Food Safety

Fresh fruits and produce require cold storage temperatures to stop their respiration and to maintain their freshness. In addition, storing all perishable produce together can actually be detrimental to certain fruits and vegetables, because some omit ethylene and others are more ethylene sensitive, and should be stored separately.

Certain vegetables, like zucchini and squash and some fruits, like berries and melons, will mold out prematurely, and usually have a high rate of waste, because of susceptibility to mold and ethylene gas.

Additionally, fresh herbs, organic produce and non-GMO produce are all more expensive and can all benefit from colder temperatures and reduced bacteria, mold and ethylene.

Cold Temperature Problems

Despite Produce Departments working to keep cold storage temperatures in range – the FDA 10-year longitudinal study indicated that 34.7% (86 out of 248) of Produce Departments were Out of Compliance in the risk factor of Improper Holding/Time and Temperature (includes hot and cold temperatures).

Following is the area that Produce Departments should focus on improving, in regards to cold storage temperatures:

Of those 86, 52.1% (50 out of 96) of Produce Department observations were Out of Compliance in the risk factor of PHF/TCS Food held cold at 41ºF or below.

Premier All Natural Humidity and Ethylene Control Filters for Cold Storage are proven to reduce odor, temperatures, ethylene gas, bacteria, and mold, which are all problems that fresh Produce Departments must combat.

They are easy to hang right on the racks and last for 90 days.


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