Food Storage for Emergencies

Page 41

mREs

(mEALS-READY-TO-EAT)

INTRODUCTION MREs (meals-ready-to-eat) were developed to replace the old “c” and “k” rations for military personnel. They were released by the U.S. government as a food source for the military in 1975 (Alspach et al., 1998). MREs were designed as a selfcontained, individual field ration in lightweight packaging. All MREs are ready-to-eat as is; no mixing, cooking, or water addition. Previous rations were either canned foods that were heavy to carry or dried foods that required rehydration. The major innovation in creating MREs was the tri-laminated metalicized heat-stable pouch. The plastic pouch is lightweight, heat-stable, and flexible.

QUALITY AND PURCHASE Initially MREs were only produced for the military by subcontractors; therefore, obtaining a case or two meant getting them by dubious means. Due to the prevalence of unauthorized sales to civilians, the military began placing a notice on MREs stating that resale was not permitted. Because of the demand, there are two different types of MREs today; military and civilian. Many of the military subcontractors simply started making a consumer version of MREs for sale to the public. Often the package label looks very similar to the military version. MREs are widely available both in specialty stores and online. Specialty stores such as emergency preparedness, survival, and camping stores typically carry a variety (MREinfo, 2013). The quality of MREs is similar to canned foods. They are safe to eat providing the metalicized pouch is not compromised.

PACKAGING Polyethylene terephthalate (PET or PETE) and foil laminate pouches are exceptional food containers. The polyethylene (PET) layer is food-grade plastic with no known toxicities and makes up the innermost layer that touches foods. The foil layer is in the middle and dramatically reduces the transmission of oxygen, CO2, and moisture through the film. The outer layer is polyester, a tough but non-food grade plastic (ILSI, 2000). One trade name is Mylar®and is often used as a generic name. Be aware that even though there is a metallic layer in the bag, rodents can easily chew into it. As soon as the MRE package is opened, it is vulnerable to bacterial growth. Military MRE packaging requirements are strict. MREs must be able to withstand a parachute drop from 1,250 feet and non-parachute drops of almost 100 feet.

STORAGE CONDITIONS & SHELF LIFE The military stores MREs in climate-controlled warehouses to prolong shelf life. The colder they are stored, the longer they last. MREs should not be frozen, or if they freeze they should be carefully handled because the foil layer can crack.

CANNED FOOD, FAT & OIL STORAGE

35


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REFERENCES

21min
pages 105-120

Meal Can Sealers

3min
pages 103-104

Grain Mills

2min
page 101

Heat (Impulse) Sealers

1min
page 102

Oxygen Removal

4min
pages 97-98

Insect Treatments

3min
pages 95-96

Spices & Seasonings

3min
pages 91-92

Vitamins

3min
pages 89-90

Sugars

4min
pages 87-88

Quinoa

3min
pages 80-81

Spelt

2min
page 82

Split Peas

3min
pages 83-84

Popcorn

3min
pages 74-75

Oats

5min
pages 72-73

Lentils

2min
pages 76-77

Barley

3min
pages 78-79

Brown Rice

5min
pages 70-71

White Rice

4min
pages 68-69

GRAINS, LENTILS, & CORN STORAGE

0
pages 63-64

Wheat

6min
pages 65-67

Dried Meats

5min
pages 58-59

Dried Eggs

6min
pages 60-62

Dried Vegetables

7min
pages 55-57

Dried Fruits

4min
pages 53-54

Dried Milk

5min
pages 51-52

Dry Beans

3min
pages 49-50

DRIED FOOD STORAGE

0
pages 45-46

Food Storage Factors for Dried Foods

5min
pages 47-48

MREs (Meals-Ready-to-Eat

3min
pages 41-42

Fats & Oils

4min
pages 43-44

Packaging

5min
pages 34-38

Canned Goods

4min
pages 39-40

What Not to Store

3min
pages 32-33

Safety vs. Quality

2min
pages 27-28

3-Day Emergency (Portable) Food Storage

4min
pages 11-12

Emergency Water Storage

8min
pages 15-17

Nutrition Deterioration

4min
pages 29-30

Storage Conditions

1min
page 31

Water Purification Methods

11min
pages 18-21

Water Filtration

4min
pages 22-24

Emergency Food Storage Basics

5min
pages 9-10
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