Index accuracy of se assembly of product 263 acidification Assured Produce Scheme 30 -2 ATP agreement 84. 97.457 attitude 350 adenosine triphosphate(ATP)235 adi process 331-2 417-18 Aeromonas hydrophila 170-1 TQM446-8 agglutination test kits 204-5 36 ageing(conditioning)70-2, 2 Australia 461-2 automated enzyme immunoassays 205-6 agronomic characteristics 20-1 automated microbiological methods air handling system 303, 322 191-214 high-risk area 371-9 Autotrak 199-200 air temperature monitoring 103-4 avidin-biotin link system 207-8 alcohol-based cleaners 406 algal toxins 2446 Bacillus 3 14 alkalis 403 cereus 171. 306 allergens 247 bacteriophages 198 uminium packaging 137, 138-9 Bactoscan Amnesic Shellfish Poisons(ASP)244-5 bakery 10 amylopectin 242 nology see high-risk barr 242 nimals. live 65-8 bAX kits 21 antibodies 203-4. 204-5 bearings 390-I antigens203-4,204-5 belly burst 236 belts 325 appearance 22, 342 biochemical reactions 231-8 characteristics of 231-3
accuracy of sensors 118–19 acidification 159–60 acids 404 active packaging 145–7 additives 5 adenosine triphosphate (ATP) 235 bioluminescence (testing) 196–9, 417–18 Aeromonas hydrophila 170–1 ageing (conditioning) 70–2, 235–6 agglutination test kits 204–5 agronomic characteristics 20–1 air handling system 303, 322 high-risk area 371–9 air temperature monitoring 103–4 alcohol-based cleaners 406 algal toxins 244–6 alkalis 403 allergens 247 aluminium packaging 137, 138–9 Amnesic Shellfish Poisons (ASP) 244–5 amphoterics 405–6 amylopectin 242 amylose 242 animals, live 65–8 antibodies 203–4, 204–5 antigens 203–4, 204–5 antioxidants 228 appearance 22, 342 argon 142 assembly of product 263 Assured Produce Scheme 30 atmosphere, storage (MAP) 161–2 ATP agreement 84, 97, 457 attitude 350 auditing process 331–2 suppliers 438 TQM 446–8 Australia 461–2 automated enzyme immunoassays 205–6 automated microbiological methods 191–214 Autotrak 199–200 avidin-biotin link system 207–8 Bacillus 314 cereus 171, 306 bacteriophages 198 Bactoscan 199 bakery 10 barrier hygiene 57 barrier technology see high-risk barrier technology BAX kits 212 bearings 390–1 belly burst 236 belts 325 biochemical reactions 231–8 characteristics of 231–3 Index
Index 475 browning 232-3, 233-4 pink discoloration in meat products 234-5 231 54,236-8 chemicals sis54,236 sanitation 402-9. 422 biofilms 398-9 suppliers 421-2 bioluminescence 196-9. 417-18 Chemscan RDI solid phase cytometry birds 358 system 203 Chemunex Chemflow system 202 blast chillers 85-6.87 chill chain 80 blemishes 29 chill injury 240-1 bread 242-3 Chilled Food Association(CFA)465 breeds 64 oods: defining 1-3, 291-2, 453- chilled storage 302 British Retail Consortium(BRC equipment 87-9 Technical Standard 432-3 temperature monitoring 105-8, 122-3 Brochothrix thermosphacta 165-6 see also storage owning,enzymic 232-3, 2334 chilled transport see transport Brussels sprouts 23 chilling see cooling/chilling BS EN ISO 9000 standards(BS5750) chlorine-based disinfectants 405-6 407 431.449 chlorofluorocarbon(CFC) refrigerants buttering, factory 359-61 12,13,45 choice. food 350 ciguatoxins 245-6 cabinet refrigerators 106-8 Class System 28-9 calibration 328 cleanability 383-4 sensors 119-20 cleaning 303 Campden and Chorleywood Food and disinfection see sanitation Research Association( CCFRA) Clostridium botulinum 171-2, 306, 176.177 308-9.313 Campylobacter species 173, 305 clothing, high-risk 368-9 Canada 45 Codex Alimentarius Commission 452 capture antibody 205 455-7 carbon dioxide 140-l old shortening 69-70, 235 ceilings 388 old spots 315 central location tests 350 coliform/enteric bacteria ceramic tiles 382-3 colour 22 hallenge testing 279-83 computational fluid dynamics(CFD)131 design of test 280-2 375-6.377 computer nterpretation of results 282-3 see anging room, high-risk 369, 370, 371 characterisation of microorganisms oncentration 212-13 chart recorders 122 concrete flooring 382 Cheddar cheese 49 conditioning(ageing)70-2, 235-6 cheese7,12,13,48-52,238 conformance to specification 447 processe 48,49-50 basic design concepts 380-/8 unripened 48, 51-2 chemical energy 400-2, 410, 411 drainage 384-6 chemical reactions 226-31 floors 381-4 characteristics 226 walls 386-8 lipid oxidation 226-31, 247-8 construction materials 390
enzymic browning 232–3, 233–4 glycolysis 234–5 lipolysis 54, 236–8 proteolysis 54, 235–6 biofilms 398–9 bioluminescence 196–9, 417–18 birds 358 blanchers 364 blast chillers 85–6, 87 blemishes 29 bread 242–3 breeds 66 briefing 444 British Retail Consortium (BRC) Technical Standard 432–3 Brochothrix thermosphacta 165–6 browning, enzymic 232–3, 233–4 Brussels sprouts 23 BS EN ISO 9000 standards (BS5750) 430, 431, 449 building, factory 359–61 butter 7, 12, 13, 45 cabinet refrigerators 106–8 calibration 328 sensors 119–20 Campden and Chorleywood Food Research Association (CCFRA) 176, 177 Campylobacter species 173, 305 Canada 458 capture antibody 205 carbon dioxide 140–1 ceilings 388 central location tests 350 ceramic tiles 382–3 challenge testing 279–83 design of test 280–2 inoculation procedures 282 interpretation of results 282–3 changing room, high-risk 369, 370, 371 characterisation of microorganisms 213–14 chart recorders 122 Cheddar cheese 49, 50 cheese 7, 12, 13, 48–52, 238 mould ripened 48, 51 processed 52 ripened 48, 49–50 unripened 48, 51–2 chemical energy 400–2, 410, 411 chemical reactions 226–31 characteristics 226 lipid oxidation 226–31, 247–8 pink discoloration in meat products 231 