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Preserving food during the summer months!

It is no secret that an increase in heat can damage food that is not stored under the correct conditions.


With load shedding on the rise once again and Eskom showing no signs of slowing down their infamous load shedding, many food manufacturers have been forced to invest in in the usage of generators and inverters to keep their food adequately refrigerated.

The price of purchasing a generator or an inverter is by no means affordable.

Due to the lack of management by our government, we have had to take things into our own hands and many manufacturers have been forced to spend thousands on ensuring their food remains refrigerated, during load shedding.

But what exactly is the effect of temperature (heat) on food?

Bacteria exist everywhere in nature.

They are in the soil, air, water and the foods we eat. When bacteria have nutrients (food), moisture, time and favorable temperatures, they grow rapidly, increasing in numbers to the point where some can cause illness.

Bacteria grow most rapidly in the range of temperatures between 20 ° and 60 °C, doubling in number in as little as 20 minutes.

This range of temperatures is often called the "Danger Zone."

We would recommend never leaving food out of refrigeration for longer than 2 hours. If the temperature is above 32 °C, food should not be left out more than 1 hour.

As a manufacturer/retailer or wholesaler whom does not have a generator or inverter. It is recommended that during load shedding you check daily whether your food has developed an uncharacteristic odor, colour and/or become sticky or slimy. Molds may also grow and become visible.

Safe food-handling practices are a good defence against foodborne illness, especially during the heat and in load shedding.

Our oxygen absorbers are guaranteed to increase the shelf life of products by up to three times if packaged correctly.

For products such as biltong and cheese, if packaged correctly with an o-buster, we are able to prevent the growth of mould and bacteria, especially during times where the food is exposed to an increase in temperature (heat).

We would recommend that our manufacturers/retailers and wholesalers, who have not yet tested their product with our o-buster, get in contact with Leigh-Anne and arrange to test the efficiency of our o-buster in preventing the growth of mould and bacteria and improving the taste, flavour and smell of a particular product.

Best regards

The whole Kubepac Team

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