Chilled Food

When food is chilled to below 8 °C it remains fresh for much longer because it slows down the growth of bacteria. The ideal temperature to chill food is between 3 °C and 5 °C. This is because it is cold enough to slow the development of micro-organisms not cold enough to freeze the food. which can spoil a lot of products such as strawberries and salad because the formation of ice crystals can destroy the structure of delicate ingredients.

Why Chilled Food?

When food is chilled to below 8 °C it remains fresh for much longer because it slows down the growth of bacteria. The ideal temperature to chill food is between 3 °C and 5 °C. This is because it is cold enough to slow the development of micro-organisms not cold enough to freeze the food which can spoil a lot of products such as strawberries and salad because the formation of ice crystals can destroy the structure of delicate ingredients.

Although commercial and domestic refrigerators were widely used in the US by the middle of the 20th Century it was not until the 1960s that they were widely used in the UK. Refrigerators were first used to store milk and cold meats but by the 1970s a whole new range of foods were being specifically developed to be stored in this way including TV Dinners, dairy desserts and sandwich fillings.

Chilled food is now a fast growing sector in the food industry with the chilled recipe dish one of the most popular products. At present the chilled food industry in the UK is the most advanced in the world due to strict regulations on food safety, hygiene and management. By 2004 the prepared chilled food market in the UK was worth £7,187 million and is a constantly evolving area. Retailers reflect the changing needs of consumers and as a result most of the larger food producers require development chefs and food technologists to expand and improve their product ranges.

If you are looking for chilled food jobs why not send us your CV and a consultant will be in touch.