Re: Receiving temperature of fruit and vegetable

[Bobby Krishna]

Depends on the fruits and vegetables. Don't think anyone store melons at that temperature?

On Tue, 9 Jun 2015 at 12:19 pm Carsten-Peter Mueller <cpmue...@yahoo.com> wrote:

Dear Bobby,

I am trying to find any documentation of ADFCA to support our decision that fruit and vegetable shall be received at temperature below 12 deg. Celsius.

would you be able to send me any link where it is regulated at which temperature fruit and vegetable shall be transported and received?

best regards

Carsten-Peter Maria Muller Senior Catering Officer Administration Sub-Division - Habshan Complex Phone +97126039056, +971 (56) 2077481 Email: cmu...@gasco.ae

[Carsten-Peter Mueller]

[Khan, Intesar (Dubai)]

Very true Bobby, there has to be a logical approach while deciding the storage temperature of fruits & vegetables as per their characteristics.

Fruits and vegetables vary from each other in terms of acidity, moisture content, skin (peelable / non peelable / thick skin / thin skin) etc.

For example Banana can not be stored under refrigeration while berries, grapes etc must be kept chilled.

 

 

Best Regards

 

Intesar Ahmed Khan

Business Manager - Food Certification & Training

 

SGS Gulf Ltd.

Head Office - Middle East Region

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P.O.Box: 18556, Jebel Ali Free Zone

Dubai - United Arab Emirates

Phone: ++ 9714 883 22 22

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[Professor Eunice Taylor]

ADFCA has produced guides to the food safety legislation which you will find useful to identify any specific temperature requirements. These  can be found on the ADFCA website i.e.  Code of Practice No 13 (general food hygiene ) and No 17 (HACCP for contractor caterers) https://www.adfca.ae/English/PolicyAndLegislations/Pages/default.aspx   

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Professor Eunice Taylor
Special Projects Director - TSI
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[Bobby Krishna]

Zulfiqar,
That could be right from a food service retailers perspective. A wholesaler or a trader has to have specific measures depending on the type of fruits- climacteric and non climacteric, stage of fruit (for example banana are stored at lower temperature before the ripening process is initiated).
As far as a restaurant or a catering is concerned, it's short storage. The impact on quality is not high if there is no prolonged storage.

On Tue, 9 Jun 2015 at 7:47 pm Zulfiqar Ali <hseq...@gmail.com> wrote:

Perishable fruits and vegetables can be stored @ 9 degree C whereas hard rind fruits and vegetables @ room temperature ( around 25 oC)

BR,

Zulfiqar Ali
HSEQ-F Vision
MENA

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[Zulfiqar Ali]

Perishable fruits and vegetables can be stored @ 9 degree C whereas hard rind fruits and vegetables @ room temperature ( around 25 oC)

BR,

Zulfiqar Ali
HSEQ-F Vision
MENA

On Jun 9, 2015 11:28 AM, "Bobby Krishna" <bobbyk...@gmail.com> wrote:

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[Zulfiqar Ali]

You are right Bobby. Actually I told from retailer / service point of view.

Zulfiqar Ali
HSEQ-F Vision
MENA

[sreejith r]

Dear Mr.Carsten,

Please find attached the USDA PDF and take look on page NO:9.

you would get approximate safe temperature.

Regards,

Sreejith R Kumar

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Regards,

Sreejith R Kumar

[Professor Eunice Taylor]

Please note that storing fruits and vegetables in chill conditions can lead to problems with moisture & low temperature pathogens (e.g. Melon outbreak in US). Much better to keep dry if possible. The climate here makes this very difficult (for quality reasons) but I am not aware of any legislation that requires low temperature storage of raw, unprocessed fruits and vegetables on 'safety' grounds.

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Best wishes,

Professor Eunice Taylor
Special Projects Director - TSI
Office: +971 (0)4 458 7743
Mobile: +971 (0)50 328 6125

[Bobby Krishna]

Professor Eunice,
Its the condensation on the surface that facilitates bacterium multiplication.
In the case of U.S. Outbreak, the company skipped the precooling step before putting the melons in the chiller that led to condensation on the surface of the melons.

