All food has a limited shelf life which will vary depending on
the type of food, how it is packaged and how carefully it is
transported and stored. The storage life of food products is
influenced by many factors. Some foods spoil because microbes
can still grow. Other foods are affected by chemical changes
such as a slow development of brown colour and/or flavour
changes, and rancidity in fats. The environmental conditions
under which food is stored also influence storage life. Water
uptake or loss can affect texture and other food attributes.
Warm storage temperatures, bright light, air (containing
oxygen), and high humidity all shorten storage life – and
ultimately affect your product quality, price and marketability.
Appropriate packaging and refrigeration can substantially reduce
the rate at which food will deteriorate. Low temperatures slow
the growth of microorganisms and the rate of chemical (including
enzymic) changes in food. Maximising shelf life Many factors are
critical in maximising shelf life, s