Chilled Foods

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues for all those involved this important sector. This third edition will strengthen that reputation. The latest edition has been extensively revised, with entirely new chapters on raw materials, the operation of chilled food manufacturing plants, non-microbial hazards such as allergens, predictive microbiology, shelf-life, management of product safety and quality and packaging. Greater input has been sought from those in the chilled food industry to increase the publication?s relevance to practitioners.Martyn Brown was formerly a Senior Microbiologist at Unilever Savoury Global Supply Chain and Technology Group, UK. Now a consultant, he is an internationally-known authority on the management of food safety.