chemicals sanitation 402–9, 422 suppliers 421–2 Chemscan RDI solid phase cytometry system 203 Chemunex Chemflow system 202 chill chain 80 chill injury 240–1 Chilled Food Association (CFA) 465 chilled foods: defining 1–3, 291–2, 453–4 chilled storage 302 equipment 87–9 temperature monitoring 105–8, 122–3 see also storage chilled transport see transport chilling see cooling/chilling chlorine-based disinfectants 405–6, 407 chlorofluorocarbon (CFC) refrigerants 82–3 choice, food 350 ciguatoxins 245–6 ‘Class System’ 28–9 cleanability 383–4 cleaning 303 and disinfection see sanitation Clostridium botulinum 171–2, 306, 308–9, 313 clothing, high–risk 368–9 Codex Alimentarius Commission 452, 455–7 cold shortening 69–70, 235 cold spots 315 coliform/enteric bacteria 164 colour 22 computational fluid dynamics (CFD) 131, 375–6, 377 computer modelling predictive see predictive microbiological modelling transport 130–1 concentration 212–13 concrete flooring 382 conditioning (ageing) 70–2, 235–6 conformance to specification 447 conjugated antibody 205 construction, hygienic 319–20, 380–8 basic design concepts 380–1 ceilings 388 drainage 384–6 floors 381–4 walls 386–8 construction materials 390 Index 475
476 Index consumer acceptibility 341-53 butter 7, 12, 13, 45 determining 349-51 cheese7,12,13,48 future trends 351-2 cream9,12,13-14,43-4,54 protection 45 desserts 11.12. 13-14. 52-3 consumers food safety issues 55-7 handling of products 265 functional approach 38-9 Ire trends 57-8 see also customer complaints, customer lact require market 6-14 ontainers 324 maximising quality in processing 53-5 contractual understanding 437 microbiologic 41 ontrol systems 328-32 milk composition 37-8 instrumentation and calibration 328 pasteurised milk 41-3 eady meals 53 process auditing 331-2 process monitoring, validation and skimmed milk concentrate and verification 328-30 skimmed milk powder 45-6 process and sample data 330 sour cream 44 331 whey concentrate and whey powder 46 convenience 3-4 conventional microbiological techniques mechanical 54 ping104,106-7, qualitative 190- data logging systems 122-4 cook-chill foods 3. 453-4 decontaminated materials 291. 323-8 cooked meats 10 226-1 cutting and slicing 3234 cooked poultry 10 dosing and pumping 325-6 cooked ready-to-eat foods 291, 29 packaging 326-8 cooking 299 transport and transfers 3 king areas 318 working surfaces 323 cooling/chilling 301-2 decontamination systems chilling equipment 85-7, 312, 322 re areas 322 vehicles91,92-3,130- rate of 84-5 see also transpo see also refrigeration delivery areas 317 Cool Van 130-1 demographic trends 3-4 cost-effectiveness 448 descriptive tests 345-6 cottage cheese 51 Coulter method 19 of challenge tests 280-2 crean9,12,13-14,43-4,54 hygienic see hygienic design cream cheese 51-2 desserts 11. 12. 13-1 ne ira detection time 1934. 195 critical control points(CCPs)4384 Diarrhetic Shellfish Poisons(DSP) ing 440 244-5 see also Hazard Analysis Critical differential procedures 189-90 rop maturity 24-5 direct epifluorescent filter technique ustomer complaints 447 (DEFT)199,200-1 customer requirem cutting 323-4 discriminative tests 344-5 diseases, plant 28 dairy products/ing 37-61,230, resistance to 21 disinfectant efficacy tests 408
consumer acceptibility 341–53 determining 349–51 future trends 351–2 consumer protection 451–2 consumers handling of products 265 and packaging innovation 148 see also customer complaints; customer requirements containers 324 contractual understanding 437 control systems 328–32 instrumentation and calibration 328 lot tracking 330 process auditing 331–2 process monitoring, validation and verification 328–30 process and sample data 330 training 331 controlled atmosphere stores 28 convenience 3–4 conventional microbiological techniques 188–91 qualitative 190–1 quantitative 189–90 cook-chill foods 3, 453–4 cooked meats 10, 226–30 cooked poultry 10 cooked ready-to-eat foods 291, 292 cooking 299 cooking areas 318 cooling/chilling 301–2 chilling equipment 85–7, 312, 322 high-care areas 322 rate of 84–5 see also refrigeration CoolVan 130–1 cost-effectiveness 448 cottage cheese 51 Coulter method 192 cream 9, 12, 13–14, 43–4, 54 cream cheese 51–2 cre`me fraıˆche 44 critical control points (CCPs) 438–40 monitoring 440 see also Hazard Analysis Critical Control Point (HACCP) system crop maturity 24–5 customer complaints 447 customer requirements 436 cutting 323–4 dairy products/ingredients 37–61, 230, 236, 237–8 butter 7, 12, 13, 45 cheese 7, 12, 13, 48–52, 238 cream 9, 12, 13–14, 43–4, 54 desserts 11, 12, 13–14, 52–3 food safety issues 55–7 functional approach 38–9 future trends 57–8 lactose 46–7 market 6–14 maximising quality in processing 53–5 microbiological criteria 41 milk composition 37–8 pasteurised milk 41–3 ready meals 53 sensory properties 39–40 skimmed milk concentrate and skimmed milk powder 45–6 sour cream 44 whey concentrate and whey powder 46 yogurt 10–11, 11–12, 13, 47–8 damage 29 mechanical 54 damping 104, 106–7, 109 dark, firm, dry (DFD) meat 66, 69, 235 data logging systems 122–4 decontaminated materials 291, 323–8 cutting and slicing 323–4 dosing and pumping 325–6 packaging 326–8 transport and transfers 324–5 working surfaces 323 decontamination systems 365–6 delivery 441 vehicles 91, 92–3, 130–1 see also transport delivery areas 317 demographic trends 3–4 descriptive tests 345–6 design of challenge tests 280–2 hygienic see hygienic design desserts 11, 12, 13–14, 52–3 detection time 193–4, 195 Diarrhetic Shellfish Poisons (DSP) 244–5 differential procedures 189–90 dips 8 direct epifluorescent filter technique (DEFT) 199, 200–1 discoloration 231 discriminative tests 344–5 diseases, plant 28 resistance to 21 disinfectant efficacy tests 408 476 Index
