WHAT NOT TO STORE
INTRODUCTION Extension agents often receive questions about uncertain food storage recommendations. Some of these recommendations can be quite dangerous and should be carefully considered by the consumer, according to Brian Nummer, Utah State University Extension food safety specialist.
HOmE CANNED BUTTER The methods circulating for canning butter have not been scientifically determined, especially for unsalted, canned butter. It is true that there is one known manufacturer of canned salted butter, but we are unaware of any research supporting a safe canning process. Canning unsalted butter may be especially dangerous. Unsalted canned butter has NO protection from botulism.
PETROLEUm JELLY OR mINERAL OIL COVERED RAW EGGS This is a shelf life extension (quality extension) method, NOT a food preservation method. There is a major foodborne illness risk if eggs are stored above refrigeration temperature. The rationale for this recommendation may come from the egg industry itself with one key fact left out. Mineral oil (often called egg oil) may be rubbed onto egg shells to fill their pores. This minimizes air and bacteria entry, prolonging their
VACUUm SEALED “WET” FOODS Vacuum sealed dry foods are safe because of the absence of moisture. Vacuum sealing moist or wet foods provides the optimal environment for growth of botulism. Some people mistakenly see foods like tuna in a Mylar®-style pouch and assume it is only vacuum sealed. It is not. It is heat processed just as if it were in a can or Mason jar.
mILLED GRAINS (Whole wheat flour, cornmeal, cereal, granola) Basically, milling or grinding makes the interior surfaces of grains accessible to oxygen. The oxygen then can catalyze oxidation reactions leading to rancidity of the grain oils and causing changes to other chemicals in the flours. Consuming these foods in an emergency is safe, just not palatable.
(refrigerated) shelf life. Many commercial eggs are treated in this manner today. But, the big difference is that they are always refrigerated. Some of the recommendations have been for room temperature storage.
OILY GRAINS OR SEEDS (Nuts, brown rice, pearled barley, sesame seeds, and flax seeds) Storing can cause quality deterioration. Oily grains or seeds are varieties that have high levels of oils subject to rapid rancidity. Rancidity is the oxidation of oils or fats producing volatile
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FOOD STORAGE BASICS
