Parameter Results RDL Dil. Units Method Tech
Microbiology
Aerobic Plate Count 43000 10 10 CFU/g FDA BAM 3 AB
Parameter Results RDL Dil. Units Method Tech
Microbiology
Aerobic Plate Count 11000 10 10 CFU/g FDA BAM 3 AB
Microbiology
Aerobic Plate Count 43000 10 10 CFU/g FDA BAM 3 AB
Parameter Results RDL Dil. Units Method Tech
Microbiology
Aerobic Plate Count 11000 10 10 CFU/g FDA BAM 3 AB
KRUISE FOODS
| Taste The difference |
Refrigerator Lighting And Fresh Meats.
USDA Fact Sheets
The Color of Meat
The Color of Meat
Discoloration
Discoloration
Display light
damage adds to the
importance to
Cook Throughly !
damage adds to the
importance to
Cook Throughly !
Industry Leaders and Associations - Many are rapidly becoming more aware of the
billions of dollars in losses and waste in shrinkage as the food lighting industry
Intensifies. Fluorescent, Brighter lights and LED ’s pushing the limits and risk of
speeding up lipid oxidation,the decomposition of foods we could potentially eat, effecting
retailers passing the cost to consumers.
billions of dollars in losses and waste in shrinkage as the food lighting industry
Intensifies. Fluorescent, Brighter lights and LED ’s pushing the limits and risk of
speeding up lipid oxidation,the decomposition of foods we could potentially eat, effecting
retailers passing the cost to consumers.
FDA ( Food And Drug Administration )
Does a change in color indicate spoilage?
“With spoilage there can be a change in color—often a fading or darkening. In addition to
the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch,
or it may be slimy. If meat has developed these characteristics, it should not be used.”
Does a change in color indicate spoilage?
“With spoilage there can be a change in color—often a fading or darkening. In addition to
the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch,
or it may be slimy. If meat has developed these characteristics, it should not be used.”
These discolorations (decomposition) affects are
generally more visible on pork and beef , often
white meats and fish leave a visual void because
the visual effect of fading is not is not as relevant
,although the biological damaging effects from the
display lighting still exist. The product can have an
off odor, be sticky or tacky to the touch, or it may
be slimy. The proper cooking precautions should
be taken when cooking raw, Beef, Poultry, Fish
and Pork.
generally more visible on pork and beef , often
white meats and fish leave a visual void because
the visual effect of fading is not is not as relevant
,although the biological damaging effects from the
display lighting still exist. The product can have an
off odor, be sticky or tacky to the touch, or it may
be slimy. The proper cooking precautions should
be taken when cooking raw, Beef, Poultry, Fish
and Pork.
“Color change, sticky, slimy or
off odor it should not be used”
off odor it should not be used”
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| So What Happens to our Foods |
Collaborate
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P R E
| EDUCATIONAL FACTS |
| Our patented technology excludes others from making, using, offering for sale, or selling the Invention throughout the United States of America. U.S. Patent No. 7,360,374 - 7,673,467 Our patented filtering systems are covered by one or more US Patents and patents pending. |
| PATENTED TECHNOLOGY |
| US Patent Awards are now gaining consumers a choice to slowed discoloration decomposition of food in refrigerated display cases. www.kruisefilters.com |
| PATENTED TECHNOLOGY |
| US Patent Awards are now gaining consumers a choice to slowed discoloration decomposition of food in refrigerated display cases. www.kruisefilters.com |
This site is dedicated to consumer safety and the food industry. Kruise Foods Foundation LLC. Copyright 2013 All Rights Reserved.