Index 47 disinfection 303-4 extraneous vegetable matter(EVM)29 cleaning and see sanitation extrinsic factors 266-8 display cabinets, refrigerated 93-6 temperature monitoring 113-16, 131 FI hybrids 31 distribution 264-5 435 see also transport building 359-61 documentation 436. 44 1 site 358 doors 360 see also high-care areas; high-risk dosing 325- areas, hygienic design; drainage 384-6 anufacturing areas fasteners 390. 391-2 feedback 438 plos65,66,67,235 feeding(animal) due diligence 100, 454 filtration of air 372-5 durability date 129-30 sh7,230-1,236,2456 flavour 343 ECFF 4601 EIAFOSS test system 206 oors elective procedures 189-90 flow cytometry 200, 201-3 electrical methods 192-6 fluorescence microscopy 199-203 fluorescent labels 204 missivity 124 oams, cleaning 410-12 energy: and sanitation 400-2, 409-10 focus groups 350-1 4l1 fogging systems 412-13 environment 82-3. 148 Food Code 467 nfluences on selection of fruits and Food and Drug Administration(FDA) etables 25-7 environmental management 432 Food Hygiene(Amendment) Regulations environmental sampling 416-17 19909910 enzyme immunoassays 205-6, 207 Food MicroModel system 175, 176 enzymes 231-3 Food Products Intelligence(FPD)2 see also biochemical reactions food safety see safety enzymic browning 232-3, 233-4 Food Safety Act(1990)(FSA)100, 454 food simulants 104. 107-8 413-14 food spoilage microorganisms see illing85-7,312,322 cutting and slicing 323-4 Food Standards Agency(FSA)449 hygienic design 389-94 Food Safety Initiative(FSI)466 installation 393-4 Food Safety and Inspection System safe process design 308-16 FSIS)465,466 Escherichia coli (E coli)172-3, 304-5 food temperature monitoring 104, 107-8, thnic accompaniments 11 115-16 thnic foods 5.14 food type 157-8 footwear k369 European Union(EU)100, 266, 356 Forecast 176,.177 408,409,452-3,454-5 foreign EⅤM(FEVM)29 legislation 458-61 n matter(FM)29 uipment 389-91 France 462-3 quality standards for fruit and free radical chain reaction 227-8 zing 72-3 tandard for temperature recorders and ' Fresh-Check' indicator 128, 129, 130 thermometers 116-18 freshness enhancers 14 evaporation 239-40 fromage frais 12. 13.51 external audit system 446-7 fruit
disinfection 303–4 cleaning and see sanitation display cabinets, refrigerated 93–6 temperature monitoring 113–16, 131 distribution 264–5, 435 see also transport documentation 436, 441 doors 360 dosing 325–6 drainage 384–6 dressings 9 drinks 10 drip loss 65, 66, 67, 235 due diligence 100, 454 durability date 129–30 ECFF 460–1 EIAFOSS test system 206 elective procedures 189–90 electrical methods 192–6 electrical stimulation (ES) 70 emissivity 124 energy: and sanitation 400–2, 409–10, 411 environment 82–3, 148 influences on selection of fruits and vegetables 25–7 environmental management 432 environmental sampling 416–17 enzyme immunoassays 205–6, 207 enzymes 231–3 see also biochemical reactions enzymic browning 232–3, 233–4 equipment cleaning equipment 413–14 cooling/chilling 85–7, 312, 322 cutting and slicing 323–4 hygienic design 389–94 installation 393–4 safe process design 308–16 Escherichia coli (E. coli) 172–3, 304–5 ethnic accompaniments 11 ethnic foods 5, 14 ethylene 28 European Union (EU) 100, 266, 356, 408, 409, 452–3, 454–5 legislation 458–61 on equipment 389–91 quality standards for fruit and vegetables 28–9 standard for temperature recorders and thermometers 116–18 evaporation 239–40 external audit system 446–7 extraneous vegetable matter (EVM) 29 extrinsic factors 266–8 F1 hybrids 31 factory 434 building 359–61 site 358 see also high-care areas; high-risk areas; hygienic design; manufacturing areas fasteners 390, 391–2 feedback 438 feeding (animal) 68 filtration of air 372–5 fish 7, 230–1, 236, 245–6 flavour 343 fruits and vegetables 22–4 floors 381–4 flow cytometry 200, 201–3 fluorescence microscopy 199–203 fluorescent labels 204 foams, cleaning 410–12 focus groups 350–1 fogging systems 412–13 Food Code 467 Food and Drug Administration (FDA) 465–6 Food Hygiene (Amendment) Regulations 1990 99–100 Food MicroModel system 175, 176 Food Products Intelligence (FPI) 2 food safety see safety Food Safety Act (1990) (FSA) 100, 454 food simulants 104, 107–8 food spoilage microorganisms see spoilage microorganisms Food Standards Agency (FSA) 449 Food Safety Initiative (FSI) 466 Food Safety and Inspection System (FSIS) 465, 466 food temperature monitoring 104, 107–8, 115–16 food type 157–8 footwear, high-risk 369 Forecast models 176, 177 foreign EVM (FEVM) 29 foreign matter (FM) 29 France 462–3 free radical chain reaction 227–8 freezing 72–3 ‘Fresh-Check’ indicator 128, 129, 130 freshness enhancers 146 fromage frais 12, 13, 51 fruit juices 10 Index 477
