Food Safety and Quality-Based Shelf Life of Perishable Foods

Chapter 1 - The Purpose and Process for Shelf Life Determination - Peter J. Taormina (John Morrell Food Group)

Chapter 2 - The Effects of Storage Temperature on Shelf Life - Gina Geornaras (Colorado State University)

Chapter 3 - Food Safety Factors Determining Shelf Life - Margaret D. Hardin (IEH Laboratories)

Chapter 4 - Spoilage and other Microbial Quality Factors that Influence Shelf Life - Prof. Jason Wan (Institute of Food Safety and Health, National Center for Food Safety and Technology/IIT)

Chapter 5 - Shelf Life of Meat and Poultry Products - Kathy Glass (University of Wisconsin)

Chapter 6 - Shelf life of Eggs and Egg Products - Deana Jones (USDA/ARS - Athens, GA)

Chapter 7 - Shelf Life of Fish and Seafood Products - Dr. Yi-Cheng Su (Oregon State University)

Chapter 8 - Shelf Life of Dairy Products - Dennis J. D'Amico (University of Connecticut)

Chapter 9 - Shelf Life of Fresh Cut Produce - (TBD)

Chapter 10 - Shelf life of Refrigerated Dips and Spreads - Tulin Tuzel (Chief Technology Officer - Sabra Dipping Company)

Chapter 11 - The Use and Misuse of Accelerated Shelf Life Testing - Erdal Tuncan (DuPont Nutrition and Health)

Chapter 12 - Beyond the Standard Plate Count: Genomic Views into Food Microbial Ecology - Greg R. Siragusa (Dupont Nutrition and Health)

Chapter 13 - The Changing Dogma on Meat Shelf Life - Ian Jenson (Meat & Livestock Australia) Catherine N. Cutter (Pennsylvania State University)

Chapter 14 - Management of Shelf Life in Retail and Deli - (TBD)

Chapter 15 - Processing Techniques for Extended Shelf Life Foods - Shyam Sablani (Washington State University)