By Leah Roberts
Temperature, moisture and oxygen are major factors relating to pathogen growth in food, and refrigeration plays a key role in keeping food out of the “Danger Zone” that lies between 40°F (4°C) and 140°F (60°C). That’s the point at which bacteria multiplies rapidly, resulting in foodborne illnesses. A couple of new developments in the refrigeration field are proving key to helping companies in the food chain ensure the safety of their product; more are always welcome.
According to the World Health Organization (WHO), foodborne diseases are a growing public health problem worldwide. The United States Food and Drug Administration (FDA) estimates that there are about 48 million cases of foodborne illness annually in the USA, resulting in approximately 3,000 deaths in that country alone.
This past summer at the 2015 Toronto PanAm Games, a new innovation in food safety management was implemented to monitor the food holding areas in the main kitchen and dining room in the Athlete’s Village and keep food at precisely the recommended temperature.