CRITICAL
ENVIRONMENTAL
PERISHABLES
(Assuming an Intact
FACTORS
Package)
Fluid milk and dairy
Bacterial growth, oxidized
Oxygen, temperature
products
flavor, hydrolytic rancidity
Rancidity, browning, lactose
Temperature, relative
Cheese
crystallization, undesirable mold
humidity
growth
Graininess cause by ice or
Fluctuating temperature
Ice cream
lactose crystallization, texture
(below freezing)
Bacterial growth, loss of red
Oxygen, temperature, light
Fresh red meat
color
Fresh poultry
Bacterial growth, off-odor
Oxygen, temperature, light
Fresh fish
Bacterial growth, off-odor
Temperature
Temperature, relative
Respiration, compositional
Fresh fruits and
humidity, light, oxygen,
changes, nutrient loss, wilting,
vegetables
physical handling
bruising, microbial growth
Rancidity, protein denaturation,
Oxygen, temperature,
Frozen meats, poultry,
color change, desiccation
temperature fluctuations
fish
(freezer burn), toughening
Loss of nutrients, loss of
Oxygen, temperature,
Frozen fruits and
texture, flavor, odor, color, and
temperature fluctuations
vegetables
formation of package ice
Loss of cloudiness, yeast
Oxygen, temperature,
Frozen concentrated
growth, loss of vitamins, loss of
temperature fluctuations
juices
color or flavor
Rancidity in meat portions,
Oxygen, temperature,
weeping and curding of sauces,
Frozen convenience
temperature fluctuations
loss of flavor, loss of color,
foods
package ice
MD0723
1-23