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Abstract: Temperatures during distribution of mushrooms from the production plant to stocking on the supermarket shelf were audited in this study. Three distribution scenarios were tested: wholesaler distribution, supermarket DC distribution and direct store delivery (DSD). One shipper and one supermarket were selected for each distribution scenario. Temperature monitors were placed in cases of product at the production plant and recovered by produce department employees upon stocking of the supermarket shelf. Mean temperature during distribution was 40.4°F, 41.4°F and 40.5°F for the wholesale, supermarket DC and DSD distribution, respectively. Time from plant-to-shelf was 2.9, 2.8 and 2.5 days for the wholesale, supermarket DC and DSD distribution, respectively. Opportunities for improvement in the cold chain existed for each of the three distribution scenarios tested.
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