How important is cold chain temperature and humidity monitoring?

With the continuous development of the national economy, people's material living standards have been rapidly improved, and people's requirements for food freshness, nutritional value and food safety have been gradually improved. I got a set of statistics from the online query: at present, 80% of China's fresh food or the use of room temperature logistics in the form of post-production circulation loss of food accounted for 12% -15% of the total output, fruit and vegetable loss rate of 25% -32%, the egg corrosion rate of 5%, the meat dry consumption deterioration of up to 3%, which led to the direct economic loss of about 75 billion yuan per year. The direct economic loss caused by this is about 75 billion dollars per year. In recent years, food and feed production, sales form for the spread of food-borne diseases in the form of epidemic conditions, the incidence of food-borne diseases gradually increased, making the solution to the problem of food safety is more urgent and important. And low-temperature refrigeration can make the original flavor of food, color, nutrition to maintain a better, more safe to eat.

The concept of cold chain logistics put forward in recent years generally refers to temperature-sensitive products in the production, storage and transportation, sales, to the consumption of various links, always in the specified low-temperature environment, in order to ensure the quality of the goods, to reduce the loss of logistics of a systematic project. It is established with the development of logistics technology and refrigeration technology, and is a low-temperature logistics process based on freezing technology and refrigeration technology. Cold chain consists of four aspects: frozen processing, frozen storage, refrigerated transportation and distribution, and frozen sales. Foods that need to be transported in the cold chain generally include cold beverages, dairy products, meat products, medicines, vaccines, etc. Most of the dairy products need to be kept in the cold chain throughout the whole process. Most of the dairy products need to be in the low-temperature cold chain in order to ensure the quality, the whole distribution and sale of dairy products, the preservation temperature is 0-10 ℃; shopping malls or supermarkets, cold storage, cold air cabinets, the temperature should be controlled at 2-6 ℃ or so. And most of the medical blood, biological preparations and medicines because of the instability of the contained proteins, which makes biological medicines susceptible to temperature changes in the environment, leading to the deterioration of medicines and blood, vaccines, so it is even more necessary to strict temperature control. At present, temperature monitoring of the cold chain is becoming more and more necessary. Specifically manifested in the following aspects:

1, can establish the brand image of the enterprise. To provide consumers with "assured" service, establish brand image by more and more excellent enterprises to pay attention to, in a sense, an enterprise's brand will determine the fate of an enterprise. Therefore, cold chain logistics is required to provide temperature data records to enhance core competitiveness and meet the higher level of "green food consumption" demand. For example, Bright Dairy promotes the concept of "cold chain freshness" for dairy products, and this initiative makes the "Bright Milk Box" a symbol of the high quality of Bright dairy products.

2, can reduce logistics losses. Cold chain temperature monitoring utilizes the cold chain real-time monitoring and early warning mechanism to reduce the deterioration and loss of fresh food; with a clear temperature record, you can determine whether the ambient temperature of the medicine exceeds the standard, reducing unnecessary losses caused by estimation and speculation.

3. Temperature monitoring of the cold chain is also in line with the requirements of food and drug safety regulation. Temperature is a very important parameter concerning food safety. According to the requirements of the HACCP system, raw material procurement acceptance in addition to testing the shelf life of food, packaging, food appearance, etc., but also must be the internal temperature of the food and the continuity of the temperature of the transportation process to carry out a rigorous examination.

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