Chilled Food Technology Book from C.H.I.P.S.

Chilled Foods
A Comprehensive Guide
Third edition
edited by Martyn Brown

This major new edition has been extensively revised with expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners.


  • reviews key trends and influences in the chilled food market
  • explores the importance of raw material selection and packaging materials in final product quality
  • discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport
  • investigates microbiological hazards including predictive microbiology and conventional and rapid analytical microbiology

Part One explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies.

Part Two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement.

Part Three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology.

Part Four contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume.


Part 1: Raw Materials and Products

Raw material selection: fruit, vegetables and cereals

  • Basic principles
  • Selection criteria – product quality
  • Selection criteria - supply chain
  • Codes of practice and assurance schemes
  • Raw material reception and handling
  • Raw material assessment
  • Storage conditions

Raw material selection: dairy ingredients

  • Milk composition
  • Milk-based fresh ingredients
  • Milk-based dry ingredients
  • Functionality of dairy ingredients
  • Chilled food production
  • Quality criteria
  • Allergen issues

Raw material selection: meat and poultry

  • Sources of supply
  • Hazards (microbiological and non-microbiological)
  • Influence of live animal on meat quality
  • Influence of slaughter and processing conditions on meat quality
  • Transport
  • Specifications

Raw material selection: fish

  • The retail sector
  • The supply chain
  • Microbiology of seafood and seafood products
  • Quality changes in seafood and seafood products

Non-microbial factors affecting quality and safety

  • Characteristics of chemical reactions
  • Chemical reactions of significance in chilled foods
  • Characteristics of biochemical reactions
  • Biochemical reactions of significance in chilled foods
  • Characteristics of physico-chemical reactions
  • Physico-chemical reactions of significance in chilled foods
  • Non-microbiological safety issues of significance in chilled foods

Chilled foods packaging: an introduction

  • Demands of chilled foods packaging
  • Packaging material selection
  • Packaging material substrates
  • Moisture condensation or fogging
  • Packing and filling technology
  • Pack formats
  • Labelling

Modified atmosphere and active packaging of chilled foods

  • Requirements of chilled food packaging materials
  • Chilled food packaging materials
  • Packaging techniques for chilled food
  • Modified atmosphere packaging
  • Active packaging
  • Vacuum packaging

Part 2: Technologies and Processes in the Supply Chain

Microbiological hazards and safe design

  • Definitions
  • Raw materials
  • Chilled foods
  • Safety and quality control
  • Processes
  • Manufacturing areas
  • The microbiological hazards
  • Risk classes
  • Safe process design 1: Equipment and processes
  • Safe process design 2: Manufacturing areas
  • Safe process design 3: Unit operations for decontaminated products
  • Control systems

Non-microbiological hazards and safe process design

  • Chilled foods
  • Definition and principles of food safety
  • Sources of toxicological hazards
  • Public health significance of non-microbiological hazards
  • Assessment and management of risk from non-microbiological hazards
  • Considerations specific to chilled foods

The hygienic design of chilled food plants and equipment

  • Segregation of work zones
  • Barrier 1: The factory site
  • Barrier 2: The factory building
  • Barrier 3: High risk production area
  • Barrier 4: Product enclosure
  • Equipment

Cleaning and disinfection of chilled food plants and equipment

  • Sanitation principles
  • Sanitation chemicals
  • Sanitation methodology
  • Sanitation procedures
  • Evaluation of sanitation effectiveness
  • Sanitation management

Operation of plants manufacturing chilled foods

  • Supply chain structure and operation
  • Building location and layout
  • Production
  • Process stages
  • Safety measures
  • Systems for controlling and monitoring the supply chain
  • Stock
  • Logistics

Refrigeration, storage and transport of chilled foods

  • The cold-chain
  • Principles of refrigeration
  • Chilling
  • Storage
  • Transport
  • Retail display
  • Specifying refrigeration systems
  • Modelling and simulation to improve cold-chain management

Temperature monitoring and measurement

  • Legislation
  • Importance of temperature monitoring
  • Principles of temperature monitoring
  • Temperature monitoring in practice
  • Equipment for temperature monitoring
  • Temperature and time–temperature indicators
  • Radio frequency identification tags
  • Temperature modelling and control

Part 3: Microbiological Hazards

Chilled foods microbiology

  • Why chill?
  • Classification of growth
  • The impact of microbial growth
  • Factors affecting the microflora of chilled foods
  • Spoilage micro-organisms
  • Pathogenic micro-organisms
  • Temperature control
  • Predictive microbiology

Predicting the behaviour of micro-organisms in chilled foods

  • Predictive microbiological models: experimental design/ set-up
  • Availability of predictive microbiology models for chilled foods
  • Modelling of heating and cooling processes
  • Quantitative microbiological risk assessment

Conventional and rapid analytical microbiology

  • Sampling
  • Analytical microbiology
  • Conventional microbiological techniques
  • Rapid methods
  • Identification and characterisation procedures

Part 4: Safety and Quality Management

Shelf-life of chilled foods

  • Safety of chilled foods
  • Product factors affecting shelf-life
  • Intrinsic product properties affecting shelf-life
  • Extrinsic factors affecting shelf- life
  • Interaction between intrinsic and extrinsic product factors
  • Determining product shelf-life

Sensory quality and consumer acceptability

  • Consumer requirements for sensory quality
  • Components of sensory quality
  • Techniques for quality assessment
  • Analytical test methods using trained sensory panels
  • Hedonic/affective testing
  • Benchmarking
  • Maintaining sensory quality
  • Taints and off-flavours
  • Instrumental methods

Management of product quality and safety

  • Application of management and quality procedures in business
  • The basic need for a quality system
  • HACCP and the quality system
  • Quality control
  • Quality assurance and food standards
  • Validation of the HACCP system
  • Verification of the HACCP system
  • Traceability as a part of quality management
  • Allergen management
  • Business quality models and quality system techniques

Legislation and criteria

  • What are chilled foods?
  • Food laws and international trade
  • National approaches to legislation
  • Microbiological criteria
  • Self-regulation


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Chilled Foods
A Comprehensive Guide
Third edition
edited by Martyn Brown

2008 • 667 pages • $298.95 + shipping
Texas residents please add 6.75 % sales tax

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