Cold hard facts

The sound science behind the creation of the Vitsab Seafood TTI came directly from evidence revealed in the Skinner & Larkin paper published in 1998.
The authors suggested the use of time-temperature indicators to indicate the possible risk of Clostridium botulinum if the seafood was exposed to increased temperatures during shipping and distribution.
As a result of this paper, Dr. Steve Otwell (U of Florida, Gainsville, FL, USA) inquired about a customized TTI label that could monitor time/temperature conditions for toxin from C bot.
The scientific team at Vitsab was able to meet this Customized Cold Chain Confirmation (C4) requirement perfectly.