Have you ever wondered if that milk, yogurt, cheese or other perishable food really has gone bad or if it hasn’t, how long will it last? We have too, so we did some digging into food shelf life and how to prolong it.
First we must know the different types of spoilage… there are 2 types of spoilage:
- Microbial spoilage: Typically, microbial spoilage is affected by temperature over time. It spreads quickly as humidity and temperature levels rise. The time required for microbial growth and subsequent food spoilage depends on temperature and storage conditions of the product, handling conditions and packaging material of the product. Growth of yeast, molds and bacteria may lead to food spoilage and in some cases even poisoning.
- Non microbial spoilage: Increase in temperature can cause food to lose nutrients, flavor, aroma or consistency. Also, incorrect light exposure may promote rancidity, vitamin loss or color loss of the food. Incorrect packaging materials may also contribute t the problem.
The following factors may cause spoilage and impact on the shelf life of your food:
Water activity, pH and the initial microbial load of the product
Increase in temperature, moisture/humidity and light of the storage environment
Improper storage and handling conditions
Inappropriate packaging material of the product
We found a great article by Dr. Priti N. Amritkar of Envirocare Labs Pvt. Ltd. that provides more in-depth information: http://bit.ly/2cPiL5D
At Thermodata, we can help you with one of the key factors - temperature!