Is Temperature Control at Play in Dairy Recall?

Is Temperature Control at Play in Dairy Recall?

t isn’t good news for yet another milk supplier, as headlines tell the story of a repeat problem with salmonella.  Some time ago, the company was forced to issue a recall when the bacteria was discovered in a production of organic milk.  Further testing was done to ensure that the problem had resolved itself.  Unfortunately, that was not the case, and a secondary recall was issued.

The actual cause of the presence of salmonella was not made clear in the recall reports.  Instead, these press releases focused on giving precise directions for those in possession of the contaminated milk. In this case, it does appear that the cause is actually present from the moment that the cows are milked.  The bacteria is present from the start and there was nothing to be done on the storage end to prevent the contamination.

However, in many other cases, the cause for contamination turns out to be improper handling of dairy products.  There can be many causes of bacterial growth in dairy beverages and foods.  In most instances, it is caused by improper storage methods.  Dairy is highly sensitive to temperature changes.

Bacteria, like those present in dairy products, need certain temperatures in order to reproduce and thrive. Dairy producers and distributers try to keep the products below this temperature point,obviously, in order to prevent the harmful bacteria’s to grow. For this reason, they often turn to suppliers, like SRP Controls Systems.

We supply highly accurate, durable temperature sensing equipment that is designed for the food industry. There are many advantages to these temperature probes.  They are made of material that does not promote bacterial growth.  Furthermore, they allow for much greater, and more accurate control over the environment.   The temperature of the liquid or of the overall space, can be maintained to a very precise setting.