Ingeniero

supermarket

Temperature of seafood displays in commercial merchandises
*Robert J. Price

T

he temperature of seafood and fish in retail seafood display cases is affected by the lighting within the display case, which cause temperatures to rise beyond the ideal 29° F (-1.6° C) to temperatures where bacteria grow exponentially. Even a minor increase in surface temperature such as 2 degreescan be dangerous, posing a serious health risk. Yet the real surface temperature of refrigerated food displays is often 10 or more degrees higher than the temperature reported by the display case thermometer, and radiation from light can increase surface temperatures by 20° F, which is clearly unacceptable and unsafe. A single experience of food poisoning is enough to lose customers.

Lospescados y mariscos deberán mantenerse a una temperatura de -1.6 ° C.

Fish Fillets and Fish Steaks in Supermarket Seafood Merchandisers Fresh fillets and fish steaks have a very mild, fresh odor, and are firm and elastic, though when poked, fresh skinless fillets do not bounce back as much as fillets with skin. Fresh salmon steaks and fillets are pink, but the flesh of most other fish species iswhite. The right seafood display case lighting can maximize the fresh appearance of fish fillets and steaks, but most supermarket fluorescent lighting tends to be strong in the green and yellow areas of the visible spectrum, which can distort the natural color of fish fillets, and make ice beds look green or yellow. Decomposition of Retail Displays of Fish Fillets & Fish Steaks Once a fish has beencut into fillets or steaks, it decomposes at a much faster rate than if it had been left whole. The bacteria that live in the internal organs of the fish multiply after the fish has died, and can be carried to the muscle tissue as the fish is filleted and cut into steaks.

Temperatura de los exhibidores de pescados y mariscos en los supermercados

*Robert J. Price

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a temperatura de lospescados y mariscos en los exhibidores es afectada por la iluminación dentro del mismo exhibidor, lo que causa temperaturas que van más allá de los 29° F (-1.6° C), que es lo ideal, y alcanza temperaturas en las cuales las bacterias crecen exponencialmente. Incluso un aumento de menor importancia en la temperatura superficial, tal como 2 grados, puede ser peligroso, llegando a provocar un riesgo desalud. Con todo, la temperatura superficial de los exhibidores refrigerados es a menudo 10 o más grados más altos que la temperatura divulgada por el termómetro del exhibidor, y la radiación de la luz puede aumentar las temperaturas superficiales en 20 ° F, lo cuál es claramente inaceptable e inseguro. Los filetes frescos y los cortes de pescados tienen un muy suave olor fresco, y son firmes yelásticos, aunque cuando están empacados, los filetes frescos sin piel no

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La luz puede modificar el aspecto de la cama de hielo, la cual debe de lucir siempre cristalina.

Una temperatura apropiada alargará la vida útil y de exhibición del producto.

Radiation from display case lighting raises surface temperatures of displayed fish. Comparisons of the top and bottom of a stackedflounder fillet display in an ice bed display case found temperature differences of up to 25° F. With prolonged exposure to heat and UV radiation from fish merchandiser lighting, bacteria grow exponentially. As fish steaks and fillets decompose, they become soft and mushy, and smell fishy or sour. The shelf life of fillets differs depending on the fish species and the temperature of the display. Onestudy found that cod fillets lasted 14 days at 32° F, 7 days at 39° F, and 3 days at 56° F, while other types of fish lasted only one day at 50 to 69° F and 5 to 16 days at 32 to 36° F. Fish kept frozen at -22° F could last from 9 months to 2 years.

despiden tanto olor como los filetes con piel. Los filetes y los cortes de salmón son color rosa, pero la carne de la mayoría de las otras especies...