Return to Main Page | Contact Us | Sales Information                                                                       Return to Main Page | Contact Us | Sales Information     Produce       ·   Produce items are not usually considered as prime targets for package level temperature monitoring, but there are certain significant exceptions: High value packaged fruits (produce counter items) Salad mixes for consumer and restaurant and commissary usage (especially ROP)Sprouts/hydroponic leaf vegetables Packaged fruits are often high acidity, and are not susceptible to the normal range of foodborne pathogens.  They can have substantial degradation of quality with temperature abuse, and due to the high value of the product, are reasonable targets for temperature label protection. Generally, these products show time-temperature tolerance that makes our M series labels a good choice.   Temperature control during transportation is a critical link in the cold chain used to ensure produce quality, and reduces risks related to microbial safety, especially for fresh-cut packaged produce. For many pathogens, the maintenance of low temperature is an effective method of control. Temperature control during transportation is a critical link in the cold chain used to ensure produce quality, and reduces risks related to microbial safety, especially for fresh-cut packaged produce. For many pathogens, the maintenance of low temperature is an effective method of control. Temperature control during transportation is a critical link in the cold chain used to ensure produce quality, and reduces risks related to microbial safety, especially for fresh-cut packaged produce. For many pathogens, the maintenance of low temperature is an effective method of control. "Temperature control during transportation is a critical link in the cold chain used to ensure produce quality, and reduces risks related to microbial safety, especially for fresh-cut packaged produce. For many pathogens, the maintenance of low temperature is an effective method of control." Dr. Francisco Artés  IIR Bulletin 2004 Salad mixes are typically ROP-packed for enhanced shelf life.  They are especially susceptible to temperature abuse, and have a "post opening" shelf life that can be reduced to almost zero under certain conditions.  Our M series labels have been tested with commercial salad mixtures and are very appropriate for programs in both consumer and restaurant and commissary usage.  Generally, shelf life can be predicted to within a day...this can be useful for product rotation/retention in retail sales and for quality assurance issues in restaurant and commissary operations. Contact us for access to technical information on our salad mix studies. Sprouts (and similar products) are susceptible to E. coli and other pathogens.  Our CheckPoint® III Type EH labels are particularly adaptable to food protection programs for these food categories.

Copyright © 2006 Vitsab International. Malmö"> Copyright © 2006 Vitsab International. Malmö, SWEDEN | Usage Limitations | Legal Disclaimer