5 Enemies Of Long-Term Food Storage: How To Protect Your Food Supply - Safecastle

5 Enemies Of Long-Term Food Storage: How To Protect Your Food Supply

Long-term food storage is essential for individuals and families who want to prepare for emergencies or disasters. several factors can degrade, ruin, or shorten the shelf life of stored food. 

we will discuss the enemies of long-term food storage and provide a calculation formula to help you determine the shelf life of your stored food.

Enemies of Long-Term Food Storage:

Temperature:

High temperatures can cause food to spoil faster and can also reduce the shelf life of certain items. Ideally, long-term food storage should be kept at temperatures between 40°F and 70°F. For every 10-degree increase in storage temperature, the rate of chemical reactions doubles, which means that food will spoil twice as fast.

Calculation Formula:

To calculate the effect of temperature on the shelf life of your stored food, you can use the following formula:

Shelf life (in months) = (number of months for safe storage at 70°F) / 2^(T-70)/10

Where:

  • T is the storage temperature in degrees Fahrenheit
  • The number of months for safe storage at 70°F is the length of time that the food is safe to eat when stored at 70°F

For example, if the safe storage time for a particular food at 70°F is 24 months and the storage temperature is 80°F, the shelf life of the food would be:

Shelf life (in months) = 24 / 2^(80-70)/10

Shelf life = 9.6 months

Moisture:

Moisture is another major threat to long-term food storage. It can cause food to spoil, mold, and attract insects and rodents. To protect against moisture, use dry, airtight containers for storage and avoid storing food in damp or humid areas.

Calculation Formula:

To calculate the effect of moisture on the shelf life of your stored food, you can use the following formula:

Shelf life (in months) = (number of months for safe storage in dry conditions) x (0.5^M)

Where:

  • M is the moisture content of the stored food, expressed as a percentage
  • The number of months for safe storage in dry conditions is the length of time that the food is safe to eat when stored in a dry environment

For example, if the safe storage time for a particular food in dry conditions is 24 months and the moisture content of the stored food is 10%, the shelf life of the food would be:

Shelf life (in months) = 24 x (0.5^10)

Shelf life = 0.024 months or approximately 17.28 days

light:

Exposure to light can cause food to break down and lose nutrients. Store your food in a dark area to protect it from light.

Oxygen:

Oxygen can cause food to go rancid and spoil faster. To protect against oxygen, use oxygen absorbers or vacuum-sealed containers for storage.

Calculation Formula:

To calculate the effect of oxygen on the shelf life of your stored food, you can use the following formula:

Shelf life (in months) = (number of months for safe storage in oxygen-free conditions) x (0.5^O)

Where: 

  • O is the oxygen content of the stored food, expressed as a percentage
  • The number of months for safe storage in oxygen-free conditions is the length of time that the food is safe to eat when stored in an oxygen-free environment

For example, if the safe storage time for a particular food in oxygen-free conditions is 24 months and the oxygen content of the stored food is 2%, the shelf life of the food would be:

Shelf life (in months) = 24 x (0.5^2)

Shelf life = 0.48 months or approximately 13.82 days

Rodents

Food contamination caused by rodents like mice and rats is a major issue as they can infiltrate food storage areas and taint the food with their droppings, urine, and hair, which may contain harmful pathogens. To avoid this problem, it's crucial to select storage containers that are impervious to rodents and to store your food in a location that they cannot access. This could require utilizing metal or sturdy plastic containers with tightly-sealed lids, keeping food elevated from the ground, and sealing any openings or gaps in the storage space to prevent rodent infiltration.

it is advisable to routinely examine your food storage areas for indications of rodent activity and to take prompt action if any is discovered. By implementing these measures, you can help to ensure that your long-term food supply is secure, healthful, and untainted by contamination.

Also Read: What is Freeze Dried Food?

Which Methods Of Food Storage Is Correct?

