Ever wonder about how to store food to keep it from browning, turning rancid and having a bad flavor? Here are some tips to keep your food safe and tasty:
Maximum shelf life includes placing the meat in a refrigerator at 32 to 35 degrees immediately after purchasing. Wrap raw meat loosely to allow for air circulation. Wrap leftover cooked meat tightly. Wrap meat tightly in moisture proof paper, or place it in moisture-proof containers before freezing to avoid the brownish condition known as freezer burn. Ham, bacon and processed luncheon meats are high in fat and develop rancidity during long term frozen storage, so use them quickly.
Wrap loosely and refrigerate at 32 to 35 degrees to maintain good quality. Fresh poultry is highly perishable and its shelf life depends on the age of the meat. Giblets and cut-pieces of poultry will deteriorate more rapidly than whole birds.
Refrigerate for maximum shelf life. Most dairy products absorb strong odors from certain fruits (peaches), vegetables (cabbage, onions) and fish. For this reason, keep dairy foods tightly covered when stored with strongly flavored foods. Cottage cheese, sour cream, whipping cream, etc., generally have a shorter shelf life than milk. Wrap cheese tightly in oxygen- and moisture-proof paper to keep it from molding.
These foods are fairly low in moisture (30-40 percent) and most are considered semi-perishable. Most of the time, they are not refrigerated. Cakes, pies, cookies and breads, if left out at room and/or high temperature, will develop an off flavor. Bakery products freeze well. Wrap tightly in oxygen and moisture-proof paper. Also for flavor, don't store pie in a pie tin since it affects the flavor.
Fruits and nuts
Most ripe fruits are kept best under refrigeration. However, there are some that may be harmed under refrigeration. A physiological disorder of the tissue such as browning, softness and acceleration results. Fruits should not be held at refrigerated temperature include lemons, limes, mangoes, papayas, bananas, honeydew melons, grapefruit and avocado. If you do refrigerate, make sure you store them in the warmest section of the refrigerator and insulate them in paper bags, insulated containers, etc. Humidity is important in the storage of fresh fruits. High humidity (85 to 95 percent) prevents fruit from wilting and losing nutritional value. To raise the humidity level, sprinkle fruits with water and store in polyethylene food storage bags until used. Don't sprinkle berries, grapes or cherries and then seal in bags, because the surface moisture will increase mold. Nuts (pecans, peanuts, etc) can be stored in the refrigerator. However, they are susceptible to molding and rancidity if the humidity level is higher than 70 percent.
Most fresh vegetables are best under refrigeration. Some vegetables should be stored in the warmest section of the refrigerator since they will be damaged by the colder sections. They include snap beans, bell peppers, summer squash, watermelons, okra, cucumbers, eggplant and pumpkin. Never refrigerate green (or red) tomatoes, since low temperature will prevent ripening. Humidity control is important in the storage of fresh vegetables. Most vegetables require a high humidity (85 to 95 percent) to prevent shriveling (especially leafy vegetables).
The two most important factors affecting the shelf life of canned foods (meats, fruits, vegetables, etc) are temperature and humidity. Store canned foods at a temperature between 50 to 70 degrees. Best humidity level is between 50 to 60 percent. Higher humidity will cause external rusting of the can surface leading to can corrosion. Assuming proper storage conditions, acid canned foods (fruits) will have a longer shelf life than non-acid canned foods (meats, vegetables) because of the protective nature of the acid in the food itself. (Source: Kansas Extension Service/Kansas Currents and New York Extension).
Here's a brief breakdown of the three major food categories:
Perishable foods are those that must be held under refrigerated conditions (32 to 35 degrees F) in order to keep 2 to 30 days. Cold temperatures, if held properly, will slow down the changes which cause these foods to spoil quickly or get stale. Included in this category are fluid milk products, some bakery items, some processed dairy products, fresh meats, fish, poultry, and fresh fruits and vegetables and their juices.
Semi-perishable foods do not deteriorate as rapidly as perishable foods under refrigeration, but still do not have a very long shelf life (between 30 and 90 days). These foods generally last longer because of their natural inhibitors (such as an egg shell) or added inhibitors (such as sugar, salt, vinegar, food additives) and/or a mild type of preservation (pasteurization, pickling, smoking). This category includes eggs, cheese, some pickled foods, processed salads, some fruits and vegetables, and cured meats.
Shelf-stable -- No foods are truly non-perishable. All foods begin to lose quality at some rate as soon as they are harvested, slaughtered, or processed. Foods in this category last from 90 days to three years depending on the process/packaging system used and their storage environment. Canned foods are heat processed at high temperatures to destroy spoilage agents and their seal prevents further contamination. In dried foods, the moisture level is reduced to a point where spoilage won't occur. Many products are vacuum packed to remove air which can cause spoilage. Shelf-stable foods include dried foods, nuts, grains, cereals, pasta, all canned foods, salt and sugar. (Source: University of Georgia Extension/pubcd/b914-w).
If you have a question, write to Family Nutrition Program, University of Florida/St. John's County Cooperative Extension Service -- IFAS, 3125 Agricultural Center Drive, St. Augustine, Florida 32092. Joanne Cooper is the family nutrition program coordinator for the University of Florida/St. John's County Cooperative Extension Service. E-mail: firstname.lastname@example.org.
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