Temperature Control during Storage and Transportation

Temperature control is an effective way to prevent microbial growth and product deterioration. Temperature abuse during transportation, storage or distribution increases the potential for foodborne illness. Food starts to deteriorate as soon as the crop is harvested or the animal is slaughtered...... The rate of deterioration is related to the growth of spoilage bacteria and mould.Hence, food should be stored under the right environmental conditions (e.g. suitable temperature, humidity, lighting and atmosphere) to minimise the growth of these micro-organisms and to prevent food from becoming unsafe or unsuitable during the expected shelf- life. Proper storage preserves and prolongs shelf-life of raw food materials and prevents them from contamination by food poisoning bacteria, chemicals and foreign bodies that may finally render the food materials or products unfit for processing or human consumption. Proper storage is one of the essential steps for preventing food from becoming contaminated.. Courtesy: Food Code Dubai