266 Chilled foods 10.2.9 Legislative requirements Legislative responsibilities for the chilled food manufacturer are described fully in Chapter 2. The main legislative restrictions for chilled foods in relation to shelf-life are the distribution and storage temperatures which can be used. In the UK, chilled foods can be stored at temperatures up to 8C and this should be taken into consideration when defining the shelf-life during product develop- ment. It may be possible that a product would be able to be stored at lower temperatures throughout much of its shelf-life during retail distribution and storage,however, with the maximum temperature specification of 8%C, it is possible that on occasion a batch of the product would be stored at 8C throughout its shelf-life and therefore it should be able to withstand this time and mperature regime whilst maintaining product quality and safety In addition, if the chilled product is to be exported to other EU countries, there will be different chilled temperature restrictions. These will also need to be considered during product development. There are many different requirements for chilled products throughout the EU and a working document, first draft of proposal for a European parliament and council regulation on the hygiene of foodstuffs, is being circulated which would harmonise temperature regulations throughout the EU(Anon. 1997) With respect to MAP chilled foods, there are guidelines whic shelf-life of these products to ten days or less at chill temperatures of <8C, unless specific controlling factors are in place to minimise the potential for growth of psychrotrophic C. botulinum(Anon. 1992, Betts 1996) Any deviations from these guidelines should be made only after scientific evidence that the alternative preservation systems in the products will prevent the growth of, or toxin production by, C. botulinum 10.2.10 Effects of intrinsic/extrinsic factors The factors discussed above, namely the type and source of ingredients and the subsequent processing and packaging, will influence the types and levels of microorganisms that will be present, and the chemical and biochemical reactions that can occur, in the final product. The ability of organisms to grow or cause problems, or for chemical reactions to proceed in the final product, will be dependent on the properties of the final product, i.e. pH, Aw(known as intrinsic factors), and on the external factors that the final product encounters, such as temperature(known as extrinsic factors). Intrinsic factors include water activity(Aw)(available water) · pH/total acidity type of acid preservatives, including salt and spices nutrients natural microflora redox potential(Eh)10.2.9 Legislative requirements Legislative responsibilities for the chilled food manufacturer are described fully in Chapter 2. The main legislative restrictions for chilled foods in relation to shelf-life are the distribution and storage temperatures which can be used. In the UK, chilled foods can be stored at temperatures up to 8ºC and this should be taken into consideration when defining the shelf-life during product develop￾ment. It may be possible that a product would be able to be stored at lower temperatures throughout much of its shelf-life during retail distribution and storage, however, with the maximum temperature specification of 8ºC, it is possible that on occasion a batch of the product would be stored at 8ºC throughout its shelf-life and therefore it should be able to withstand this time and temperature regime whilst maintaining product quality and safety. In addition, if the chilled product is to be exported to other EU countries, there will be different chilled temperature restrictions. These will also need to be considered during product development. There are many different requirements for chilled products throughout the EU and a working document, first draft of a proposal for a European parliament and council regulation on the hygiene of foodstuffs, is being circulated which would harmonise temperature regulations throughout the EU (Anon. 1997). With respect to MAP chilled foods, there are guidelines which restrict the shelf-life of these products to ten days or less at chill temperatures of 8ºC, unless specific controlling factors are in place to minimise the potential for growth of psychrotrophic C. botulinum (Anon. 1992, Betts 1996). Any deviations from these guidelines should be made only after scientific evidence that the alternative preservation systems in the products will prevent the growth of, or toxin production by, C. botulinum. 10.2.10 Effects of intrinsic/extrinsic factors The factors discussed above, namely the type and source of ingredients and the subsequent processing and packaging, will influence the types and levels of microorganisms that will be present, and the chemical and biochemical reactions that can occur, in the final product. The ability of organisms to grow or cause problems, or for chemical reactions to proceed in the final product, will be dependent on the properties of the final product, i.e. pH, Aw (known as intrinsic factors), and on the external factors that the final product encounters, such as temperature (known as extrinsic factors). Intrinsic factors include: • water activity (Aw) (available water) • pH/total acidity • type of acid • preservatives, including salt and spices • nutrients • natural microflora • redox potential (Eh) 266 Chilled foods