Date of minimum durability protects hardly sufficient Bonn/Potsdam, July 01, 2010 – the heat wave spills over Germany and the football quarter-finals is just around the corner. Ideal conditions for nationwide Grill orgies. But how it is ordered at temperatures of up to 38 degrees around food safety? Surely you know it: the milk tastes sour suddenly, supposedly fresh fish unpleasantly fishy, the juice has a connotation or you end up at worst after the consumption of poultry with stomach pains in bed. So far, the appetite for meat is not passed the Germans despite numerous food scandals. And also the economic and financial crisis has not reduced consumption.
With a total consumption of 60.5 kilograms per capita, consumption remained 2009 only 100 grams on the previous year. This emerges a report of the American agricultural market information company. The BBQ season in conjunction with the World Cup should stimulate the consumption of pork. In addition to increases in the purchase of minced meat, freshly chilled is likely Poultry meat to be higher demand”, says Matthias Kara Walker, market analyst of AMI’s meat industry. But caution is offered in the consumption of perishable food in the summer.
Because the date of minimum durability in hot times provides consumers with barely sufficient protection. It only predicts how long a product would be durable, provided each feed, middlemen and consumers continuously keep the cold chain. Already at the time of purchase or at the latest after the ride home in a hot car the fast deterioration of the food may occur. A harmless to start process, whose speed however largely depends on the behaviour of the consumer. Because the number of germs increases explosively, as soon as the cold chain at any point is interrupted, for example in the car or in the fridge to warm, “the Bonner scholar Judith Kreyenschmidt says. Technology manufacturers work therefore long been so-called fresh indicators to the gaps of the minimum durability date fill. The companies Bizerba from Balingen relies on the TTI system label. Claudia Gross, Director global marketing and communication at Bizerba, explains: the product, about a pack of ground beef, is tagged by the food producers with the TTI label. A color that is charged with UV light is inside the label. At the beginning, this will appear in a deep blue. You decolorized himself throughout the transport chain as a function of time and temperature. “A fully degraded label signal distributors and ultimately consumers: here the cold chain was interrupted for example, by unnecessarily long open doors during the reloading”. State thrive in warm storage of perishable foods. You are the most common cause of bacterial stomach bowel disease. “With the naked eye they are not recognizable, their implications for more: typical symptoms of salmonella in so-called” are fever, diarrhea, vomiting and headaches. The lower Saxon State Office for consumer protection and food safety (LAVES) some simple rules has collected so that can help avoid a salmonella infection. You should to bring home fresh meat in bags in the warm time, eat especially meat on the same day and always FRY food. Because a full heating dead the salmonella usually off.