How Are Meat Products Kept Safe During Transportation?
To prevent rapid growth of pathogenic bacteria, perishable meat and poultry products should be kept cold (40 degrees or below) or frozen (0 degrees or below) during transport from the plant to a refrigerated warehouse or retail store. Microorganisms capable of causing foodborne illness either don’t grow or grow very slowly at refrigerated temperatures of 40 degrees F. Freezing keeps food safe by slowing the movement of molecules, causing any microbes present to enter a dormant stage. There’s also no risk of dripping juices to contaminate nearby products and storage areas.
