shelf life
Quick Summary
Shelf life refers to the period during which a stored material remains suitable for use. Food storage is crucial for maintaining food quality and preventing spoilage, which can involve changes in color, flavor, texture, and nutrient content.12
Key factors influencing shelf life include:
* Temperature: Lower temperatures generally slow down the chemical reactions and microbial growth that cause spoilage. Refrigeration below 4°C (40°F) is common for many foods, though some tropical fruits can be damaged by cold.23
* Atmosphere: Controlling gases like oxygen, carbon dioxide, and ethylene can extend the storage life of products such as apples.2
* Microbial Contamination: Bacteria, yeasts, and molds are primary causes of spoilage and foodborne illness. Methods to control them include heat, water removal, pH reduction, and chemical preservatives.4
* Light: Light can cause chemical reactions leading to spoilage, such as pigment destruction and vitamin degradation. Light-blocking packaging helps prevent this.5
Improper storage can lead to significant loss of nutrients like vitamin C and thiamine.2
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