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 69-72identification 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