Refrigeration and temperature control is science in action – and a vital part of keeping food safe across the supply chain.
As we serve clients in the food retail space, we at The Arcticom Group are excited to celebrate World Food Safety Day on June 7. This year’s theme is “Food Safety: Science in Action” and highlights how science contributes to food safety at every step of the supply chain.
Working with food retailers has shown us that food safety is central to their core mission. Our clients are dedicated to keeping their customers safe by using refrigeration, other temperature controls, thorough cleaning, and training to prevent foodborne illness.
About World Food Safety Day
World Food Safety Day began in 2019 following a resolution by the United Nations General Assembly. It is dedicated to raising awareness of food safety and promoting global efforts to reduce foodborne illnesses. To mark this year’s theme, let’s explore scientific breakthroughs that have made our food safer.
Top 5 Scientific Advancements in Food Safety
1. Refrigeration
Commercial refrigeration started in the late 19th and early 20th centuries, transforming how we store and transport perishable foods. Storing food at lower temperatures slows bacteria growth and keeps food safe to eat for longer periods.
Once scientists learned how to add cold storage to ships, trucks, and other transportation vehicles, farmers and food retailers across the globe could safely ship perishable foods to customers in other countries.
2. Pasteurization
When French scientist Louis Pasteurfigured out that heating liquids kills bacteria and prevents spoilage, the food industry changed. He developed a technique to kill bacteria without impacting how a food tastes.
In the 19th century, pasteurization reduced the number of people who caught tuberculosis after drinking milk from infected cows. It’s still common to pasteurize dairy products, eggs, and alcoholic beverages before they hit the shelves.
3. Rapid Testing
Although we have multiple techniques for killing bacteria in perishable foods, they sometimes slip through. You’ve probably seen alerts on your phone warning of salmonella and E. coli outbreaks. Scientists are perfecting teststo detect contamination in produce faster.
When these rapid tests become widely available, farmers, food producers, and food retailers will be able to test their produce before putting it on the shelves. This will help reduce outbreaks.
4. Data Loggers
Refrigeration and other temperature control methods only work when you keep food at the right temperature. Enter the data logger. We apply this tool in commercial refrigerators and cold storage to continuously measure and report the temperature and humidity.
This device lets food retailers store meat and poultry, frozen foods, produce, and other perishables at the optimal temperature.
5. Radio-Frequency IDs
Smart packaging that uses radio-frequency IDs and other advanced tracking systems can help officials manage outbreaks. Because these devices let food distributors and retailers track shipments in real time, they can recall contaminated products faster and keep outbreaks from spreading.
Become Part of the Food Safety Solution With TAG
The Arcticom Group works with clients in food retail and other industries to develop commercial and industrial HVACR solutions that help keep food safe. We offer extensive industry experience and a passion for customer service.
Contact us todayto learn how we can help you.
