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How Temperature Abuse Affects The Nutrition of Your Food?

How Temperature Abuse Affects The Nutrition of Your Food?

Fresh foods and muscle-based foods are vulnerable to surface contamination and contribute to the production of microorganisms implicated in spoilage and foodborne disease. Microorganisms multiply rapidly in new, fresh goods, especially at non-refrigeration temperatures, resulting in loss of quality and/or public health problems. Unique manufacturing and storage strategies are then implemented to inactivate or impede microbial growth in order to prolong the shelf life of the food whilst preserving palatability and protection.

For example

Under aerobic environments, fresh muscle foods are highly perishable. The first indication of an undesirable alteration comes from the degradation of meat pigments on the surface of meat by bacteria. Green, brown, grey or other discolorations, surface slime and odors, off-flavors, taints and degradation of proteins include particular defects caused by aerobic bacteria.

In general, the shelf-life of vacuum-packaged beef of pH less than 5.8-6.0 stored at freezing temperature can be as long as 10-12 weeks, provided that it is produced under good manufacturing practices, good temperature control and that package permeability is low.

However, in order to diminish the rate of growth of spoilage bacteria and the rate of chemical degradation reactions, preservation at colder temperatures even slows down the growth of psychrotrophic pathogenic bacteria, which is challenging in a typical aerobic system.


For several years, the key issues facing the frozen food industry have been related to storage time and product temperatures, not so much to the simple knowledge of shelf life management, but to storage and transport time and temperature handling. If a stronger focus is put on preventing temperature abuse, the consistency and recognition of frozen foods may be further strengthened. All interested in the food chain completely accept the need for lower and stable temperatures.