Food Storage Shelf Life

Tuesday, June 17, 2008
- FOOD STORAGE SHELF LIFE

The following information is from Emergency Essentials and can be found here: BePrepared.com

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FOOD STORAGE SHELF LIFE

The question is regularly asked, ?What is the shelf life of my food storage??

1 First, it is important to first identify what is meant by ?food storage? and ?shelf life.? ?Food storage? that is intended to be held long-term is generally considered to be low moisture food packed in either #10 cans or in metalized bags placed within large buckets. ?Shelf life? can be defined in the following two ways:

?Best if used by? shelf life - Length of time food retains most of its original taste and nutrition.

?Life sustaining? shelf life - Length of time food preserves life, without becoming inedible.

There can be a wide time gap between these two definitions. For example, most foods available in the grocery store that are dated have a ?Best if used by? date that ranges from a few weeks to a few years. On the other hand, scientific studies have determined that when properly stored, powdered milk has a ?Life sustaining? shelf life of 20 years. That is, the stored powdered milk may not taste as good as fresh powdered milk, but it is still edible.

2 Second, understand food constituents. Food is composed of the following:

* Calories: A unit of measurement of energy derived from fats, carbohydrates and protein.
* Fats: A wide group of compounds that are generally soluble in organic solvents and largely insoluble in water.
* Carbohydrates: Simple sugars as well as larger molecules including starch and dietary fiber.
* Proteins: Large organic compounds that are essential to living organisms.
* Vitamins: A nutrient required for essential metabolic reactions in a living organism.
* Minerals: The chemical elements required by living organisms, other than carbon, hydrogen, nitrogen, and oxygen.

Minerals and carbohydrates do not change much during storage. But proteins can denature and deteriorate in quality. Fats can acquire off odors and off flavors known as rancidity. Vitamins are susceptible to destruction by heat, light, and oxidation. Importantly, even if some components deteriorate, the fat, carbohydrates and proteins still contribute calories. To prevent starvation, the most important component is calories.

3 Third, recognize that the shelf life is extremely dependent on the following storage conditions:

* Temperature: Excessive temperature is damaging to food storage. With increased temperature, proteins breakdown and some vitamins will be destroyed. The color, flavor and odor of some products may also be affected. To enhance shelf life, store food at room temperature or below; never store food in an attic or garage.
* Moisture: Excessive moisture can result in product deterioration and spoilage by creating an environment in which microorganisms may grow and chemical reactions can take place.
* Oxygen: The oxygen in air can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. It can cause conditions that will enhance the growth of microorganisms.
* Light: The exposure of foods to light can result in the deterioration of specific food constituents, such as fats, proteins, and vitamins, resulting in discoloration, off-flavors, and vitamin loss.

EXAMPLES OF SHELF LIFE


Recent scientific studies on dehydrated food have shown that food stored properly can last for a much longer period of time than previously thought. This research determined the ?life sustaining? shelf life to be the following:

Wheat, White Rice, and Corn
30 years or more

Pinto Beans, Apple Slices, Macaroni
30 years

Rolled Oats, and Potato Flakes
30 years

Powdered Milk
20 years

Freeze-dried food is also excellent for long-term food storage. Mountain House? has tested some of their freeze-dried foods and the results were excellent! Because of this research, they have a ?best if used by? shelf life of 25 years. As an added benefit, freeze-drying fruits, vegetables and meats help maintain the foods original shape, color and taste.

CONCLUSION

It is important for you to keep food stored at as cool and steady a temperature as possible (below 75 degrees but not freezing). This is the best and most important thing individuals can do to keep their long term food viable. If done, your storage could last 20-30+ years, depending on the product, storage conditions, and definition of ?shelf life.?