Protect Dairy Products from LED Lighting Oxidation using Promolux LEDs

Introduction LED lighting is a popular energy efficient lighting option for commercial refrigerated display cases, especially for ice cream and other dairy products due to its brighter, longer-lasting light than traditional lighting options, such as incandescent, halogen, and fluorescent lights. While LEDs provide a number of desirable qualities, they can still potentially cause photo [...]

2023-03-20T08:40:39+00:00

How Lighting Affects Shelf Life in Supermarkets

While some regions struggle with food shortages, others have the exact opposite problem. Food waste is an embarrassing issue that costs U.S. grocery stores millions each year. According to the Environmental Protection Agency, food retailers throw about 8 million tons of food items and their associated packaging into landfills annually. Some items that get [...]

2023-03-15T07:44:48+00:00

Photo Oxidation – a Light Induced Stored Food Distress

Photo oxidation is a chemical reaction, where, a substance reacts with oxygen under the influence of light (IUPAC, 1997). Photo oxidation of stored food products brings about nutritional changes, variations in color, smell and flavor and thus, poses a serious challenge to the food industry.Moreover, oxidation of lipids in the stored food and the subsequent [...]

2023-02-09T10:50:08+00:00

Offensive Lighting and Reduced Shelf Life of Fish

Offensive lighting in commercial food display cases can be defined as the lighting that promotes rapid oxidation of the stored food by photo oxidation and radiation, causing, bad odor, reduction in flavor, diminution in the nutritional quality and appearance (Long and Picklo, 2010). Photo oxidation is a chemical reaction, where, a substance reacts with oxygen [...]

2018-02-19T22:40:54+00:00

Light Mediated Temperature Modulation and Extended Shelf Life of Beef

Commercial beef ranging from Hamburg steak to filet mignon has protein, iron, fat and cholesterol in abundance. The shelf life of beef depends on various factors such as the method of preparation and storage. Research evidence shows storage temperature and storage time as the most important factors for retaining color and minimizing lipid oxidation [...]

2023-02-09T10:55:40+00:00

An Increase in Bacterial and Fungal Contamination of Stored Fruit and Vegetables in Supermarkets – Is Light the Real Culprit?

Fruits and vegetables have a strong link to serious food borne disease outbreaks. The Escherichia coli outbreak linked to spinach in 2006, the norovirus gastrointestinal outbreak linked to frozen raspberries in 2005 and 2007, Salmonellosis and E. coli outbreak linked to lettuce in 2005 are worth the mention (Adams et al, 1989). Though the [...]

2023-02-09T10:59:46+00:00