478 Index fruits and vegetables 19-35 verification 329 criteria for selection 20-8 health concerns 4-5 crop maturity 24-5 heat-shock 3 13 growing and environmental heat treatment 159.310-13 fluences 25-7 barrier technology 363-5 post-harvest handling and storage control of heating 310-11 equipment performance 311-12 variety 20-4 microbiology of 312-13 new trends in plant breeding 31-2 high-care areas(HCAs)302-3, 321-2 ew trends in production 30 ifications 28-9 high oxygen MAP 143 full fat soft cheese 51-2 high-risk areas(HRAs)361-3 full production scale shelf-life testing construction 3808 76-8 Listeria philosophy 362-3 functional properties 38-9 see also high-care areas fungal toxins 244 high-risk barrier technology 363-80 ar371-9 gases 140-2 heat-treated product 363-5 permeability 142-3 other product transfer 366 gels, cleaning 411, 412 eIc Gene trak kits 208-9 roduct decontamination 365--6 General foo rective 459 enetic ion(GM) technology transfer 366 31-2,58 utensils 379-80 histamine 246-7 glycoalkaloids 243 home placement tests 349 lycolysis 234-5 humidity 379 good hygiene practice(GHP)292-4, 297 hybridisation protection assay 209-10 ood manufacturing tice(GMP) hydrochlorofluorocarbon(HCFC) 292-4,297,362,431 refrigerants 82-3 egative(oxidase positive)rod hydrocoolers 86, 87 ped bacteria 163-4 giene Gram-positive spore-forming bacteria 165 le yogurt 47-8 see also hygienic design; sanitation hygienic areas(HAs)302, 319-21 ues construction 319-20 mixed raw and cooked components haemagglutins 244 320-1 hall tests 350 ntrol hand hygiene sequence 369-71 esign consumer handling 265 equipment 389-94 harvest handling 27-8 installation 393-4 high-risk barrier technology see high- Hazard Analysis Critical Control Point risk barrier technology HACCP) system 56, 101, 1 hygienic construction see construction, 179,295-7,355- carrying out a HACCP analysis 439-40 segregation of work zones 357-63 legislation and 455-6, 458, 466 factory building 359-61 process control 43840 factory site 358 quality assurance 431-2 high-risk production area 361-3
fruits and vegetables 19–35 criteria for selection 20–8 crop maturity 24–5 growing and environmental influences 25–7 post-harvest handling and storage 27–8 shelf-life 28 variety 20–4 new trends in plant breeding 31–2 new trends in production 30 specifications 28–9 full fat soft cheese 51–2 full production scale shelf-life testing 276–8 functional properties 38–9 fungal toxins 244 gases 140–2 permeability 142–3 gels, cleaning 411, 412 Gen Probe nucleic acid probes 209–10 Gene Trak probe kits 208–9 General Food Hygiene Directive 459 genetic modification (GM) technology 31–2, 58 glass packaging 137, 138 global warming 82–3 glycoalkaloids 243 glycolysis 234–5 good hygiene practice (GHP) 292–4, 297 good manufacturing practice (GMP) 292–4, 297, 362, 431 Gram-negative (oxidase positive) rodshaped bacteria 163–4 Gram-positive spore-forming bacteria 165 Greek-style yogurt 47–8 growing site 25–6 growing techniques 26–7 haemagglutins 244 hall tests 350 hand hygiene sequence 369–71 handling 441 consumer handling 265 post-harvest handling 27–8 post-slaughter handling 69–72 Hazard Analysis Critical Control Point (HACCP) system 56, 101, 102, 179, 295–7, 355–6 carrying out a HACCP analysis 439–40 legislation and 455–6, 458, 466 process control 438–40 quality assurance 431–2 verification 329 health concerns 4–5 heat-shock 313 heat treatment 159, 310–13 barrier technology 363–5 control of heating 310–11 equipment performance 311–12 methods 310 microbiology of 312–13 high-care areas (HCAs) 302–3, 321–2, 362 high oxygen MAP 143 high-risk areas (HRAs) 361–3 construction 380–8 Listeria philosophy 362–3 see also high-care areas high-risk barrier technology 363–80 air 371–9 heat-treated product 363–5 other product transfer 366 packaging 366 personnel 367–71 product decontamination 365–6 surfaces 367 transfer 366 utensils 379–80 wastes 366–7 histamine 246–7 home placement tests 349 humidity 379 hybridisation protection assay 209–10 hydrochlorofluorocarbon (HCFC) refrigerants 82–3 hydrocoolers 86, 87 hygiene 264 monitoring 198 see also hygienic design; sanitation hygienic areas (HAs) 302, 319–21 construction 319–20 mixed raw and cooked components 320–1 stock control 320 temperature 319 hygienic design 355–96 equipment 389–94 installation 393–4 high-risk barrier technology see highrisk barrier technology hygienic construction see construction, hygienic segregation of work zones 357–63 factory building 359–61 factory site 358 high-risk production area 361–3 478 Index
Index 479 identification of microorganisms 213-14 list of approved suppliers 437-8 immunochromatography 206 Listeria monocytogenes 167-9, 202, munological methods 203-7 3046,307,392 immunomagnetic separation 213 heat processing 312-13 indirect conductance measurement 195-6 high-risk areas and Listeria philosophy infrared temperature measurement 124-6 362-3 initial microflora 15 load testing 104 inoculation 282 localised insects 358 long shelf-life 314 inspection 440-1 lot tracking 330 instructions work 444-5 lucifer 196 instrumentation 328. 391 luminescent labels 204 itegrated crop management (ICM) 30 Integrated Product Policy (IPP)449-50 Maillard reaction 55 intermodal freight containers(Iso containers)91, 93 esponsibility 421-3, 435-6 internal audit system 446 international trade 452-3 see also senior management interviews. individual 351 manual operations 323 intrinsic factors 266-8 manufacturing areas(MAs)302, 316-23 high-care areas 321-2 ISO9000 systems101.430.431.435 hygienic areas 319-21 449 raw material and packaging delivery areas 317 raw material preparation and cooking kettles 364-5 storage areas 317-18 thawing of product 319 labelling 460 waste disposal 322-3 labels, immunological 204-6 ee also high-care areas, high-risk lactic acid bacteria 165 lactose 46-7 margarine 12, 13 latex agglutination test kits 204-5 market 1-16. 260 legislation96-7,99-100,266,448, dairy products 6-14 451-73 drivers 3-6 roaches to 454-5 meat products 14 ATP84.97.45 overall market size 6-12 Australia/New Zealand 461-2 product features 7-11 Codex 455-7 salads 14-15 EU see European Union marketing 448 nternational trade and 452-3 maturity, crop 24-5 maximum growth temperature 155 reactive nature of food law 451-2 mayonnaise 238 UK4645 meat7.63-76 US465 biochemical reaction games 244 chemical reactions Lifelines 128. 129. 130 influence of the live 65-8 ghting 388 nimal to animal 66-8 lipid oxidation 226-31 ding 68 products 247 pecies and breeds 66 polysis 54, 236- ariations within an animal 69-72 quid wastes 366-7, 384-6 pre- and post-slaughter handling 69-72
