Fresh fruits and vegetables are highly susceptible to temperature fluctuations. Cold chain needs to be established before harvesting starts to minimize all forms of deterioration such as weight loss and wilting, bruising, color changes, texture degradation, unwanted ripening, softening etc. Fluctuations in the cold chain increases quality loss which cannot be reversed by any means.
Meat & Poultry
The control of the cold chain is of vital importance for every sector of the meat and poultry processing industry. After slaughtering, the cold chain begins. Monitoring the environmental and processing conditions of meat and poultry, as well as their products are essential for flawless and tasty food to become successfully marketable merchandise.
Due to enzyme activity and bacterial growth, fish and seafood start to spoil from the time it is caught and this spoilage continues throughout its shelf life. The reliance of cold chain continues to gain importance in fishing and seafood industry. The cold chain should begin once the seafood is freshly caught. It is a legal requirement to ensure that all chilled and frozen seafood are maintained at the correct temperature during transport, storage, delivery and display.
Milk and dairy products such as cheeses, ice cream and yogurts are highly perishable commodities. Different bacteria will grow at different temperatures. The dangerous bacteria can cause illness like food poisoning while spoilage bacteria will make milk go sour or putrid. The establishment of complete cold chain system is essential to fully assure the product quality and freshness during the whole process of production, transportation, marketing and storage.
Dry goods such as pasta, spices, grains, flour and cereals, cocoa, corn meal require protection from: low temperatures, damp, excessive heat, direct sunlight, pests. They are best kept at temperature of 10°C to 21°C. They should be kept under a relative humidity of 50 to 60% to prevent bacterial growth and rusting of the cans.