How to Store Food to Increase its Shelf Life

The primary aim of preserving food items is to maintain their freshness and quality at the highest feasible level. A suitably selected location will provide them protection from harmful factors. Furthermore, proper preservation conditions will enable a reduction in unnecessary destruction of food. The magnitude of this issue is immense. It is estimated that in Poland, the quantity of destroyed food per annum exceeds 9 million tons, while globally this figure reaches up to 1.3 billion tons (A. March 2018). In one study, it was observed that the most frequent cause of discarding food is its spoilage. Conversely, improper preservation resulted in every fourth rural respondent discarding food. In urban areas, this problem was slightly less apparent, as it affected every tenth respondent (A. Puchała-Piotrowska, S. Stasiak 2019). Among the food items most frequently discarded by Poles are bread, meat, and fruits and vegetables (D. Kołożyn-Krajewska, B. Bliska 2019).

Temperature has a substantial impact on the quality of foodstuffs. Inappropriate selection can lead to the growth of microbes in products. Furthermore, it can affect their appearance, texture, and consistency. Sunlight at too high intensity activates enzymes in foodstuffs that speed up the ripening process. This can significantly shorten the freshness period of the product, which in turn increases the risk of spoilage. Additionally, the sunlight can make products such as fats, e.g. olive oil or rapeseed oil, more susceptible to oxidation. Air can have both desirable and undesirable effects on foodstuffs. Constant access to air delays the spoilage of foodstuffs. However, in the case of fats, access to air does not have such a desirable effect. It can lead to oxidation and loss of valuable compounds. Moisture can also have both positive and negative effects. Too high moisture can cause excessive wetting of the product, while too low moisture can promote drying.

When selecting a site for the storage of food products, one should concentrate on the unique features of the particular product. Certain products necessitate an apt temperature and humidity to maintain freshness and quality. Choosing the appropriate location can prolong the shelf life of the food products, but also prevent the intrusion of microorganisms.

The refrigerator has a varying temperature. It all depends on the height of the lower shelf, the lower the shelf, the lower the temperature in the fridge. The upper shelves have an average temperature of 8–10°C, which makes them ideal for storing products such as yogurt, kefir, butter, or jams. Between the top and bottom shelf, the temperature is about 4–7°C. It should contain sausages, hard cheese, or yellow cheese. It is also a good place to store ready-made dishes, e.g., a saucepan. The bottom shelf is a place where the temperature reaches about 2°C. Food that can easily spoil, such as meat or fish, should be stored there. The drawers have a much higher humidity than the shelves and the temperature is about 10°C. These are the places for storing vegetables and fruits. The door of the refrigerator is the place for eggs, ketchup, mayonnaise, and food in cardboard boxes, such as juice and milk. The temperature is 10–15°C. If possible, food in the refrigerator should be placed in appropriate packaging such as containers, aluminum foil, or glass or ceramic packaging. Using such packaging extends the shelf life of food and prevents the spread of odors.

Freezing is a method of preserving food that protects against the effects of microorganisms and thus prevents food spoilage. The temperature in the freezer is around -20°C. However, not all products are suitable for this process. Only those that will not be damaged under low temperature conditions are suitable. This applies particularly to yogurt, kefir, hardwoods, eggs, mayonnaise and sauces. Some fruits and vegetables are also not suitable for freezing, such as tomatoes, cucumbers, lemons. Freezing can lead to changes in their texture and taste. Products that can be frozen are meat, fish, most fruits and vegetables, bread, mushrooms or delicate pastries.

1. Foodstuffs that have developed mold should not be subjected to freezing, as this process does not eliminate microorganisms! 2. A product that has been thawed must not be refrozen! This can lead to severe food contamination, and consuming such food poses a threat to human health and life.

The search for places with limited access to sunlight and low humidity, which are ideal for storing foods such as pasta, cereals, flour, sugar, or spices, is not difficult. They do not require coldness to stay fresh, so kitchen cabinets are an appropriate place. Regular monitoring of expiration dates and control of contamination and dust levels is essential.

Souring and pickling food is one of the ways to extend its shelf life. The process of souring occurs through the action of lactic acid bacteria. Fermented food is fermented by lactic acid, which leads to a decrease in its sugar content. In addition, fermented products are of high nutritional value and exhibit a significant number of health benefits. Products that are ideal for this process include cucumbers, cabbage, apples, peas, pears, beans, cauliflower, and celery. Many products can be fermented, but it is recommended to choose those that are ripe and fresh. Fermented foods can be stored for up to several months. Pickling, on the other hand, is a method that involves adding a specially prepared marinade to the products. Its ingredients are usually water, vinegar, salt, and sugar. It is recommended to limit salt intake, so it is advisable to replace it with other ingredients such as bay leaves, garlic, dill, or English parsley. Spices give food a strong flavor and reduce salt intake in the diet. This prevents the negative effects of too much salt, such as an increase in blood pressure. As a component of the marinade, one of the fats used in the kitchen can also be used. A good choice is olive oil, which gives food flavor and aroma together with herbs. Vegetables that are particularly suitable for this method are bell peppers, eggplants, or asparagus. In addition, many fruits, vegetables, as well as meat and fish can be pickled. Just like souring, this method allows food to be stored for several months without worrying about spoilage. Of the two methods mentioned above, souring is the best choice. It is a natural process of food preservation, while pickling is a chemical method. Souring occurs through the action of lactic acid bacteria, which have a positive effect on the human gut flora. In addition, fermented products exhibit more health benefits.

A vacuum sealer provides an excellent solution that allows for the packaging of products within a literal minute. It ensures longer freshness preservation while effectively counteracting microorganisms. Food packaged in vacuum does not lose its taste or aroma and does not absorb the scents of other products. It also does not lose moisture, thus retaining its structure upon opening. Meat, light-colored cheese, cold cuts, fish, and blanched vegetables are ideal for vacuum packaging.

Food dehydration is a method of eliminating water from food through evaporation. It is another preservation technique that can be employed in a home environment. All that is required is a suitable dehydrator, which can be purchased in large food retailers. Dehydration of products significantly diminishes the likelihood of microbial development. However, food must be adequately prepared in advance. Products must be washed and cleaned, and subsequently subjected to the dehydration process. This process typically involves mushrooms, vegetables and fruits, as well as meat. The primary advantage of food dehydration is the prolongation of its shelf life. However, the disadvantage is the extensive time required for this process.

In order to restrict the amount of needlessly squandered food, several regulations pertaining to its storage must be complied with. The choice of the proper location plays a crucial role in preserving the freshness and value of the products. In this manner, it will aid in limiting the development of microorganisms, which in turn will have a positive impact on the health and safety of individuals.