identification of microorganisms 213–14 immunochromatography 206 immunological methods 203–7 immunomagnetic separation 213 indirect conductance measurement 195–6 infrared temperature measurement 124–6 initial microflora 157 inoculation 282 insects 358 inspection 440–1 instructions, work 444–5 instrumentation 328, 391 integrated crop management (ICM) 30 Integrated Product Policy (IPP) 449–50 intermodal freight containers (ISO containers) 91, 93 internal audit system 446 international trade 452–3 interviews, individual 351 intrinsic factors 266–8 ISO 14001 432 ISO 9000 systems 101, 430, 431, 435, 449 joints 390 kettles 364–5 labelling 460 labels, immunological 204–6 lactic acid bacteria 165 lactose 46–7 latex agglutination test kits 204–5 legislation 96–7, 99–100, 266, 448, 451–73 approaches to 454–5 ATP 84, 97, 457 Australia/New Zealand 461–2 Canada 458 Codex 455–7 EU see European Union France 462–3 international trade and 452–3 Netherlands 463–4 reactive nature of food law 451–2 UK 464–5 US 465–8 legumes 244 Lifelines 128, 129, 130 lighting 388 lipid oxidation 226–31 products 247–8 lipolysis 54, 236–8 liquid wastes 366–7, 384–6 list of approved suppliers 437–8 Listeria monocytogenes 167–9, 202, 304–6, 307, 392 heat processing 312–13 high-risk areas and Listeria philosophy 362–3 load testing 104 localised cooling 376–8 long shelf-life 314 lot tracking 330 luciferase 196 luminescent labels 204 Maillard reaction 55 managers responsibility 421–3, 435–6 training 331 see also senior management manual operations 323 manufacturing areas (MAs) 302, 316–23 high-care areas 321–2 hygienic areas 319–21 raw material and packaging delivery areas 317 raw material preparation and cooking areas 318 storage areas 317–18 thawing of product 319 waste disposal 322–3 see also high-care areas; high-risk areas margarine 12, 13 market 1–16, 260 dairy products 6–14 drivers 3–6 meat products 14 overall market size 6–12 product features 7–11 ready meals, pizzas and prepared salads 14–15 marketing 448 Marks and Spencer 2, 5, 6 maturity, crop 24–5 maximum growth temperature 155 mayonnaise 238 meat 7, 63–76 biochemical reactions 235–6 chemical reactions 226–30 influence of the live animal 65–8 animal to animal variation 66–8 feeding 68 species and breeds 66 variations within an animal 69–72 pre- and post-slaughter handling 69–72 Index 479
480 Index meat alternatives 11 risk classes291-2,307-8,313-14 meat products 6, 14 sanitation principles 398-9 chemical reactions 226-30. 231 separation and concentratio mechanical microorganisms 212-13 mechanical 400-2,40910,411 and shelf-life 266-8 mechanical scrubbers 413 Mega-Reg 466 temperature control 173-4 metabolic activity 192-6 see also microbiological testing: safe metal-based packaging materials 137, process design Microbiological Risk Assessment(MRA) microscopy 199-20306 Micrococcus species 297-9 microwavability of packaging 144-5 biological testing 187-224 microwaves 314-15 nventional techniques 188-91 migration 238-9 lk7,37-41,237,242 quantitative 189-90 composition 37-8 future 214 effect of heat on milk proteins 53-4 rapid and automated methods 191-214, functional properties 38-9 417-19 mechanical damage 54 aTP bioluminescence 196-9, 417-18 microbiological criteria for milk products 41-2 Immunological methods 203-7 milk-based ingredients oxidative rancidity of nucleic acid hybridisation 207-14 sensory properties ature(MGT)15: nisms 101-2 10,411 -86 modified atmosphere packaging(MAP) classification of growth 154-6 13945,264,266,279,327 control systems 328-32 gases 140 2,161-2 disinfectants and microorganisms 407-8 packaging materials 142-5 mperature on growth 154 modular insulated panels 386-7 155,167-73 odular stores 88-9 effectiveness of sanitation programmes monitoring s328-30 factors affecting microflora of chilled sanitation programme 417-19 foods 157-62 sensory monitoring of quality 347, 348 food type 157-8 Monitor mark itial microflora 157 monoclonal antibodies 203-4 processing 158-62 most probable number (MPN) method hazards and their heat resistance and 189.190 growth characteristics 304-6 mould ripened cheese 48, 51 moulds 166 microorganisms 213-14 mozzarella cheese 50 pact of microbial growth 156-7 multi-compartment vehicles 93, 109, 111 meat and poultry 64-5, 69 multi-deck display cabinets 93-4, 95 food safety 55-7 mushrooms 232-3 icrobiological criteria 41-2 mycotoxins 244 proteolysis and lipolysis 54 pathogens see patnog NASBA(Nucleic Acid Sequence Based predictive microbiology see predicts Amplification)210, 211 microbiological modelling natural toxicants 243-4
