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. 264Netherlands 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