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Perishable food temperature in retail stores.

Temperatura de alimentos perecederos en comercios minoristas.

Author(s) : LEBLANC D. I., STARK R., MACNEIL B., GOGUEN B., BEAULIEU C.

Type of article: Article

Summary

Spanish translation of an article presented at an IIR Meeting at Lexington, USA, October 2-4, 1996 (see IIR Bulletin, reference 97-1484). The temperature of four categories of foods (frozen foods, cured meats, refrigerated dairy products and produce) were measured in 28 retail stores in Nova Scotia and New Brunswick (Canada). The overall mean temperatures, during the winter and summer surveys respectively, for all four categories of foods were: frozen foods, -13.4 and -11.5 deg C; cured meats, 4.1 and 3.9 deg C; refrigerated dairy products, 4.7 and 4.4 deg C; fresh fruit and vegetables, 7.6 and 8.4 deg C. The two categories of perishable foods showing the greatest temperature abuse at the retail level were frozen foods and fresh fruits and vegetables. For all food products tested, samples at the front of the display cabinets were significantly warmer than those at the back. Fresh fruits and vegetables were the only product that showed a significant difference in temperature along the left-centre-right axis of the display case.

Details

  • Original title: Temperatura de alimentos perecederos en comercios minoristas.
  • Record ID : 1999-1589
  • Languages: Spanish
  • Source: Téc. Frio - vol. 46 - n. 494
  • Publication date: 1997/08
  • Document available for consultation in the library of the IIR headquarters only.

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