1 Preface safety factors in their preparation, processing, distribution and retail sale. The overriding requirement is for the reliable chill chainto control the temperature at every stage from the final process of production to the moment of purchase and absence of abuse by the consumer. Hygienic preparation and production areas are a further essential requirement for chilled food manufacture. This has resulted from a greater understanding and awareness of hygienic design of equipment and buildings, together with appropriate cleaning and sanitation Developments in methods of detection of microorganisms have greatly in improving approaches to hygiene practices and monitoring the ogical status of raw materials and finished products The establishment of the shelf-life of chilled foods requires a full ppreciation of the microbiological, chemical, physical and biochemical aspects which influence the sensory acceptability of products. These factors are discussed in relation to the safety and quality of products, together with methods of determining shelf life of such products. The importance of the application of HACCP as part of quality management systems in the production and distribution of chilled foods brings together the many aspects of chilled foods which are covered in this book Further developments in processing and packaging technology will undoubtedly contribute to the continued development and innovation in the chilled food sector. High pressure processing, electric-field sterilisation an active and intelligent packaging all offer potential in this respect As editors, we have between us over 35 years experience in chilled food science and technology. Our contacts with the contributing authors have been built up over these years. They all have wide research and industrial experience nd are recognised experts in their fields. We consider ourselves fortunate to have secured their cooperation in providing a major and unique contribution to the scientific and technical understanding of the chilled food market We are grateful to all the authors for apply ing themselves so diligently to give the best of their knowledge and skills Mike Stringer Colin dennissafety factors in their preparation, processing, distribution and retail sale. The overriding requirement is for the reliable ‘chill chain’ to control the temperature at every stage from the final process of production to the moment of purchase and absence of abuse by the consumer. Hygienic preparation and production areas are a further essential requirement for chilled food manufacture. This has resulted from a greater understanding and awareness of hygienic design of equipment and buildings, together with appropriate cleaning and sanitation regimes. Developments in methods of detection of microorganisms have greatly assisted in improving approaches to hygiene practices and monitoring the microbiological status of raw materials and finished products. The establishment of the shelf-life of chilled foods requires a full appreciation of the microbiological, chemical, physical and biochemical aspects which influence the sensory acceptability of products. These factors are discussed in relation to the safety and quality of products, together with methods of determining shelf life of such products. The importance of the application of HACCP as part of quality management systems in the production and distribution of chilled foods brings together the many aspects of chilled foods which are covered in this book. Further developments in processing and packaging technology will undoubtedly contribute to the continued development and innovation in the chilled food sector. High pressure processing, electric-field sterilisation and active and intelligent packaging all offer potential in this respect. As editors, we have between us over 35 years experience in chilled food science and technology. Our contacts with the contributing authors have been built up over these years. They all have wide research and industrial experience and are recognised experts in their fields. We consider ourselves fortunate to have secured their cooperation in providing a major and unique contribution to the scientific and technical understanding of the chilled food market. We are grateful to all the authors for applying themselves so diligently to give the best of their knowledge and skills. Mike Stringer Colin Dennis xii Preface