Seafood products are particularly prone to perishability — perhaps because post-mortem pH levels are higher in fish than in warm-blooded animals. Seafood quality problems can include unpleasant odor, color and texture changes, toxic mercury concentrations, and microbial health risks such as Bacillus cereus, human enteric viruses, Listeria, Salmonella, Staphylococcus aureus, Vibrio, and Clostridium botulinum. In addition, when certain types of fish such as tuna, mahi-mahi and mackerel are temperature abused, biogenic amines like histamine can be formed that cannot be removed by cooking.
The recommended temperature range for retaining seafood freshness is typically 1-2° C (33.8° F). For some seafood products an increase in storage temperature to just 4.4 °C (40° F) can double the spoilage rate. Maintaining this narrow temperature range is critical at every stage of transport from the sea or fish pool to supermarket shelves. Statistically, breaks in the seafood cold chain occur most often on fishing boats, during truck loading/unloading, and supermarket stocking.
BT9’s Xsense® System is designed to enhance seafood quality by providing decision makers at every segment of the cold supply chain with real-time monitoring information to support immediate or long-term risk-mitigating action.