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Food Protection Trends
Abstracts - March 2007
A Comprehensive Evaluation of Temperatures within Home Refrigerators
Survey of Food Defense Practices in Produce Operations in the Southeast
A Comprehensive Evaluation of Temperatures within Home Refrigerators
Sandria L. Godwin,1,2; Fur-Chi Chen,1; Edgar Chambers IV,3; Richard Coppings,1;
and Delores Chambers,3
1-Institute of Agricultural and Environmental Research, Tennessee State University, Nashville, TN 37209, USA
2-Department of Family and Consumer Sciences, Tennessee State University, Nashville, TN 37209, USA
3- Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA
SUMMARY
Microbial growth in many foods can be controlled by proper refrigeration. Thus, it is recommended that refrigerators be maintained at 40oF (4.4°C) or below. However, no recent extensive studies have been reported that assess actual temperatures at which cold foods are stored over time within the home. The objective of this project was to evaluate the temperatures of refrigerators in 200 homes in the United States. Loggers were used to record temperatures each minute in several locations in each refrigerator. In some homes, a thermocouple was also placed in a commercially sealed hot dog and in a cup of yogurt. Data were analyzed using Excel and SPSS-PC. Mean temperatures were 35.5, 38.0 and 41.3ºF (1.9, 3.3 and 5.2°C) for the top shelf, bottom shelf and door, respectively, with 9, 25 and 61% of these areas having average temperatures above 40ºF (4.4°C). Over 66% of refrigerator door temperatures were above 40ºF (4.4°C) for more than eight hours per day. The temperature of the foods fluctuated less than the temperature of the surrounding air. Temperatures rose above the danger zone (above 40ºF or 4.4°C) for more than 2 hours a day for 33%, 45%, and 80% (top shelf, middle shelf, door, respectively) of refrigerators. Consumers need to check the temperature regularly and should be advised to store temperature-sensitive foods on the top shelf of the refrigerator when appropriate.
Full Text Article
Survey of Food Defense Practices in Produce Operations in the Southeast
Karen Simmons,1 Mark A. Harrison,1* William C. Hurst,1* Judy Harrison,2 Jeffrey Brecht,3
Keith Schneider,4 Amy Simmonne,5 and James Rushing,6
1-Dept. of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
2-Dept. of Foods and Nutrition, University of Georgia, Athens, GA 30602, USA
3-Dept. of Horticultural Sciences, University of Florida, Gainesville, FL 32611, USA
4-Dept. of Food Science and University of Florida, Gainesville, FL 32611, USA
5-Dept. of Family, Youth, and Community Sciences, University of Florida, Gainesville, FL 32611, USA
6-Coastal Research & Educational Center, Clemson University, Charleston, SC 29414, USA
SUMMARY
A survey of produce growers, packers, and fresh-cut processors in the southeastern states of Georgia, Florida and South Carolina assessed the food defense practices of these operations. Findings indicate that two-thirds of the fresh-cut processors have written food defense plans, provide employee training in emergency procedures and have restricted access to their facilities. However, less than half of the farm and/or packing operations provide employee emergency procedure training, and only 24% of the packing shed operations and 20% of the growers surveyed have written defense plans. About half (52%) of the packing sheds surveyed have perimeter fencing and half have locks on the cooler doors. Documentation of any sort of security practices is lacking among both growers and packers. Survey data collected indicate that while fresh-cut processing facilities are dealing with current security challenges, farm and packing operations in the tri-state region are lagging behind. Admittedly, the open nature of farm and packing operations would tend to preclude them from increased security; however, based on the findings of the survey conducted, there are measures that could be put into place to raise their level of security. While security must be a greater concern for produce providers, balance and rationality must also exist in this time of heightened security.
Full Text Article
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