Food Loss and Cold Chains Impact

A temperature-controlled system for transporting, storing, and handling perishable food throughout the entire supply chain, maintaining suitable temperatures.

Allowing perishable food to reach temperatures above 5°C, increasing the risk of bacterial growth and food spoilage.

Foods that need to be kept at temperatures below 5°C or above 65°C to prevent bacterial growth and food poisoning.

Maintaining the right temperature for food storage, handling, and transportation to minimize bacterial growth, spoilage and food poisoning risk.

Food lost before reaching consumers

Food lost after reaching consumers

An international agreement to phase out ozone-depleting substances.

Temperature range (approximately 5°C - 65°C) where bacteria multiply rapidly in food.

Different foods require different storage temperatures to maintain quality and safety. Some foods can be stored at room temperature, while others need refrigeration or freezing.

Foods that need to be stored at temperatures below room temperature to prevent bacterial growth and spoilage.

Foods that can be safely stored at about 20°C, including some raw fruits and vegetables. Storage at this temperature greatly affects how long the product lasts, so it also minimizes spoilage.

Foods that need to be stored at -18°C to prevent bacterial growth and maintain freshness.

Taking the temperature of the food's innermost part (the core) for accurate measurements since the outside temperature might not reflect the true temperature inside.

A process of rapidly freezing food using a blast of cold air, usually to approximately -18 degrees Celsius, to minimize ice crystal size, and to preserve quality and nutrients.

Blast freezers are set to very low temperatures (around -40°C) to quickly reduce the temperature of the food within 30-90 minutes to prevent ice crystals from damaging cellular structures.

Rapid freezing produces smaller ice crystals, which is better for food quality than slower freezing, as it minimizes the cell bursting impact of ice crystal expansion.

A method of preserving food by heating it to a high temperature to kill germs and remove air, then sealing it in airtight containers.

Storing food at low temperatures to slow down the growth of microorganisms, extending its shelf life.

A method of preserving meat by exposing it to smoke, which kills bacteria and slows down the growth of others.

Removing moisture from food to create an unfavorable environment for bacteria, extending the shelf life.

Covering meat with salt to create an environment too salty for bacteria to survive, effectively preserving it.

Regularly boiling meat to kill bacteria and reduce their multiplication, extending its shelf life.

Removing moisture from milk to create a powder form, making it impossible for bacteria to survive.

Partially sterilizing milk by heating it to kill off harmful bacteria, extending the shelf life.

The process of storing food properly to prevent spoilage and extend its shelf life.

Older methods of preserving food using natural techniques like smoking, salting, drying, and using honey.

A method of preserving meat and fish by exposing it to smoke from burning materials. This process reduces bacteria and fungi growth.

Preserving food by using salt to draw out moisture from microorganisms and inhibit their growth.

Removing water from food to reduce spoilage-causing microorganisms and thus extend its shelf life.

Methods of food preservation involving technology like refrigeration and freezing.

Preserving food under very low temperatures below 0 degrees Celsius using deep freezers.

Preserving food at low temperatures (0-8 degrees Celsius) using refrigerators, limiting microbial growth.

Milk is tested for purity and quality, including checks for contaminants, bacteria levels, butterfat, and protein content.

A common pasteurization method that heats milk to 70 degrees Celsius for 15 seconds, killing most harmful bacteria.

The process of removing water from milk to increase its shelf life and create a more concentrated product.

Milk is sprayed into a hot chamber where it dries and transforms into milk powder.

Soy lecithin is added to milk powder to improve its solubility in water, making it easy to reconstitute.

The process of packaging milk powder in a way that protects it from light, air, and humidity, ensuring quality and shelf life.

China, India, Indonesia, Vietnam, and Mexico are the leading consumers of milk powder.

A whole fish, usually smaller, with its head removed and cut open along the back or belly to lie flat.

A single flat fillet cut lengthwise in half, creating two smaller fillets.

Small, rectangular pieces of fish, usually minced, breaded, and frozen, made from fillets or steaks.

Removing the fish's head by making a slanted cut along the gills.

Removing the internal organs of a fish by making a cut from the gill cavity to the anal vent.

Preserving fish by directly covering it with salt granules.

A mixture of salt and water used to preserve fish by soaking them in it.

Drying out fish by spreading it on a tray and exposing it to sunlight.