The Reasons behind Proper Food Storage

Storage methods in handling food items are crucial in the preservation of its quality and healthy benefits. For example, correct handling and storage fitting to the residential or commercial properties of fruits and vegetables make sure the preservation of its freshness, taste and dietary aspects. For wheat and grains, food storage fulfills health-related issues by preventing the settling of pests and development of molds.

Hence, keeping such food items far from warm and damp spots is recommended. (Gabbay, 2003) Perceivably, a variety of food storage approaches is employed to suit the complex characteristics of various food items.

The kind of food, storage areas and containers, labels and signs, and temperature level are simply some elements that one need to consider in choosing appropriate food storage techniques for particular food products. (Riell, 2003).

Mainly, the assortment of food storage methods works to supply the proper handling and storage of food based on its distinctiveness. The freshness of vegetables quickly subside so one storage method is to put it in a cooler bin.

For instance, keeping lettuce requires washing and drying. Following these actions, it is wrapped inside paper towels placed in a sealed plastic bag. This method avoids the lettuce from flaccidity. On the other hand, eggplants ought to be saved in dark locations with room temperature. However, storage of chopped eggplants is completely different. Chopped eggplants are saved in plastic bags inside the fridge after being swabbed with lemon. This procedure prevents its discoloration. (Food-Specific Storage Tips).

Differences in food storage techniques are angled to prevent unique wasting or wilting time for each food product, staining, vulnerability to contamination from molds, germs, etc.

, exposure to bugs and pests, and such. (Riell, 2005) Ruined food becomes a waste if it is not kept properly. Other foods lose its dietary value if storage conditions are not made suitable with the nature of these foods. In addition, attributes of some foods speed up the process of wasting of other food items.

The absence of proper food storage methods may impact either the chemical composition or physical attributes of food leading to its undesirability and wastage. Another example is the need to separate vegetables from fruits, most especially apples because this fruit is known to emit ethylene. Ethylene is a catalyst that raises the ripening process in vegetables. (Martin, 2007) Temperature also influences spoilage and ripening in food items. While the freshness of meat is preserved in cold temperature inside the freezer, bread should be left at room temperature because the cold makes it stale. (Sustainability 101)

            Food items that need to be placed inside the refrigerator also need to be positioned separately to avoid cross-contamination. Meat products are placed in the freezer, while other food items such as eggs, butter and milk are placed below the freezer compartment also separately. This method concerns the health and nutrition of individuals. (Reill, 1999) The material being used to store food also holds great importance to quality and value.

Plastic bags are suitable for food stored inside the refrigerator, while paper bags are ideal for dry goods. Airtight plastic bags seal moisture preserving the quality of food items when placed inside freezers or coolers. On the other hand, paper bags are utilized for food items that need to be kept dry, as the material absorbs moisture, and unexposed from air. This is so because there are some foods that easily grow molds when exposed to air and humid temperature.

            However, plastic and paper bags should be used judiciously as there are many types of these materials that are suited to specific food items. For paper bags, food containing excess oil should be stored in wax papers for oil absorption. Moreover, food items with high acid and fat content should not be stored in usual plastic bags because chemicals from the plastic are leaked absorbed by food. Storing food should be based on the storage material. Plastic bags come in different forms depending on the base material – PTE, HDPE, Vinyl, LDPE, PS, etc. (Food Grade Plastic Containers for Brining)

            Over the years, food storage and preservation methods have been developed for health reasons and economic purposes. Proper food storage keeps food items from being spoiled and rotten, as each process slows down the ripening and decomposition of food contents.

People utilize different methods considering the storage material (whether paper or plastic, bag or container, glass or baskets, etc.), the temperature (room temperature, cold temperature, freezer temperature), the placement (near the sunlight, in the dark areas, etc.), and such. (Wilson, 1991) The purpose of these contrasts is to address the specific characteristics of food items that have diverse chemical compositions and physical attributes. Keeping in mind various practices in food storage is important in order to determine which method to utilize for a specific purpose.

References

Food Grade Plastic Containers for Brining. (2008). Retrieved September 30, 2008, from

            Chris A. Allingham LLC. Website:

Food-Specific Storage Tips. (2008). Retrieved September 29, 2008, from Plastics Division of

            the American Chemistry Council. Website:             http://www.plasticsinfo.org/s_plasticsinfo/sec_level4_alt.asp?CID=577&DID=2336

Gabbay, S. (2003). The Science of Food Storage. Retrieved September 29, 2008, from

            Alive Publishing Group. Website:     http://www.alive.com/1518a4a2.php?subject_bread_cramb=885

Martin, J. (2007). How to Store Your Food so it Lasts Longer. Retrieved September 29, 2008,

            from Stanza Ltd. Website: http://www.gomestic.com/Cooking/How-to-Store-Your-        Food-So-It-Lasts-Longer.44510

Riell, H. (2003, May 15). A HANDY GUIDE TO: SAFE FOOD STORAGE. FoodService

            Director, 16(5), 87. Retrieved September 29, 2008, from Business Source Complete       database.

Riell, H. (2005, September 15). Pitfalls of Food Storage. FoodService Director, 18(9), 48-49.

            Retrieved September 29, 2008, from Business Source Complete database.

Riell, H. (1999, March 15). Shelving, Airflow, Cleanliness Set Pace: Food Storage.

            FoodService Director, 12(3), 160. Retrieved September 29, 2008, from Business            Source Complete database.

Sustainability 101. (2008). Retrieved September 30, 2008, from HGOF. Website:

            http://www.hgof.ns.ca/index2.php?function=stor_tips

Wilson, C. A. (1991). Waste Not, Want Not. United Kingdom: Edinburgh University Press