subjects: LCSH: Food—Storage. | Food—Shelf-life dating. | Food—Safety measures. | Food—Quality control.
Classification: LCC TP373.3 .S54 2022 (print) | LCC TP373.3 (ebook) | DDC 664—dc23/eng/20211108
LC record available at https://lccn.loc.gov/2021052582
LC ebook record available at https://lccn.loc.gov/2021052583
ISBN: 978-0-367-54017-3 (hbk)
ISBN: 978-0-367-55037-0 (pbk)
ISBN: 978-1-003-09167-7 (ebk)
DOI: 10.1201/9781003091677
Typeset in Times
by KnowledgeWorks Global Ltd.
Contents
Preface...............................................................................................................................................ix
Editors ...............................................................................................................................................xi
Contributors ...................................................................................................................................xiii
Chapter 1
Food Spoilage and Safety ..................................................................................................................1
Sourav Garg, Syed Mansha Rafiq, Balaji G., Sristi Mundhada,
Syed Insha Rafiq, and Nikunj Sharma
Chapter 2
Shelf Life and Food Safety: Analysis, Methods, and Techniques ...................................................19
Insha Zahoor, Nadira Anjum, Meenakshi Trilokia, Arshied Manzoor,
Haroon Rashid Naik, Anjum Ayoub, and Farhana Mehraj Allai
Chapter 3
Sensory Methods for Shelf Life Assessment of Foods ....................................................................33
Chetan Sharma, Damir D. Torrico, and Sandip Singh
Chapter 4
Modeling of the Shelf Life of Foods ................................................................................................61
Arjuara Begum, Shagufta Rizwana, and H.A. Makroo
Chapter 5
Food Quality and Food Safety Assessment in the Supply Chain ....................................................77
Syed Insha Rafiq, Sourav Garg, Balaji G., Irshaan Syed,
Hikhmathunnisa Sultan Noordeen, and Syed Mansha Rafiq
Chapter 6
Food Product Development: Science, Shelf Life, and Quality ........................................................93
Michael V. Joseph and Chetan Sharma
Chapter 7
Fresh and Refrigerated Foods: Science, Shelf Life, and Quality...................................................113
Thoithoi Tongbram, Jinku Bora, and H.A. Makroo
Chapter 8
Dried Foods: Science, Shelf Life, and Quality ..............................................................................141
Darakshan Majid, Sajad Ahmad Sofi, Aabida Jabeen, Farhana Mehraj Allai,
H.A. Makroo, and Shahnaz Parveen Wani
v
vi ContEnts
Chapter 9
Frozen Foods: Science, Shelf Life, and Quality ............................................................................155
H.A. Makroo, Preetisagar Talukdar, Baby Z. Hmar, and Pranjal Pratim Das
Chapter 10
Thermal Treatment of Foods: Science, Shelf Life, and Quality ....................................................165
Arshied Manzoor, Bisma Jan, Insha Zahoor, Nadira Anjum, Aarifa Nabi,
Farhana Mehraj Allai, Qurat Ul Eain Hyder Rizvi, Rayees Ahmad Shiekh,
Mohd Aaqib Sheikh, and Saghir Ahmad
Chapter 11
Non-Thermal Processing of Foods: Science, Shelf Life, and Quality ...........................................181
Nitamani Choudhury, Farheena Iftikhar, and H.A. Makroo
Chapter 12
Chemical Treatment of Foods: Science, Shelf Life, and Quality ..................................................197
Jyoti Nishad, Smruthi Jayarajan, and K. Rama Krishna
Chapter 13
Natural Preservatives for Improvement of Shelf Life ....................................................................227
Sajid Ali, Muhammad Akbar Anjum, Shaghef Ejaz, Mahmood Ul Hasan,
Aamir Nawaz, Sajjad Hussain, and Muhammad Shafique
Chapter 14
Active Packaging of Foods ............................................................................................................253
Mahmoud Said Rashed, Mabrouk Sobhy, and Shivani Pathania
Chapter 15
Smart Packaging for Managing and Monitoring Shelf Life and Food Safety ...............................285
Mamta Thakur, Ishrat Majid, and Vikas Nanda
Chapter 16
Aseptic Packaged Food: Science, Shelf Life, and Quality ............................................................307
Omar Bashir, Sumira Rashid, Nusrat Jan, Abira Umam, Tawheed Amin,
Abida Jabeen, Sajad Mohd Wani, Syed Afiya, and Haamiyah Sidiq
Chapter 17
Foods with Edible Coatings: Science, Shelf Life, and Quality .....................................................321
Gurkirat Kaur, Swati Kapoor, and Neeraj Gandhi
ContEnts vii
Chapter 18
Instrumental Methods for Food Safety and Shelf Life Assessment ..............................................351
Haamiyah Sidiq, Aiman Zehra, Sabreena Yousuf, and Sajad Mohd Wani
Chapter 19
Hygienic Design and Cleaning ......................................................................................................363
Nadira Anjum, Insha Zahoor, Mohd Aaqib Sheikh, Arshied Manzoor,
Meenakshi Trilokia, and Anju Bhat
Chapter 20
Food Quality and Safety Regulation Issues ...................................................................................375
Shemilah Fayaz, Farah Naqash, Spurti Morab, and Basharat Nabi Dar
Index ..............................................................................................................................................391

Preface
The quality and safety of the food we eat elicits a great deal of attention and is a priority for consum-
ers. Shelf life of food products is an important concept and is of interest to everyone in the supply
chain from producer to consumer. Various factors including microbiological changes, chemical
changes, and packaging interactions influence the shelf life and stability of food. Shelf life stud-
ies can provide important information to manufacturers and consumers to ensure a high-quality
food product. Various evaluation methods are used for shelf life determination and are usually
performed at the manufacturer level. Moreover, various techniques are used throughout the food
chain to enhance the shelf life of food products. There is a lack of scientific information on the
shelf life and safety under one umbrella. This sensitive issue is reviewed in this well-timed book,
which brings together a group of subject experts to represent up-to-date and objective outlines
on a broad range of subject matter including food spoilage and safety, preservation, packaging,
and sensory aspects. The use of traditional and innovative technologies for enhancing food safety
and/or increasing shelf life, along with the assessment and prediction of food safety and shelf life,
are addressed in this book. Shelf Life and Food Safety is the first of its kind to focus on issues related
to evaluation techniques for shelf life, determinants, and techniques for shelf life enhancement. This
book is appropriate for students, researchers, scientists, and professionals in food science and tech-
nology. It is also a handy source of information for people involved in the food industry, processing
sector, product development, marketing, and other associated fields.
Basharat Nabi Dar
ix