SAFETY VS. QUALITY
INTRODUCTION There are two issues to consider when storing foods: food safety and food quality, according to Brian Nummer, Utah State University Extension food safety specialist.
FOOD SAFETY Foodborne illness can come from three sources: physical, chemical, and biological. The biological hazards include all of the microorganisms that cause foodborne disease, including botulism. Chemical hazards include non-food grade containers, cleaners, and pesticides. Physical hazards include things like stones or rocks.
mICROBIOLOGICAL HAZARDS
FOOD QUALITY Foods naturally deteriorate as they age. The science of food storage and preservation has evolved from our attempts to slow that deterioration. The prime concern with shelf life quality of foods is preventing spoilage microorganisms from growing. This is done through food preservation methods (drying, canning, etc.). Oxygen is the next factor. Oxygen catalyzes
Store only dried foods or properly canned foods.
chemical reactions that lead to rancidity. Rancidity oxidation
Microorganisms cannot grow without water, therefore dried
occurs in fresh, frozen, and dried foods. Removing oxygen in
foods cannot support their growth. It is important to package
most cases will extend the quality shelf life of foods.
dried foods so they cannot reabsorb moisture from the air or environment throughout their storage. Commercially canned foods are heat treated to destroy all pathogenic microorganisms and most spoilage microorganisms. Commercially canned foods will remain safe (despite any indicated shelf life) providing the can is completely intact. Any signs of can damage or food stains may indicate a can is compromised. Commercially canned foods stored in a very warm place may spoil due to the bacteria that only grow at these temperatures. Keeping commercially canned foods at
FOOD QUALITY AND EmERGENCY FOOD STORAGE Keep in mind that most commercially processed foods have a “best if used by� shelf life. This is the date that the manufacturer feels retains the intended quality of their food product. This is especially true for canned and dried foods, since neither of these foods supports microbial growth leading to spoilage or illness. Hence, their product shelf life is
ambient temperatures will prevent bacteria growth.
FOOD STORAGE BASICS
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