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The Center for Produce Safety (CPS) has published a summary of the 2022 CPS Symposium, highlighting several crucial food safety findings related to Cyclospora, Listeria, biofilm control, sanitization methods, and more.
Many foodborne illnesses occur because a link in the cold food chain was weak or broken, with temperature inconsistencies that allowed pathogens to begin growing.
The “Danger Zone” for bacteria growth is between 40 degrees Fahrenheit and 140 degrees Fahrenheit. In this zone, bacteria grows most rapidly and can double in number in as little as 20 minutes.
Automated temperature monitoring and control help ensure food safety during transit, processing and storage, and satisfy electronic recordkeeping requirements.