  1. Keep perishable foods refrigerated or frozen to prevent spoilage and bacterial growth.

  2. Store dry foods in a cool, dry, and dark place to prevent moisture and pests from damaging the food.

  3. Use airtight containers to prevent air and moisture from affecting the quality of the food.

  4. Label all stored foods with the date of purchase or expiration date to ensure freshness and prevent waste.

  5. Store raw meat, poultry, and seafood separately from other foods to prevent cross-contamination.

  6. Use food storage bags or containers specifically designed for freezing to prevent freezer burn and prolong the shelf life of frozen foods.

  7. Avoid storing food in containers made of materials that may leach harmful chemicals into the food, such as plastic containers made with BPA.

  8. Store canned goods in a cool, dry place and check for any signs of bulging or rust, which may indicate spoilage.

  9. Properly seal and store opened containers of food to prevent spoilage and keep them fresh longer.

Recommended Storage Containers

  1. Food-Grade Plastic Buckets:
  • Made of high-density polyethylene (HDPE) plastic that is BPA-free and food-grade safe.
  • Have airtight lids that seal out moisture and air.
  • Come in various sizes ranging from 1-gallon to 5-gallon.
  • Lightweight, stackable and easy to transport.
  1. Mylar Bags:
  • Made of a polyester film that is laminated to aluminum foil.
  • Have a thickness of 4-7 mils for optimum protection.
  • Have an airtight seal that keeps out moisture, air, and light.
  • Can be stored in buckets or bins for added protection.
  1. Glass Jars:
  • Made of thick, durable glass that is non-porous and non-reactive.
  • Have airtight lids that seal out moisture and air.
  • Ideal for storing dry goods such as grains, beans, and pasta.
  • Can be reused and recycled.
  1. Metal Cans:
  • Made of tin-plated steel or aluminum.
  • Have airtight lids that seal out moisture and air.
  • Ideal for storing canned foods and other non-perishable items.
  • Can be reused and recycled.

Conclusion:

the enemies of long-term food storage include temperature, moisture, light, and oxygen, rodents. To protect your stored food from these threats, use appropriate storage containers and keep your storage area cool, dry, dark, and oxygen-free. The calculation formulas provided in this article can help you determine the shelf life of your stored food based on these factors. By taking these precautions and regularly monitoring the condition of your stored food, you can ensure that your emergency food supply remains safe, nutritious, and effective for many years to come.

Also Read: Military Surplus Food

FAQs

  1. How do you preserve food for long term storage?

There are several methods to preserve food for long-term storage, including canning, dehydrating, freezing, pickling, and fermenting. These methods help to remove moisture, prevent spoilage and bacterial growth, and maintain the nutritional content of the food.

  1. What is the best long-term food storage?

Some popular options include freeze-dried and dehydrated foods, canned goods, and dry goods like rice, beans, and pasta. It's important to consider factors like shelf life, nutritional content, and ease of preparation when selecting long-term food storage options.

  1. Where to store long-term food storage?

Long-term food storage should be stored in a cool, dry, and dark place. Ideally, the temperature should be below 70 degrees Fahrenheit to prevent spoilage and extend shelf life. Avoid storing food in areas with high humidity or temperature fluctuations, such as garages or attics.

  1. Which methods of food storage is correct?

For example, fresh produce should be refrigerated or stored in a cool, dark place. Dry goods like rice and beans should be stored in airtight containers in a cool, dry place. Meat, poultry, and seafood should be frozen or refrigerated to prevent spoilage. It's important to follow recommended storage guidelines for specific foods to maintain their quality and safety.

  1. How can food suffer the least when thawed?

For best results, thaw food in the refrigerator, which allows it to thaw slowly and evenly without losing quality or developing harmful bacteria. Alternatively, food can be thawed in cold water or using a microwave, but it's important to follow recommended guidelines to ensure safety and quality. Once thawed, it's best to use the food within a few days and avoid refreezing it.

Also Read: What is Canned Bacon?

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