At a time when consumers are becoming increasingly concerned about food safety there is statistical evidence pointing at refrigeration as the food preservation technology most associated with food poisoning; admittedly through its misuse. Even after 125 years of international refrigerated food trade the world's best refrigeration engineers and technologists have been unable to engineer the technology to withstand misuse. This contrasts with the spectacular success of other technologies (e.g. UHT technology) for which much better abuse tolerance has been developed more quickly. This represents a major problem for refrigeration - a technology able to retain fresh food characteristics better than other technologies, but yet to be made truly safe.
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