Meat, Fish, Seafood, Eggs and Poultry

Meat, fish and seafood are notorious for fast multiplication of bacteria, if not frozen in the least possible time, hence requiring matching systems. 

Meat
Meat

  • Meats should be immediately cooled 
  • And then frozen quickly in a poultry cold storage warehouse
  • It prevent bacterial growth  
  • Maintain high quality


During the supply chain process, truckload and railcar-load lots of frozen goods are transported to warehouses for poultry cold storage, where they are stored at temperatures ranging from -30 to +30°C, depending on the type of product and its requirements. It is important to maintain the correct temperature throughout the supply chain to ensure that the product remains fresh and safe to consume

Requirements:-

  • Packaging,
  • Cooling of fresh food items
  • Processing, short-term or long-term warehousing of frozen food
  • Controlled temperature distribution

We can store seafood like squid, prawn, and many other fish varieties. Meats and poultry need to be immediately cooled at the slaughterhouse and then frozen quickly in cold storage warehouse to prevent bacterial growth and maintain high quality. 

Eggs need a storage temperature of about 4°C (usually between 4° and 8° C). We can store the eggs for 3 month in cold storage. 

It is important to maintain the correct temperature throughout the supply chain to ensure that the product remains fresh and safe to consume, free from any growth of bacteria and other harmful microorganisms. The requisite temperatures are typically controlled automatically using temperature sensors and monitoring systems, which help to maintain a consistent temperature and ensure that the product remains safe and high-quality for an extended period of time.