meat alternatives 11 meat products 6, 14 chemical reactions 226–30, 231 mechanical damage 54 mechanical energy 400–2, 409–10, 411 mechanical properties 144 mechanical scrubbers 413 Mega-Reg 466 metabolic activity 192–6 metal-based packaging materials 137, 138–9 Microbiological Risk Assessment (MRA) 297–9 microbiological testing 187–224 conventional techniques 188–91 qualitative 190–1 quantitative 189–90 future 214 rapid and automated methods 191–214, 417–19 ATP bioluminescence 196–9, 417–18 electrical methods 192–6 immunological methods 203–7 microscopy methods 199–203 nucleic acid hybridisation 207–14 sampling 188 microbiology/microorganisms 101–2, 153–86 classification of growth 154–6 control systems 328–32 disinfectants and microorganisms 407–8 effect of temperature on growth 154, 155, 167–73 effectiveness of sanitation programmes 419–20 factors affecting microflora of chilled foods 157–62 food type 157–8 initial microflora 157 processing 158–62 hazards and their heat resistance and growth characteristics 304–6 identification and characterisation of microorganisms 213–14 impact of microbial growth 156–7 meat and poultry 64–5, 69 milk products food safety 55–7 microbiological criteria 41–2 proteolysis and lipolysis 54 pathogens see pathogenic microorganisms predictive microbiology see predictive microbiological modelling risk classes 291–2, 307–8, 313–14 sanitation principles 398–9 separation and concentration of microorganisms 212–13 and shelf-life 266–8 spoilage microorganisms see spoilage microorganisms temperature control 173–4 see also microbiological testing; safe process design Micrococcus species 166 microscopy 199–203 microwavability of packaging 144–5 microwaves 314–15 migration 238–9 milk 7, 37–41, 237, 242 composition 37–8 effect of heat on milk proteins 53–4 functional properties 38–9 mechanical damage 54 microbiological criteria for milk products 41–2 milk-based ingredients 41–52 oxidative rancidity of milkfat 54–5 sensory properties 39–40 minimum growth temperature (MGT) 155 misting 410, 411 modified atmosphere packaging (MAP) 139–45, 264, 266, 279, 327 gases 140–2, 161–2 packaging materials 142–5 modular insulated panels 386–7 modular stores 88–9 monitoring processes 328–30 sanitation programme 417–19 sensory monitoring of quality 347, 348 MonitorMarkTM 127–8 monoclonal antibodies 203–4 most probable number (MPN) method 189, 190 mould ripened cheese 48, 51 moulds 166 mozzarella cheese 50 multi-compartment vehicles 93, 109, 111 multi-deck display cabinets 93–4, 95, 113, 114, 115 mushrooms 232–3 mycotoxins 244 myoglobin 231 NASBA (Nucleic Acid Sequence Based Amplification) 210, 211 natural toxicants 243–4 480 Index
Netherlands 463-4 techniques 139-47 Neurotoxic Shellfish Poisons(NSP)244-5 Packaging Waste legislation 148 new packaging materials 148-9 pale, soft, exudative(PSE)meat 66, 69 New zealand 461-2 nitrates 26-7 panels, trained 346-8 nitrogen 141 paper-based packaging materials 137-8 nitrous oxide 142 Paralytic Shellfish Poisons(PSP)244-5 non-conformance 447 non-microbiological factors 225-55 pasta counting 192 particle c biochemical reactions 231-8 pasteurisation 56, 300 chemical reactions 226-31 for long shelf-life 314 physico-chemical reactions 238-43 for short shelf-life 313-14 safety issues of significance 243-8 asteurised milk 41-3 pastry products natural toxicants 243-4 pate 8 mycotoxins 244-6 hogen Modeling Program 175, 176 products of lipid oxidation 247-8 athogenic microorganisms 64, 81-2 scombroid fish poisoning 246-7 157,16773,3046,308-9 nucleic acid hybridisation 207-14 capable of growth below 5C 167-72 amplification techniques 210-12 capable of initiating growth at 5-10oC identification and characterisation of 172-3 ganisms 213-14 capable of initiating growth ab l0C173 paration and concentration of minimum growth conditions 267-8 microorganisms 212-13 iology 175-6 d under individual names dour69,70,342-3 peanut allergy 247 off-flayours 346-7 see also taint feedback on for suppliers 438 trials 349 measuring and auditing in quality system 446-8 Im growth temperature 155 periodic cleans 401-2, 416 roduction 5. 30 periodic verification 119-20 ovens 364 permeability 142-3 oxidative rancidity 54-5 see also lipid oxidation ozone depletion 82-3 如bm243 P-values(pasteurisation values)300 training331,442,445-6 packaging 135-50 pH15960 active 145-7 consumer-driven innovation 148 phycotoxins 2446 environmental factors 148 physico-chemical reactions 238-43 future trends 147-9 characteristics of 238 high-risk barrier technology 366 chill injury 240-l MAP see modified atmosphere evaporation 239-40 materials 136-9 staling 242-3 requirements of 135-6 syneresis 241-2 new materials and technology 148 pigs66,67,68 pilot scale shelf-life determination safe process design 326-8 and shelf-life 261. 264
Netherlands 463–4 Neurotoxic Shellfish Poisons (NSP) 244–5 new packaging materials 148–9 New Zealand 461–2 nitrates 26–7 nitrogen 141 nitrous oxide 142 non-conformance 447 non-microbiological factors 225–55 biochemical reactions 231–8 chemical reactions 226–31 physico-chemical reactions 238–43 safety issues of significance 243–8 allergens 247 natural toxicants 243–4 phycotoxins 244–6 products of lipid oxidation 247–8 scombroid fish poisoning 246–7 nucleic acid hybridisation 207–14 amplification techniques 210–12 identification and characterisation of microorganisms 213–14 probes 207–10 separation and concentration of microorganisms 212–13 objective testing 344 odour 69, 70, 342–3 off-flavours 346–7 see also taint on-site trials 349 operatives see personnel optimum growth temperature 155 organic production 5, 30 ovens 364 oxidative rancidity 54–5 see also lipid oxidation ozone depletion 82–3 P-values (pasteurisation values) 300 packaging 135–50 active 