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Data Loggers for Meat & Poultry Processes

Data Loggers

Meat and Poultry Processing

MadgeTech data loggers can be used to measure and record the temperature and humidity of meat products during cooking, cooling, shipping and storage. Available in both standalone and wireless models, these durable devices provide an ideal solution for validating meat processes. The wireless series streamlines data collection by measuring, recording and wirelessly transmitting readings back to a central computer for real time monitoring. If the data received is out of a safe range, the system can be configured to send an email, text message or screen alarm. MadgeTech's meat data loggers provide an easy and efficient way to collect data, and assist users in complying with USDA regulations.

MadgeTech data loggers for meat products are suitable for meat cooking validation, meat cooling validation and smokehouse validation. Find in our collection humidity and temperature data loggers, oven data loggers and beef jerky data loggers. Many of these data loggers are ideal for oven temperature mapping, internal meat temperature monitoring, come with easy to use software and are available at an affordable price.

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On June 21, 2016 a new rule will change the beef grinding process for an estimated 71,000 companies in the United States. The new requirements not only affects inspected facilities, but also exempt facilities, where they regularly mix cuts of beef from various sources.

The new Food Safety and Inspection Service (FSIS) rule will now require exempt facilities to keep records of the source, supplier and cuts of meat that are being used to prepare raw ground beef products. In addition, sanitation practices throughout the entire process will also be recorded on a lot-to-lot basis. This will allow the agency to better determine the source of a foodborne illness.

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Foodborne diseases result in about 9.4 million illnesses each year in the United States, and most occur where your food is prepared. That's according to the CDC, who released its annual report Tuesday on outbreaks for 2014.

Over the entire year, there were 864 outbreaks in the U.S. involving 12,246 people, ultimately leading to 21 deaths. In 2014 there were only 21 recalls, so what's to blame? The CDC says it all stems from where you eat, holding restaurants accountable for 65% of the outbreaks. The most common food poisonings: Salmonella, E.Coli, Listeria, and the Norovirus.

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Microbreweries and gourmet food businesses seem to be popping up everywhere. One food that is especially popular and requires careful preparation is dry cured sausage.

Dry cured sausage, also known as charcuterie, has become common in trendy restaurants, but has old world ties. Before mechanical refrigeration, the artisanal meat was dry cured for preservation. Today, the curing occurs mainly for taste, but similar methods are used.

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MadgeTech is excited to announce the release of MadgeTech Cloud Services Basic, a free cloud hosted data logging platform. This new service is robust and commitment free, opening up access to a flexible and affordable solution for hundreds of new applications.

MadgeTech Cloud Services users are provided with instant access to real-time data logging information from any internet enabled device, anywhere in the world. Monitoring temperature of storage facilities or continuous process monitoring is easier than ever. Simply access the MadgeTech Cloud Services web based interface from any internet enabled device to view and download recorded data. Monitor multiple facilities and locations around the globe, all with one account, right from the palm of your hand.

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