Shelf life is the length of time that perishable items are given before they are considered unsuitable for consumption. Because they can be influenced by several factors like exposure to light and heat, humidity, contamination by micro-organisms, source loading, moisture and water vapor transfer, chemical or biochemical changes, most shelf life dates are used as guidelines. |
Source loading it is an important method to preserve/extend the shelf life because the product is loaded in the container directly at the manufacturing place and being kept at the same temperature until it reaches the destination. For example, source loading into a refrigerator can expand the shelf life of chilled meat up to 25 days (from 30-35 days to 55-60 days) compared to the usual methods and therefore it helps significantly expand the market potential of the product.
Regarding the price, source loading costs about the same as conventional methods and considerably less than air transportation, therefore it offers the longest shelf life for the best price. Other benefit of the source-loaded transport is that it provides a better temperature control in the container’s refrigeration unit.
Source loading is one of the key factors when it comes to preserving food. For example, with source loading the meat is loaded into the carrier directly at the production house and it stays in the same container until it arrives at its final destination. Because the meat is not tampered throughout the transportation this method eliminates the possibility for spoilage and also the temperature optimization is easier to manage.
In some cases, maintaining the quality of the products is vital to health. Some medicines begin to degrade or begin to build up toxic breakdown products right after manufacture or packaging. Depending on the material concerned, this can be dangerous to life. Bacterial contaminants are everywhere, and foods left unused too long will typically get large amounts of bacterial colonies and become dangerous to eat. Food poisoning is the consequence, and can be fatal. This is why shelf life is an important product feature and must be respected as well as the specific storage conditions.
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