ID

FST-345NP

Authors as Published

Robert M. Lane, Extension Specialist, Seafood Engineer, Virginia Seafood Agricultural Research and Extension Center, Virginia Tech; David C. Love, Associate Scientist, Center for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University; Lillian Kuehl, Researcher, Center for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University; and Bobbi Hudson, Executive Director, Pacific Shellfish Institute

This publication is available in a PDF file format only.

This extension report will discuss the use of temperature sensors for deployment in seafood products. We will describe two types of temperature sensors—time-temperature indicators (TTIs) and time temperature data loggers—and the benefits and limitations of each. Finally, we will discuss how the seafood industry can incorporate TTIs and temperature data loggers into food safety, food quality and QA/QC programs.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

September 5, 2019