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Food Safety and Refrigeration

Statement of the International Institute of Refrigeration (IIR)

Year of publication 2002

Author Nutrition Division

Product type Meeting

Edition 1

Synopsis (short abstract) Temperature is a key parameter ensuring food safety and wholesomeness: when the temperature and the environmental conditions are optimal, one bacterium in the morning can produce millions of bacteria in the same afternoon. Fortunately, refrigeration technology makes it possible to slow or totally inhibit microbial growth and the production of toxins. Development and modernization of a country cannot take place without refrigeration, and refrigeration plays an important role in food safety and health: it has very substantially decreased the occurrence of foodborne diseases in developed countries. Refrigeration is present all along the food chain: more than 50% of foodstuffs in developed countries (1.2 billion inhabitants) are retailed under refrigerated conditions; one can speak of a cold chain from raw materials (post-harvest) to food on the table of the consumer. And food safety starts with the raw materials. However, it took about 30 years in most developed countries (1945-1975 in Europe for example) to set up reliable cold chains.

Meeting symbol GF CRD IIR-1

Language English

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    Refrigeration for Food Safety and Quality - Statement of the International Institute of Refrigeration (IIR) 2002
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    Temperature is a key parameter ensuring food safety and wholesomeness: when the temperature and the environmental conditions are optimal, one bacterium in the morning can produce millions of bacteria in the same afternoon. Fortunately, refrigeration technology makes it possible to slow or totally inhibit microbial growth and the production of toxins.
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    This document is intended to serve as a background paper as well as an introduction to the operations and equipment used in the freezing and cold storage of fish both on shore and at sea. It gives a broad outline on how deterioration of fish quality can be reduced by the application of low temperatures. It reviews various types of freezing equipment for use ashore or at sea; the requirements for cold stores and their construction; the factors affecting cold storage conditions, etc. In addition, the publication describes the methods used to calculate cold storage refrigeration loads as well as the costs of freezing and cold storage. Safe operation of cold stores is also covered. A list of publications on the subject is given in the list of references.
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