Refrigerated/Frozen

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Action to curb the overall carbon footprint of the food and agriculture sector must be done with care in the frozen category, as the quality of frozen foods reaching the consumer depends on a collaborative effort among all links in the supply chain. 

The Move to -15 °C—an industry effort to lower frozen food storage and transportation temperature standards—is gaining steam. The group says a 3 °C reduction would significantly increase environmental sustainability without compromising food safety.

SÜDPACK has enhanced its flexible food packaging films for thermoforming applications, such as for fishery products. The new Multifol Extreme combines maximum functionality and lightweight efficiency.

The European Food Safety Authority Panel on Biological Hazards (EFSA BIOHAZ) recently produced a report on the microbiological hazards associated with water used in postharvest handling and processing of fresh and frozen fruits, vegetables, and herbs.

Non-cultivable foodborne pathogens, such as enteric viruses and protozoan parasites like Cyclospora, present unique challenges in our food system due to significant limitations in sampling and detection. This article covers the methodological drawbacks of current methods related to interpretation of results and public health risk, while offering alternative food safety management principles to address the prevalence of these pathogens in food.

Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.

To deal with the impacts on supply caused by the recent bird flu outbreak, the UK Food Standards Agency (FSA) is temporarily allowing for the sale of certain poultry products that have been previously frozen and defrosted.

Researchers have developed a novel, food-grade, edible sensor that can alert consumers to frozen products that have previously been thawed and refrozen.

A study led by University of Georgia (UGA) researchers found that SARS-CoV-2 can persist and remain infectious on the surface of frozen berries for at least 28 days.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will soon declare Salmonella to be an adulterant in breaded and stuffed raw chicken products.