Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations

Nodali Ndraha; Hsin-I. Hsiao; Jelena Vlajic; Min-Feng Yang; Hong-Ting Victor Lin

doi:10.1016/j.foodcont.2018.01.027

Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations

Nodali Ndraha, Hsin-I. Hsiao, Jelena Vlajic, Min-Feng Yang, Hong-Ting Victor Lin

Queen's Business School (QBS)

Research output: Contribution to journal › Article › peer-review

280 Citations (Scopus)

2977 Downloads (Pure)

Abstract

The management of food cold chains is receiving more and more attention, both in practice and in the scientific literature. In this paper, we review temperature abuse in food cold chains that operate in different countries, as well as cold chain solutions focused on food quality and safety. Our key findings are: 1) temperature management in chilled food products was the main focus of research, the most investigated food categories were meat, dairy, fish, fruit, and vegetable products; 2) most temperature abuse reported is in the cold chains of developed countries, whereas much less is known about the situation in developing countries; 3) recent technology applied in temperature monitoring provides a significant contribution to food cold chain, but, further investigation of its application is necessary to generate appropriate data; and 4) food waste may be reduced with a better temperature management in food cold chains.
Additionally, we also investigated a new possibility for future research in food cold chains.

Original language	English
Pages (from-to)	12-21
Journal	Food Control
Volume	89
Early online date	03 Feb 2018
DOIs	https://doi.org/10.1016/j.foodcont.2018.01.027
Publication status	Published - Jul 2018

Keywords

temperature abuses
perishable products
food safety,
food quality
food waste

ASJC Scopus subject areas

Food Science
Business, Management and Accounting (miscellaneous)

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.foodcont.2018.01.027Licence: Unspecified

Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations
© 2018 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/,which permits distribution and reproduction for noncommercial purposes, provided the author and source are cited.
Accepted author manuscript, 604 KBLicence: CC BY-NC-ND

Jelena Vlajic
- j.vlajicqub.acuk
- Queen's Business School (QBS) - Senior Lecturer
- Information Technology, Analytics, and Operations
Person: Academic

280 Citations
1 Chapter (peer-reviewed)

Challenges with food waste management in the food cold chains
Ndraha, N., Vlajic, J., Chang, C.-C. & Hsiao, H.-I., 01 Aug 2020, Food Industry Wastes: Assessment and Recuperation of Commodities. Kosseva, M. R. & Webb, C. (eds.). 2nd ed. Elsevier Academic Press , p. 467-484 18 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

Cite this

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title = "Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations",

abstract = "The management of food cold chains is receiving more and more attention, both in practice and in the scientific literature. In this paper, we review temperature abuse in food cold chains that operate in different countries, as well as cold chain solutions focused on food quality and safety. Our key findings are: 1) temperature management in chilled food products was the main focus of research, the most investigated food categories were meat, dairy, fish, fruit, and vegetable products; 2) most temperature abuse reported is in the cold chains of developed countries, whereas much less is known about the situation in developing countries; 3) recent technology applied in temperature monitoring provides a significant contribution to food cold chain, but, further investigation of its application is necessary to generate appropriate data; and 4) food waste may be reduced with a better temperature management in food cold chains.Additionally, we also investigated a new possibility for future research in food cold chains.",

keywords = "temperature abuses, perishable products, food safety,, food quality, food waste",

author = "Nodali Ndraha and Hsin-I. Hsiao and Jelena Vlajic and Min-Feng Yang and Lin, {Hong-Ting Victor}",

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AU - Ndraha, Nodali

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AU - Yang, Min-Feng

AU - Lin, Hong-Ting Victor

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KW - temperature abuses

KW - perishable products

KW - food safety,

KW - food quality

KW - food waste

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ER -

Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

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Profiles

Jelena Vlajic

Research output

Challenges with food waste management in the food cold chains

Cite this