Food storage trials: An introduction

Food and Beverage Stability and Shelf Life

Volumn , Issue , 2011, Pages 325-349

  Man, C M D ^a  

^a LONDON SOUTH BANK UNIVERSITY   (United Kingdom)

Author keywords

Best before dates; Food spoilage; Shelf life; Stability; Storage trials; Use by dates

Indexed keywords

EID: 84902399026     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-84569-701-3.50010-4     Document Type: Editorial

References (38)

1. Anon Microbiological Challenge Testing. Comprehensive Reviews in Food Science and Food Safety 2003, vol. 2:46-49. IFT, Chicago, IL, (Supplement).
2. Anon Challenge testing protocols for assessing the safety and quality of food and drink 2010, Campden BRI, Chipping Campden, UK, Guideline No. 63.
3. Bell L.N., Labuza T.P. Aspartame stability in commercially sterilised flavoured dairy beverages. Journal of Dairy Science 1994, 77:34-38.
4. Evaluation of Product Shelf-life for Chilled Foods 2004, Campden and Chorleywood Food Research Association, Chipping Campden, UK, Guideline No. 46,. G.D. Betts, H.M. Brown, L.K. Everis (Eds.).
5. Birollo G.A., Reinheimer J.A., Vinderola C.G. Viability of lactic acid microflora in different types of yoghurt. Food Research International 2000, 33:799-805.
6. CFA Shelf life of ready to eat food in relation to L. monocytogenes - Guidance for food business operators 2010, Chilled Food Association, Kettering, UK. 1st edn.
7. Crawford C. The New QUID Regulations 1998, Chandos Publishing, Oxford.
8. Ellis M.J., Man C.M.D. The methodology of shelf-life determination. Shelf-life Evaluation of Foods 2000, 23-49. Aspen Publishers, Gaithersburg, MD. 2nd edn. D. Man, A. Jones (Eds.).
9. European Commission Regulation (EC) No. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs. Official Journal of the European Union 2004, 25 June 2004, L 226/3- L226/21.
10. Frampton A. Prevention of rancidity in confectionery and biscuits - a Hazard Analysis Critical Control Point (HACCP) approach. Rancidity in Foods 1994, 161-178. Blackie Academic & Professional, London. 3rd edn. J.C. Allen, R.J. Hamilton (Eds.).
11. FSA General Guidance for Food Business Operators. Ec Regulation No. 2073/ 2005 on Microbiological Criteria for Foodstuffs 2005, Food Standards Agency, UK. http://www.food.gov.uk/.
12. FSA Food Standards Agency guidance on the application of date marks in food 2010, [Online]. Available from:, (accessed 1 April 2010). http://www.food.gov.uk/consultations/consulteng/2010/fsaguidanceappdatemarksfoodeng.
13. Gacula M.C. The design of experiments for shelf-life study. Journal of Food Science 1975, 40:399-403.
14. Gilbert R.J., De Louvois J., Donovan T., Little C., Nye K., Bibeiro C.D., Richards J., Roberts D., Bolton F.J. Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale. Communicable Disease and Public Health 2000, 3(3):163-167.
15. Hough G. How does survival analysis help us in estimating the probability of a consumer rejecting a stored product?. Food Quality and Preference 2006, 17:644-645.
16. Hough G., Langohr K., Gómez G., Curia A. Survival analysis applied to sensory shelf life of foods. Journal of Food Science 2003, 68:359-362.
17. Hough G., Garitta L., Gómez G. Sensory shelf-life predictions by survival analysis accelerated storage models. Food Quality and Preference 2006, 17:468-473.
18. Hough G., Luz Calle M., Serrat C., Curia A. Number of consumers necessary for shelf life estimations based on survival analysis statistics. Food Quality and Preference 2007, 18:771-775.
19. Huisin't Veld J.H.J. Microbial and biochemical spoilage of foods: an overview. International Journal of Food Microbiology 1996, 33:1-18.
20. IFST Shelf life of Foods - Guidelines for its Determination and Prediction 1993, Institute of Food Science & Technology, London.
21. Jones A.A. Ambient-stable sauces and pickles. Shelf-life Evaluation of Foods 2000, 211-226. Aspen Publishers, Gaithersburg, MD. 2nd edn. D. Man, A. Jones (Eds.).
22. Kilcast D., Subramaniam P. Introduction. The Stability and Shelf-life of Food 2000, 1-19. Woodhead Publishing, Cambridge. D. Kilcast, P. Subramaniam (Eds.).
23. Labuza T.P., Fu B., Taoukis P.S. Prediction for shelf-life and safety of minimally processed CAP/MAP chilled foods. Journal of Food Protection 1992, 55:741-750.
24. Lee S.-Y., Guinard J.-X., Krochta J.M. Relating sensory and instrumental data to conduct an accelerated shelf-life testing of whey-protein-coated peanuts. Freshness and Shelf-life of Foods 2003, 175-187. American Chemical Society, Washington, DC. K. Cadwallader, H. Weenen (Eds.).
25. Luz Calle M., Hough G., Curia A., Gómez G. Bayesian survival analysis modelling applied to sensory shelf life of foods. Food Quality and Preference 2006, 17:307-312.
26. Man C.M.D. Shelf Life 2002, Food Industry Briefing Series, Blackwell Science, Oxford.
27. Man C.M.D. Shelf-life testing. Understanding and Measuring the Shelf-life of Food 2004, 340-356. Woodhead Publishing, Cambridge. R. Steele (Ed.).
28. Martins R.C., Lopes V.V., Vicente A.A., Teixeira J.A. Computational shelf-life dating: complex systems approaches to food quality and safety. Food Bioprocess Technol. 2008, 1:207-222.
29. Martinez L., Djenane D., Cilla I., Beltrán J.A., Roncalés P. Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere. Food Chemistry 2006, 94:219-225.
30. Mizrahi S. Accelerated shelf-life tests. The Stability and Shelf-life of Food 2000, 107-128. Woodhead Publishing, Cambridge. D. Kilcast, P. Subramaniam (Eds.).
31. Mossel D.A.A. Physiological and metabolic attributes of microbial groups asso-ciated with foods. Journal of Applied Bacteriology 1971, 34:95-118.
32. Notermans S., In't Veld P., Wijtzes T., Mead G.C. A user's guide to microbial challenge testing for ensuring the safety and stability of food products. Food Microbiology 1993, 10:145-157.
33. Petersen M.A., Tonder D., Poll L. Comparison of normal and accelerated storage of commercial orange juice - changes in flavour and content of volatile compounds. Food Quality and Preference 1998, 9(1/2):43-51.
34. Sallam K.I. Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. Food Chemistry 2007, 101:592-600.
35. TSO The Food Hygiene (England) Regulations (Si 2006/14) 2006, The Stationary Office, London.
36. Uyttendaele M., Rajkovic A., Benos G., Francois K., Devlieghere F., Debevere J. Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes. International Journal of Food Microbiology 2004, 90:219-236.
37. Voysey P.A. Establishment and Use of Microbiological Criteria (Standards, Specifications and Guidelines) for Foods 2007, Campden and Chorleywood Food Research Association, Chipping Campden, UK, Guideline No. 52,.
38. Walkling-Ribeiro M., Noci F., Cronin D.A., Lyng J.G., Morgan D.J. Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields. Food and Bioproducts Processing 2009, 87:102-107.