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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 ...


Munters DSS Pro offers the next level of dehumidification

?Munters DSS Pro represents an evolutionary leap forward from the market-leading Munters DSS system, with performance upgrades that make a real difference. It will provide users the right climate more efficiently than ever before....


Fridge Freezer Direct Introduces J & E Hall's range of Cellar Cooling

Reliable and energy efficient, the JCC range of cellar coolers are designed to be used in wine and beer cellars above or below ground.
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6th IIR Conference on Thermophysical Properties and Transfer Processes of Refrigerants
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GWP>150 ban in sealed systems