Food safety studies have shown that both light and temperature can prove detrimental to both the appearance and quality of refrigerated goods.

Food presentations damaged by light and temperature discolor and oxidize, resulting in the development of foul smells and poor taste. Moreover, these changes jeopardize food safety and pose a significant risk to the consumer.

A large body of research demonstrates that food safety and shelf life are connected to holding temperatures. Even a small variation in refrigeration temperatures can sky-rocket the bacterial count on perishable food products to unsafe levels.