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Food Processing Needs Data Loggers

4/2/14 2:42 PM

Food Processors Need Temperature, Humidity and Wireless Data LoggersWe all need food to live. What we sometimes forget is that in order to keep eating and thriving, the food we eat must be carefully inspected, properly prepared and safely stored by the companies that provide it.

Data loggers play a vital role in ensuring safety in food regulation compliance. One of the major data logger tasks is tracking temperatures in the food during cooking, processing, storing or shipping as well as changes in the climate of the facility the food passes through. Monitoring these parameters is crucial to preventing food-borne illnesses from occurring. Temperature data loggers, Humidity data loggers, Wireless monitoring and data logging software are standard equipment at most food companies.

The Center for Disease Control estimates that one in six Americans will get sick from consuming contaminated food or beverages. There are more than 250 different diseases that can be caused by food, most of them infections caused when bacteria, viruses and parasites flourish in the preparation and storage.

Although there are many ways food can become contaminated, certain food is more susceptible. Among the foods that can harbor potential diseases are, raw meats, raw poultry, raw eggs, raw shellfish, unpasteurized milk, fresh fruits and vegetables that are washed in unsanitary water or grown in fresh manure and fruit juice that does not undergo the pasteurization process.

The Center for Disease Control claims that eight known pathogens account for the vast majority of illnesses, hospitalizations and deaths. Thus, it is imperative that a food processing facility keep careful accounts on its food. It truly can be a matter of life or death.

Battery-powered data loggers are used in a variety of ways to halt the potential birth and spread of pathogens. A great deal of time is spent on temperature verification. This makes sure that whatever food is being processed is cooked and/or maintained at a proper temperature necessary to kill off potential pathogens. These levels must also be maintained throughout the transportation from facility to store.

Food processing can include cleaning fruits, vegetables and other ingredients, making sure cooking temperatures are in the desired range, and monitoring pasteurization processes. It can also include making sure refrigerators don’t vary too much from the desired temperature, and that trucks and other conveyances don’t cause all the hard work of the rest of the plant to go for naught because of inadequate temperature monitoring.

In some cases, data loggers are inserted directly into the food being prepared in order to make sure that it has reached its proper cooking temperature level. This is vitally important for prepared products and meats, both before processing and after they are cooked.

The good news is that food-borne disease is largely preventable. Careful monitoring is just one way that everyone along the food chain can make sure that the public remains safe and we can all enjoy the bountiful supply of food available at our local markets.

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