Tips to Extend the Shelf Life of Stored Food
Some foods are more suitable for long term storage than others, but ideal
storage conditions will prolong the shelf life of almost all foods. There are
five factors that greatly influence the shelf life of most foods: light, oxygen,
moisture, temperature, and microbial growth. Here are some tips to protect the
investment in your survival pantry.
Many sites state that 'according to the USDA, for every decrease of 10°F the
storage life doubles'. I think this quote pertains the the storage life of seeds
rather than the shelf life of food or grains. The theory is sound however, and
cooler temperatures will extend the storage life of your pantry. Temperature
fluctuations can also affect the quality of stored foods; basements or root
cellars work so well for food storage because not only are they cool, they tend
to maintain a stable temperature year round.
Light can speed the deterioration of stored foods by causing surface
discoloration and causing chemical reactions of a component or between
components. When light is able to reach a liquid product, tomato juice in a
glass jar for example, the damage can be worse since it may not be contained to
the surface. Light penetration can also influence temperature fluctuations which
further deteriorates foods as explained above.
Oxygen is is the enemy of food storage for a few reasons. Vitamins and other
components of food will oxidize which affect the flavor and nutritional value.
Aerobic pathogens and spoilage organisms require oxygen to survive which allows
them to contaminate improperly stored food. Packing food in nitrogen is a
popular commercial method of protecting food, but the use of oxygen absorbing
packets is also effective and can be done at home. Foods high in oil and fat
content especially benefit from a lack of oxygen.
Moisture content is an especially important factor to the storage of dry goods.
Low moisture levels inhibit mold and bacteria growth. Cereal grains are a great
example of this; properly dried grains will store for years, but if the moisture
is too high it will spoil in a matter of weeks. Even if foods were dried and
prepared properly, they need to be stored away from humidity and condensation.
Microbial growth is probably the greatest concern for home canned and processed
foods, although punctured, dented, or rusty containers can signify problems for
store bought food. Of all the factors that influence shelf life, microbial
growth is the one that can cause the greatest amount of harm in the shortest
amount of time. Controlling the temperature, oxygen, light, and moisture help to
prevent spoilage organism growth, but if you even suspect that a food's safety
has been compromised, you should discard it immediately.
While light, heat, oxygen, and moisture effect the flavor and nutritional value
of foods, properly sterilized and stored food is likely to remain edible for
decades. Microbial growth however, can very quickly render food inedible and
possibly hazardous to consume. With proper planning and storage, your pantry
will be there to see you thru any emergency. Learn more about the
shelf life of commonly available foods.