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Food and Seafood Temperature Indicators

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Albert Thomas
Food and Seafood Temperature Indicators

The Seafood Temperature Indicator is a simple solution that helps determine if your seafood shipments have been exposed to unacceptable temperature during transit. The Seafood temperature indicator helps determine if your seafood shipments have been exposed to unacceptable temperatures during transit.

The Seafood temperature indicators solution allow to control the increases in temperature and the loss of nutritional properties in the products of the food sector during transport and storage. Ideal for fresh fish and seafood.

Description of fish and seafood temperature indicators

Seafood temperature indicators for fish and seafood allow to know if your products have been exposed to high temperatures that could be harmful for them. This information can be of vital importance for food safety, for the control of the cold chain and for long-term shipments, such as fresh fish and shellfish, among others, as their nutritional properties and good condition in which they are maintained depends, mainly, on the storage temperature.

Seafood temperature indicators are irreversible, remain inert until they are activated and have no special storage or shipping requirements.

To activate these indicators, it is necessary to press the activation button and wait for the confirmation window to be filled with blue colour, showing that the indicator is active and is already sensitive to the increase in temperature (“ON”). Once pressed, the activation confirmation window will fill with colour, which shows that the indicator is “ON” and is already sensitive to the increase in temperature.

Thanks to the adhesive part on the back of the Seafood temperature indicators, these can be fixed directly to your product. After the temperature exceeds the maximum depending on the indicator used, the second window will gradually be filled according to the time the product has been exposed to that temperature or higher.

Among the different temperature indicators for the food sector that they offer there is the Seafood Temperature Indicator which is guarantees quality in the temperature control of fish and seafood packaged with reduced oxygen (ROP). The Seafood Temperature Indicator is a temperature indicator developed with the FDA that limits the temperature to 3ºC to control the growth of the non-proteolytic microorganism Clostridium botulinum and the formation of botulinum toxins.

Applications

The Food and Seafood temperature indicators are ideal for controlling food that may have their nutritional properties modified due to being exposed to sudden changes in the storage temperature. These indicators are used mainly in:

  • Transportation and storage of fresh seafood, clams, and oysters.
  • Cold chain for the transport of fresh fish.
  • Transportation and storage of other fresh foods.

They also offer specific temperature indicators to control the temperature of the blood in its transport and storage in blood banks and hospitals or to control the increases or decreases in temperature of a wide variety of products during transport and storage.

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