Abstract
Temperatures of perishable dairy products in 30 Oregon retail food stores were determined systematically with the aid of a quick response electronic thermometer. Sensitive thermistor surface probes permitted measurement of product temperatures from the exterior surfaces of two adjacent containers to within 0.5 F. A switch box facilitated the simultaneous use of up to six probes for measuring product, air blower, and air “curtain” temperatures at various cabinet shelf locations. Fluid milk temperatures for the outside rows of shelves averaged 4.5 F higher than the inside rows of product. The average temperatures for products in refrigerated display cases were: fluid milk and cream, 43.9 F; cottage cheese, 46.4 F; and hard cheese, 48.8 F. More than 35% of all products checked exceeded the Oregon maximum legal temperature of 45 F and 75% of the products exceeded the generally accepted optimum storage temperature of 40 F. The data indicate a definite need for improvement in temperature control of refrigerated display cases used for perishable dairy products. A form was designed to simplify and efficiently record temperature data for retail food stores.
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