Tuesday, September 28, 2010

Food Spoilage and Storage

Avoiding Food Spoilage - proper way to Store Food
Foods can be classified as perishable, semi-perishable, and non-perishable. Perishable foods are those that spoil easily unless there is some means of preserving them. Milk, meat, fish, and juicy foods like mangoes and tomatoes are perishable. Semi-perishable foods keep for a limited time. They do not spoil readily and can be kept for several months by common storage methods. Foods of this class are mature potatoes, beets, carrots, and garlic. The non-perishable foods are foods which can be stored for an indefinite length of time. These include rice, oatmeal, dried beans, such as mongo, and bulgur wheat.

Perishable foods keep best at low temperature usually just above the freezing point. However, if refrigeration is not available, then these foods should be bought only as needed. The semi-perishable foods are best kept in a dark, dry, cool place. A dry atmosphere keeps bacteria and other microorganisms from growing, while the low temperature and exclusion of light prevents growth among such foods as potatoes and onions. Non-perishable foods should be stored in dry, airtight containers so that bugs and insects cannot get in.

Proper Food Storage
By using the proper storage methods, no food will be wasted and your food money will have been spent wisely.

Here are some suggestions regarding some specific foods:
  • Fresh berries should be wrapped in paper and kept cool, preferably in a refrigerator. Wash and hull shortly before using. Leftover hulled berries should be kept tightly covered in a glass or plastic container in refrigerator.
  • Bread should be stored at room temperature in a ventilated metal box. If kept in a refrigerator, it will not mold so quickly, but will become stale faster.
  • Cookies, of the thin, crisp kind, may be stored in a can with loose cover. Soft cookies should be stored in airtight container.
  • Custard puddings and sauces are very perishable. Cool and store immediately in refrigerator for not more than 24 hours. Never eat custards that are kept for more than 12 without refrigeration.
  • Keep milk, cream, and eggs in refrigerator.
  • Fruit pies should be covered with waxed paper or aluminum foil. It may be stored at room temperature. Freshen it by heating for a few minutes in oven.
  • Potatoes, onions, beets, carrots, other root vegetables, keep in dry, cool, well ventilated place. Leafy vegetables should be kept in refrigerator.

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