145–7 consumer-driven innovation 148 environmental factors 148 future trends 147–9 high-risk barrier technology 366 MAP see modified atmosphere packaging materials 136–9 requirements of 135–6 new materials and technology 148–9 quality management 441 safe process design 326–8 and shelf-life 261, 264 techniques 139–47 Packaging Waste legislation 148 pale, soft, exudative (PSE) meat 66, 69, 235 panels, trained 346–8 paper-based packaging materials 137–8 Paralytic Shellfish Poisons (PSP) 244–5 particle counting 192 pasta 8 pasteurisation 56, 300 for long shelf-life 314 for short shelf-life 313–14 pasteurised milk 41–3 pastry products 8 paˆte´ 8 Pathogen Modeling Program 175, 176 pathogenic microorganisms 64, 81–2, 157, 167–73, 304–6, 308–9 capable of growth below 5ºC 167–72 capable of initiating growth at 5–10ºC 172–3 capable of initiating growth above 10ºC 173 minimum growth conditions 267–8 predictive microbiology 175–6 see also microbiology/microorganisms; and under individual names peanut allergy 247 performance feedback on for suppliers 438 measuring and auditing in quality system 446–8 periodic cleans 401–2, 416 periodic verification 119–20 permeability 142–3 personnel cleaning operatives 422 high-risk barrier technology 367–71 and quality system 434, 447, 448 training 331, 442, 445–6 pH 159–60 phenolases 234 phycotoxins 244–6 physico-chemical reactions 238–43 characteristics of 238 chill injury 240–1 evaporation 239–40 migration 238–9 staling 242–3 syneresis 241–2 pigs 66, 67, 68 pilot scale shelf-life determination 271–3 pink discoloration 231 Index 481
482 Index zzas6-1,14-15 planning 443 iry ingredients 53-5 plant breeding 31-2 microorganisms 158-62 plant habit 21 and shelf-life 263 plastic packaging materials 137, 139 Produce Safety Initiative(PSI)466 late count method 18 9-90 latinum resistance sensors 118-19 assembly of 263 policies, quality 444 factors affecting shelf-life 260-2 polyclonal antibodies 203-4 quality system and 434-5 Polymerase Chain Reaction(PCR)210, product description 260- p commercial PCR-based kits 212 integrated approaches 351-2 ortable data logging systems 123-4 roduct formulation 262-3. 268 post-harvest handling 27-8 changes in 278 ost-slaughter handling 69-7 roduction 5 otatoes new trends in raw material production poultry 7, 63-76 chemical reactions 226-30 sanitation procedures 414-15 e- and post-slaughter handling 72 oducts cooked in their primary original Salmonella 64 recautionary principle 299 protein hygiene tests 418-19 predictive microbiological modelling 33-6 see also under individual names pulses 244 modelling shelf-life 268-70 pumping 325-6 practical application of models 177-8 purchasing 433 premises see factory; high-care areas, high-risk areas, hygienic desig Qualicon RiboPrinter 213-14 nanufacturing areas qualitative microbiological procedures preparation areas 318 prepared chilled foods 291, 292 qualitative research 350-1 prepared salads 6-11, 14-15 pre-production scale 273- ampling times 275-6 torage conditions 273-5 preservatives 161, 261 non-microbiological factors see non- pre-slaughter handling 69-72 microbiological factors ressure washing systems 413, 414 ensor 342-4 kaging 326 sensory evaluation techniques 344- kit 212 quality-assurance schemes(fruits and getables)30 nucleic acid es207-10 quality assurance systems 100-1, 431-3 erature monitoring 120-1 see also Total Quality Managemen quality audits 44 1-2 ality 444-5 control 434 sanitation 414-16 costing 443 rocess auditing 331-2 rocess control 433-4. 438-40 quality management systems 100-1 quality manager 443 nitoring 328-30 quality policy 444-- safe process design see safe process quantitative microbiological procedures
pizzas 6–11, 14–15 planning 443 plant breeding 31–2 plant habit 21 plastic packaging materials 137, 139 plate count method 189–90 platinum resistance sensors 118–19 policies, quality 444–5 polyclonal antibodies 203–4 Polymerase Chain Reaction (PCR) 210, 211 commercial PCR-based kits 212 portable data logging systems 123–4 post-harvest handling 27–8 post-slaughter handling 69–72 potatoes, greening of 243 poultry 7, 63–76 chemical reactions 226–30 pre- and post-slaughter handling 72 Salmonella 64 precautionary principle 299 predictive microbiological modelling 174–8, 283, 289–90 food pathogens 175–6 food spoilage 176 modelling shelf-life 268–70 practical application of models 177–8 premises see factory; high-care areas; high-risk areas; hygienic design; manufacturing areas preparation areas 318 prepared chilled foods 291, 292 prepared salads 6–11, 14–15 pre-production scale 273–6 sampling times 275–6 storage conditions 273–5 preservatives 161, 261 pre-slaughter handling 69–72 pressure washing systems 413, 414 primary packaging 326 Probelia kit 212 probes nucleic acid probes 207–10 temperature monitoring 120–1 procedures quality 444–5 sanitation 414–16 process auditing 331–2 process control 433–4, 438–40 processed cheese 52 processes 299–304 monitoring 328–30 safe process design see safe process design processing dairy ingredients 53–5 and microorganisms 158–62 and shelf-life 263 Produce Safety Initiative (PSI) 466 product assembly of 263 factors affecting shelf–life 260–2 quality system and 434–5 product description 260–1 product development 268 integrated approaches 351–2 product formulation 262–3, 268 changes in 278 production 5 new trends in raw material production 30 sanitation procedures 414–15 products cooked in their primary original packaging 315–16 protein hygiene tests 418–19 proteolysis 54, 235–6 psychotrophic pathogens 305–6 see also under individual names pulses 244 pumping 325–6 purchasing 433 Qualicon RiboPrinter 213–14 qualitative microbiological procedures 190–1 qualitative research 350–1 quality 81–2, 341–53 future trends 351–2 maximising in processing dairy ingredients 53–5 non-microbiological factors see nonmicrobiological factors sensory 342–4 sensory evaluation techniques 344–8 quality-assurance schemes (fruits and vegetables) 30 quality assurance systems 100–1, 431–3 see also Total Quality Management quality audits 441–2 quality control 434 quality costing 443 quality improvement 445 quality management systems 100–1 quality manager 443 quality manual 445 quality policy 444–5 quantitative microbiological procedures 189–90 482 Index
