Comastri Davide recently concluded the first in a series of Webinars for industry specialists last October 7. Specifically, in the first Webinar, curated by Dr. Stefania Accorsi, Temperature Monitoring in Analytical Laboratories with regard to the Food and Pharmaceutical sectors was discussed in depth.
Drugs and Foods are products that are very sensitive to temperature variations, just think of the simple need for storing medicines and food products at low temperatures to prevent spoilage. But proper laboratory temperature monitoring in Food and Pharmaceuticals plays an important role for other reasons as well.
From a regulatory perspective, the guidelines to be followed for the minimum level of procedural, hygienic, quality and traceability standards of results are:
These guidelines emphasize the importance of monitoring and documenting environmental parameters in the temperature sensing process. Indeed, the reliability, genuineness, replicability and traceability of the measured parameters can only be ensured under uniform conditions and taking into account external influencing factors.
To ensure a high level of product safety, it is also important to monitor:
Measuring instruments achieve maximum accuracy only if certain parameters, such as ambient temperature, electromagnetic disturbances, humidity and air pressure, remain constant: for example, the temperature in measuring laboratories is normally 20°C.
We can define temperature as the potential for heat transfer between two bodies: this means that by bringing two bodies into contact, a flow of heat is generated from the hotter one to the colder one until both reach the same temperature. The thermometer is the instrument used to calculate the change in temperature with a body; however, to do this it is necessary to identify a standard temperature scale.
Unlike other units of measurement, such as the Meter for length, temperature is determined according to the physical properties of certain materials: in everyday life we know that 100 degrees Celsius is the temperature at which water boils, and 0 degrees Celsius is the temperature at which it becomes ice. The standard international unit of temperature, however, is the degree Kelvin, and to calibrate a reference thermometer, fixed points are used whose temperatures have been established through scientific experiments in an extremely precise way (for example, the melting temperature of materials such as Aluminum or Gold).
Instruments on the market to measure temperature and that can be used in the Food and Pharmaceutical sectors are:
Beyond the instrument used, temperature monitoring is done in the following methods: