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Technologies for Monitoring the Safety of Perishable Food Products

Technologies for Monitoring the Safety of Perishable Food Products
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Author(s): Pedro Dinis Gaspar (University of Beira Interior, Portugal), Pedro Dinho da Silva (University of Beira Interior, Portugal), Luís Pinto Andrade (Polytechnic Institute of Castelo Branco, Portugal), José Nunes (Polytechnic Institute of Castelo Branco, Portugal) and Christophe Espírito Santo (Agrofood Technological Center, Portugal)
Copyright: 2021
Pages: 36
Source title: Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-7998-5354-1.ch004

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Abstract

Food safety and eradication of food waste are current concerns of society and governments due to health, ethics, and sustainable economics. There are multiple technologies for monitoring food safety at different chain stages, among them, time-temperature integrators (TTI). Temperature is a major factor affecting food quality and safety during its life cycle. This parameter can be monitored using TTI devices on food packages, allowing users to know the thermal exposure. This chapter addresses food safety issues, namely factors related to microbial growth responsible for food deterioration. Moreover, TTI monitoring technologies are also described, focusing on features, advantages, disadvantages, applicability, and product examples. Analysis of the current state of TTI and technological evolution, a prediction is provided for future TTI devices designed for more assertive, traceable, safe, and quality food products.

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