How Temperature Abuse Affects The Safety of Your Food?
Food producers want to diversify and innovate while retaining high standards of consistency and protection. The challenge for the frozen food industry at present is to retain the position of frozen goods in a market in which customers demand fresh food. Consumers have confidence in frozen goods in terms of protection. Clearly, these safety records rely specifically on the consistency of the raw materials prior to the freezing process and on hygiene procedures and guidelines in all process steps, storage and distribution.
Frozen food suits well with changing trends in the market. This form of product provides great versatility in the preparing of meals and allows nutritious foods to be purchased by customers. Consumers not only wanted frozen food vendors to satisfy their needs, but also to increase range and enhance its consistency, for easy and nutritious food.
On the other side, refrigeration requires a power source, which may jeopardize the product's health and quality if disrupted.
Freezing is a technique of food storage that can potentially give a high degree of protection, nutritional value, sensory consistency and convenience. Compared to other means of storage, the initial benefits of freezing were primarily the availability of higher quality vegetables, fish and meat at times and areas far from the point of harvest and slaughter. Freezing may offer pleasurable eating experiences, in addition to its usefulness as a preserving tool.
In order to avoid, or at least mitigate, microbial and chemical changes, the critical step in freezing is to decrease the temperature of foods.
Microbiologic preservation has become the trademark of frozen foods. The focus of the frozen food industry has been on supplying foods that are microbiologically stable, comfortable, and of good value.
Nutritional characteristics will play a growing role in the future, ranking alongside microbiological protection in its significance to the industry.
For the frozen food industry, the ongoing challenge is to strike a balance between acceptable sensory features, convenience, microbiological control and nutritional consistency. Obviously, more than characteristics, quality and safety are requirements and standards of product excellence.