Safety vs. Quality

INTRODUCTION

Th ere 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. Th e 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

Store only dried foods or properly canned foods. Microorganisms cannot grow without water, therefore dried foods cannot support their growth. It is important to package 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 ambient temperatures will prevent bacteria growth.

FOOD QUALITY

Foods naturally deteriorate as they age. Th e science of food storage and preservation has evolved from our attempts to slow that deterioration. Th e prime concern with shelf life quality of foods is preventing spoilage microorganisms from growing. Th is is done through food preservation methods (drying, canning, etc.). Oxygen is the next factor. Oxygen catalyzes chemical reactions that lead to rancidity. Rancidity oxidation occurs in fresh, frozen, and dried foods. Removing oxygen in most cases will extend the quality shelf life of foods.

FOOD QUALITY AND EmERGENCY FOOD STORAGE

Keep in mind that most commercially processed foods have a “best if used by” shelf life. Th is is the date that the manufacturer feels retains the intended quality of their food product. Th is 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

determined by quality and not safety. The true shelf life of any safe (dried or canned) emergency food storage item is the time frame you are willing to use that food in an emergency. Even poor quality foods have nearly all of their original nutritional levels. It may taste bad, but may save your life in an emergency.

In contrast to “best if used by” dates is “use by” dates. “Use by” dates are usually food safety issues and should not be exceeded. Foods with “use by” expiration dates should not be used for food storage. Most people are not aware that expiration dates are not required by law. Consequently, there is little oversight of these dates. Some food storage manufacturers list expiration dates of 10, 20, and even 30 years on their products. These dates are rarely scientifically determined and are more of a marketing claim.