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Management and monitoring of optimum temperature levels throughout the food supply chain is crucial for preventing harmful bacteria and toxins from contaminating the food we eat.

Produce/Floral

From the moment of harvest, temperature and ethylene management are critical to maximize freshness, quality and shelf life.

Meat

Meat producers strive to maximize livestock productivity and reduce pathogens that cause foodborne illness.

Poultry

Heat stress in the breeding houses, barns and hatcheries, can cause health risks, and poor production performance.

Dairy

Preventing the introduction of harmful toxins in dairy products depends on good temperature management during storage and transportation.

Seafood

Seafood is one of the most highly perishable food groups, and responsible for a majority of foodborne illnesses.