Our latest shipping guide is all about the safe transport of cooked meats. The requirements for each type will vary but as a rule, all need to be kept cold during transit and storage.<\/p>\n
Chilling cooked meats will help to stop bacteria from growing. Certain bacteria, such as Salmonella, Norovirus and Campylobacter, are found in various foodstuffs (including meat) and these can cause serious health problems if ingested. Therefore, keeping cooked meats cold during transit helps to vastly reduce this risk.<\/p>\n
FACT:<\/strong> 1 single bacterium doubles every 20 minutes. If left unchecked, at temperatures above 4\u00b0<\/strong>C, it can grow to over 2,097,152 bacteria in 7 hours.<\/p>\n Cooked meats will start to see significant bacterial growth as above if left at temperatures above 4\u00b0<\/strong>C.\u00a0 Even though correct cooking procedures do eradicate most bacteria, the heat of cooking can germinate bacteria from raw meat to develop into vegetative cells that will multiply rapidly once left at ambient temperatures.<\/p>\n Different bacterium grow on different raw meats \u2013 these could then develop even on cooked meats if left at warm temps:<\/p>\n Beef<\/strong><\/p>\n Poultry<\/strong><\/p>\n Lamb<\/strong><\/p>\nWhat happens if cooked meats become too warm?<\/h3>\n
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