Did you know that the average American will make 2 trips to the grocery store per week? We may worry about mold in the food we will be buying but seldom do we think about mold growing within the walls of a supermarket. Having refrigeration, freezers and produce sprays can produce havoc on the levels of moisture on surfaces and in the air.
Humidity plays an important role in keeping foods fresh. Most fruits, vegetables, meats, and cheeses prefer an environment high in humidity…. but other items like frozen foods and dairy items need good, constant refrigeration. Having so many foods with so many different ways to keep them fresh can be a daunting task. Believe it or not, grocery stores are constantly battling mold not only on their food but in their physical stores; walls, ceilings, boxes of inventory can be a starting place for mold growth if not constantly maintained.
No one wants to have mold in a grocery store, it could be the worst place to have it since it contains our ingestible foods. That’s why it’s important to call a company that has experience with grocery store mold situations.
Here are some maintenance suggestions for grocery store owners:
- Make sure you have the correct HVAC system size. The system should be designed for your store’s needs. A good dehumidification system is necessary to maintain proper air moisture.
- If store air conditions do not exceed ASHRAE test conditions (75° F dry bulb and 64° F wet bulb), with a corresponding dew point temperature of 58.5° F, surface condensation will be prevented.
- Make sure your freezer case’s glass door heaters are working. Coils freezing or other factors will need to be get maintenance as soon as possible.
- When freezer aisles experience an increase in traffic, and the cases are opened more frequently, the store air mixes with the air inside the case, causing moisture to form on the evaporator coils and inside the case. Store owners can alleviate this by defrosting evaporator coils at least once a day.
Did you know??................ Hard, low-moisture aged cheeses, like grating cheeses (Parmesan, Romano), are the least susceptible to spoilage because they don't contain enough moisture for bacteria and mold to thrive. The higher its moisture, the faster a dairy product spoils. Cottage cheese, cream cheese, and mozzarella are among the highest-moisture cheeses.