Vitsab USA and Vitsab International AB announce they will once again exhibit at Seafood Processing North America

February 10, 2015


February 10, 2015, Winslow, ME – Jeff Desrosiers, Director of Business Development, announced today Vitsab is once again exhibiting at Seafood Processing North America (Co-located with Seafood Expo North America) March 15 – 17, 2015 in booth # 2071. Vitsab will be featuring their innovative L5-8 Smart Seafood TTI (time temperature indicator) Label plus they will have exciting news about their expanding product offerings; to help you meet the increasing safety requirements of our government agencies and customers.  Committed to education, their booth staff will include their Managing Director, Peter Ronnow MD Ph.D, along with their Director of Business Development, Jeff Desrosiers.  Vitsab will have samples, demonstrations, scientific data, plus government regulation details to answer all your questions and help you formulate your HACCP plan so it will be approved on your first attempt.

“The adoption of the Vitsab L5-8 Smart Seafood TTI Label in the USA, and around the world, has been very strong.  The L5-8 is a full function TTI that relates time and temperature by following the full Skinner & Larkin Curve*.  Seafood processors and distributors plus food service companies see excellent value in using this in-expensive “package level monitoring system” to not only meet FDA regulations but also to fulfill requests from customers to monitor temperature while shipping.  We take pride in being a business partner by going beyond supplying the TTI that is already part of approved HACCP plans; we are also an extension of your QA team, always ready to lend a helping hand.  Vitsab TTIs use easily recognized “stop light” technology that transcends all languages and cultures. These TTI labels show the safety status of each package with a color indication; green means the shipment is safe, yellow means it is still safe if proper temperature is maintained, and red means stop and call your supplier. Many safety professionals told me the use of Vitsab TTIs save their company’s money because they now have validation the product was shipped correctly; which greatly reduces returns and refunds. Vitsab is proud to support the seafood industry by exhibiting in Seafood Processing North America” said Jeff.

Vitsab is looking forward to educating attendees, plus other exhibitors, on the value and advanced science associated with Vitsab TTI technology; which was custom designed for monitoring fresh/refreshed seafood during shipping.  The ability to meet in one place with existing customers from all over the world, plus start new strategic global relationships, can be found only in Boston, March 15-17, 2015 at Seafood Processing North America.

* Skinner & Larkin 1998: Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods;  G. E. Skinner and J. W. Larkin; J. of Food Protect. 61:9; 1154 – 1160, 1998