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Application of Time-Temperature Indicators and Time Temperature Data Loggers in the Seafood Industry

September 05, 2019
Virginia Cooperative Extension

Robert M. Lane, David C. Love, Lillian Kuehl, Bobbi Hudson

Time and temperature abuse occurs when seafood is held at uncontrolled temperatures that allow bacteria to grow. These bacteria can include pathogens and food spoilage bacteria that reduce product shelf-life and quality. Temperature fluctuations can happen at any point in the cold chain: during harvesting, processing, distribution or retailing. Temperature measurements are essential to assure seafood quality and safety, maintain business-to-business accountability, comply with regulations, and follow Hazard Analysis and Critical Control Point (HACCP) plans. Controlling humidity in conjunction with temperature is also important for live seafood products’ survival.This extension report will discuss the use of temperature sensors for deployment in seafood products. We will describe two types of temperature sensors—time-temperature indicators(TTIs) and time temperature data loggers—and the benefits and limitations of each. Finally, we will discuss how the seafood industry can incorporate TTIs and temperature data loggers into food safety, food quality and QA/QC programs.

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