ESL for Refrigerated Foods Maintaining the Chain

While processing and packaging technologies are becoming ever more sophisticated in reducing spoilage organisms and extending shelf life, maintaining the cold chain is a crucial part of successful ESL technologies. “Temperature is the most important and most obvious criteria for maximizing the shelf life of refrigerated foods, yet it is frequently misunderstood and overlooked,” notes Food Spectrum’s study.

Despite the fact that the current industry standard for refrigerated holding conditions is 40°F, “various surveys have shown that the temperature of foods in U.S. chilled food distribution channels are frequently in the range of 45°F -55°F,” notes the report.

The Retail Prepared Refrigerated Foods study recommends “superchilling,” also called “sub-zero degree chill” solutions to help inhibit growth of a majority of pathogenic and food spoilage microorganisms. Superchilling is generally agreed to be the temperature from 28.4°F -35.6°F (just above the freezing point of the product). According to the report, at these deep chill temperatures, most microbiological activities are kept at a minimum and when these temperatures are continuously maintained, it has been determined that the shelf life is 1.5 to four times greater than conventional refrigeration temperatures of 39-46°F.(Source: www.foodengineeringmag.com)

https://www.foodengineeringmag.com/articles/82785-esl-for-refrigerated-foods-maintaining-the-chain