Seafood safety and quality can be compromised when exposed to temperatures that are either too high or too low. The Timestrip Seafood Temperature Indicator monitors the ascending temperatures of fresh seafood in reduced oxygen packaged seafood where C.botulinum toxins can develop undetected above 3.3°C / 38°F.
Clostridium botulinum (C. botulinum) forms toxins faster at temperatures above 3.3 degrees Celsius. The Timestrip Seafood Indicator is set at 38°F / 3.3°C and allows you to monitor if there is a possibility that these toxins have formed because of the temperature breach.
FDA guidance requires fish importers and processors to develop and implement a Hazard and Critical Control Point (HACCP) plan for addressing supply chain dangers including temperature abuse. With the Timestrip Seafood Indicator, seafood handlers know just by looking at the indicator if a temperature breach has occurred.