STORAGE CONDITIONS
INTRODUCTION Moisture and temperature are the two critical factors in optimal food storage. Moisture: The humidity in the storage environment should be low. If dried foods pick up moisture from the storage area, mold, yeast, and bacteria can grow. This can lead to spoilage and potentially to illness. Moisture can also lead to the breakdown of some packaging materials (paper degradation and metal rusting). In areas of high environmental humidity, a dehumidifier may be needed.
concern. Oils can freeze and get cloudy. This is natural. They will become translucent again when they warm up.
Temperature: The optimal temperature is in the cool to moderate range, approximately 40 to 70° F. Research at
Other Factors: Direct sunlight is detrimental to foods. It can
Brigham Young University (Green et al., 2005) on long-term
speed deterioration of both the food and the packaging. The
storage has shown that wheat retained an acceptable quality
heat from sunlight can also speed deterioration. Always store
for 25 years when stored cool (basement) and only 5 years
foods off the floor. Flooring materials, especially raw concrete,
when stored hot (garage or attic). Grain germination rates will
can leech chemicals into stored foods. These chemicals can
decline, and vitamin breakdown rates in all stored foods will
pass through plastics and can cause rust to form on metal.
increase as the temperature increases. Canned foods should not be allowed to freeze. Freezing will bulge cans and may cause seam failures, leading to a potential for foodborne illness. Dry foods and honey can freeze without
FOOD STORAGE BASICS
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