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Maintaining the cold chain

The European Food Safety Authority (EFSA) has published a report which concludes that meat may be transported at temperatures higher than the current maximum of 7°C without causing additional bacterial growth. 

However, the report goes on to qualify this conclusion by stipulating that specific maximum transport times are applied and bacterial growth is controlled by efficient chilling. The EFSA recommends specific combinations of maximum temperatures of the carcasses and transport times that do not increase bacterial growth.

The European Commission requested the study on whether or not it was possible to apply alternative core temperatures (higher than the current requirement of 7 °C in Regulation 853/2004) in combination with specific transport durations for carcasses after slaughter without increasing the risk associated with the growth of pathogenic micro-organisms.

The IOR Annual Conference – a conference on-demand

Delegates to the IOR Annual Conference taking place from 21 to 22 April will get the chance to access the event live and all sessions and recordings for up six months afterwards providing fantastic value and allowing anyone registering for the event ...

  01-Apr-2021

podcast: Humidity control in museums & galleries

Condair has released a new podcast on how to control humidity in museums, galleries and stately homes. In this 10-minute interview, Dave Marshall-George, Sales Director at Condair, explains how to successfully manage humidity in the heritage sector ...

  19-Sep-2025

Has your Chiller been checked for Refrigerant Leaks?

Has your Chiller been checked for Refrigerant Leaks?
  07-Aug-2025
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