Bobby

[Professor Eunice Taylor]

Hi Bobby

Exactly. The condensation occurs  when fruit and veg are placed in a chiller.

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Best wishes,

Professor Eunice Taylor
Special Projects Director - TSI
Office: +971 (0)4 458 7743
Mobile: +971 (0)50 328 6125

[Richard Sprenger]

Hi Bobby

 

I do not believe the that condensation has been a significant factor in the food poisoning outbreaks associated with raw fruit, esp salmonella.

 

It is essential, and I believe a legal requirement, that cut fruit such as melon and tomatoes are stored under refrigeration. Once cut these become high-risk foods and should be treated as all other high-risk foods.

 

The “higher” PH of the above will not prevent the multiplication of food poisoning organisms and the external contamination is transferred to the fruit during cutting and preparation.

 

This is not to say that condensation may not be a safety issue with some foods, for example eggs and a quality issue for other foods.

 

Regards

 

Richard

 

 

 

 

Richard Sprenger Bsc (Hons), DMS, FCIEH, FSOFHT, FREHIS Chairman Highfield Awarding Body for Compliance (MEA) Tel: 009714 449 4042 | Mob: 00 971 559950642 UK: 07798815233

 

 

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[Professor Eunice Taylor]

hello food safety group

Yes, I agree with Richard,  that of course once fruits and vegetables are cut / prepared they become 'high risk ready to eat food' and should be labelled with an expiry date, covered and kept in the chiller. 

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Best wishes,

Professor Eunice Taylor
Special Projects Director - TSI
Office: +971 (0)4 458 7743
Mobile: +971 (0)50 328 6125

[Bobby Krishna]

Richard,
Condensation because of the lack of precooling step that reduces farm heat did contribute to that outbreak of L Monocytogenes. However, they added a pre cooling step and the refrigeration requirement stays.
Yes, cut fruits are HRF and temperature control is necessary. However, intact ones are a different deal.
Melons are brought in to Dubai from Iran in open boats. Bobby

[Chhappan Bhog]

Hi..

Food safety Group,

Lower the moisture contents of food the higher the heat resistance of microorganisms. Therefore dry heat treatments are very insufficient to inactivate Salmonella. By adjusting the moisture content at the food, that means the water activity, an efficient inactivation of microorganisms can be assured.

Relationship between pH and microbial growth. Each organism has an optimal pH at which point they grow best. If the pH value exceeds the optimal pH the solubility of charged molecules can be adversely affected and molecules can precipitate out of solution. The pH can alter the charge on amino acids and result in denaturation of the protein. Like temperature, microorganisms can be subdivided into groups based on their ability to grow at different ph values. Bacteria that can grow at or near neutral pH are classified as neutrophiles. Most bacteria are neutrophiles although many can grow over a range of 2-3 pH units. Bacteria that grow at acidic pH values are acidophiles and bacteria that grow at alkaline pH values are termed alkaliphiles. Thiobacillus thiooxidans can grow at pH 1 and it derives its envergy needs from the oxidation of sulfide. They then produce sulfuric acid that lowers the pH of the environment. True alkalinophilic bacteria can be found growing in environments such as high carbonate soils where the ph is 10 or above.

After cutting fruits & vegetable all cutting products with cover with Lid & shrink wrap, so that we can prevent the cross contamination & condensation. 

As per legislation storage condition at 1-4*C)   

If 

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condensation directly mixed with products it's quality issue, except outer husk(Shell) of products.

​Best Regartds

Vinit Kumar​

On Thu, Jun 11, 2015 at 1:21 PM, Professor Eunice Taylor <eun...@taylorshannon.com> wrote:

hello food safety group

Yes, I agree with Richard,  that of course once fruits and vegetables are cut / prepared they become 'high risk ready to eat food' and should be labelled with an expiry date, covered and kept in the chiller. 

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Best wishes,

Professor Eunice Taylor
Special Projects Director - TSI
Office: +971 (0)4 458 7743

Mobile: +971 (0)50 328 6125