Index 483 quarg(fromage frais)12, 13, 51 road vehicles 91. 92-3. 108-13 quaternary ammonium compound short-distance 130-1 (QACs)405-6 rodents 358 radiolabels 204. 207 routine hygiene testing 416-20 rapid microbiological methods 191-214, 417-19 safe process design 287-339 raw materials 290-1 control systems 328-32 delivery area 317 equipment and processes 308-16 dairy ingredients 37-61 manufacturing areas 3 16-23 fruits and vegetables 19-35 unit operations for decontaminated meat and poultry 63-76 roducts 323-8 preparation and cooking areas 318 safety 81-2 quality control 433, 436-8 dairy products 55-7 and shelf-life 262-3 microbiological hazards 304-6 ad- out systems 121-6 see also microbiology/ ady meals6-11,14-15,53 ady-to- eat foods 291, 292 non-microbiological issues 243-8 dishes 8 247 recording systems 121-6 natural toxicants 243-4 mycotoxins 244-6 red meat 69-72 products of lipid oxidation 247-8 see also meat scombroid fish poisoning 246-7 reduced oxygen and quality control 292-9, 432 ee also modified atmosphere risk classes291-2,307-8,313-14 packaging, vacuum packaging salads6-11.14-1 efrigeration 79-98 Salmonella64.172-3.304-5.307 chilled foods and 83-4 sampling 188, 330 times 275-6 transport 90-3 sandwiches 4. 10.15 chilling 84-5 sanitation 303-4. 397-428 chilling equipment 85-7 chemicals 402-9. 422 legislation 96-7 evaluation of effectiveness of sanitation principles of 81 systems 416-20 refrigerant fluids and the environment management responsibility 421-3 methodology 409-14 refrigerated display cabinets 93-6 principles 398402 safety and quality issues 81-2 procedures 414-16 regulation see legislation sanitation schedule 422 sanitation sequence 416 sauces 9 REPFEDs291-2,31516 broid fish poisoning 246-7 sin-based seamless floors 383-4 od8,2446 everse transcriptase-PCR(RT-PCR)211 see also fish ribosomal RNa(rRNA)208, 209 sealin rice oblems 32 igid-bodied vehicles 91. 92-3 season 26 rinsing 408-9. 415 secondary ing 328 pened cheese 48, 49-50 agregate ork zones 357-63 isk assessment 100-1. 288-9. 297-9 456 selection (fruits and vegetables) tages in 298-9 20-8 risk classes291-2,307-8,313-14 selective procedures 189-90
quarg (fromage frais) 12, 13, 51 quaternary ammonium compounds (QACs) 405–6 radiolabels 204, 207 rapid microbiological methods 191–214, 417–19 raw materials 290–1 delivery area 317 dairy ingredients 37–61 fruits and vegetables 19–35 meat and poultry 63–76 preparation and cooking areas 318 quality control 433, 436–8 and shelf-life 262–3 read-out systems 121–6 ready meals 6–11, 14–15, 53 ready-to-eat foods 291, 292 recipe dishes 8 recording systems 121–6 records 436, 441 red meat 69–72 see also meat reduced oxygen packages (ROP) 467 see also modified atmosphere packaging; vacuum packaging refrigeration 79–98 chilled foods and 83–4 chilled storage 87–9 chilled transport 90–3 chilling 84–5 chilling equipment 85–7 legislation 96–7 principles of 81 refrigerant fluids and the environment 82–3 refrigerated display cabinets 93–6 safety and quality issues 81–2 regulation see legislation re-heating 300–1 remote sensing devices 124–6 REPFEDs 291–2, 315–16 resin-based seamless floors 383–4 retail display cabinets see display cabinets reverse transcriptase-PCR (RT-PCR) 211 ribosomal RNA (rRNA) 208, 209 rice 8–9 rigid-bodied vehicles 91, 92–3 rigor 70, 235, 236 rinsing 408–9, 415 ripened cheese 48, 49–50 risk assessment 100–1, 288–9, 297–9, 456 stages in 298–9 risk classes 291–2, 307–8, 313–14 road vehicles 91, 92–3, 108–13 short-distance 130–1 see also transport rodents 358 routine hygiene testing 416–20 safe process design 287–339 control systems 328–32 equipment and processes 308–16 manufacturing areas 316–23 unit operations for decontaminated products 323–8 safety 81–2 dairy products 55–7 microbiological hazards 304–6 see also microbiology/ microorganisms non-microbiological issues 243–8 allergens 247 natural toxicants 243–4 phycotoxins 244–6 products of lipid oxidation 247–8 scombroid fish poisoning 246–7 and quality control 292–9, 432 risk classes 291–2, 307–8, 313–14 salads 6–11, 14–15 Salmonella 64, 172–3, 304–5, 307 sampling 188, 330 times 275–6 sandwiches 4, 10, 15 sanitation 303–4, 397–428 chemicals 402–9, 422 evaluation of effectiveness of sanitation systems 416–20 management responsibility 421–3 methodology 409–14 principles 398–402 procedures 414–16 sanitation schedule 422 sanitation sequence 416 sauces 9 scombroid fish poisoning 246–7 screening 349 seafood 8, 244–6 see also fish sealing problems 327 reliability 144 season 26 secondary packaging 328 segregation of work zones 357–63 selection criteria (fruits and vegetables) 20–8 selective procedures 189–90 Index 483
