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Food Shelf-life


The food shelf life varies depending on the type of food and the storage condition. It is very important to bear in mind that food is sensitive to temperature, moisture content, humidity, mould, pests (insects such as weevils) and rodents (such as rats).


Cool and dry storage condition is generally taken as a requirement for best food shelf life. As temperature rises above 15 degrees Celsius (59 degrees F), this creates optimum environment for pests and infestation, and food shelf life reduces. The situation worsens if this is compounded by humid or rainy weather condition. This problem is common where food is put in a temporary or makeshift storage in outdoors, which is common in emergencies.

There are some cold-loving organisms or bacteria that breed under cold atmospheres. They breed in low temperatures as below 10 degree Celsius (below 50 degrees F). These bacteria are causes for infestation and deterioration found in our fridges. That is also why we experience diarrhoea or food poisoning, soon after eating food from our fridges. We can reduce the risks by putting the food in appropriate containers before they are put to fridges. Therefore it is important to consider the right type of containers before putting food in fridges, as well to regularly monitoring it.


With the aim of maintaining normal food shelf life, there are techniques and means of monitoring and treating infestations, available. With the right food storage structures and monitoring practices in place, a good food shelf life would be maintained. This can help you decide how long you would have to store food before rotating or consuming it. There are storage facilities or containers that suit different life styles or demands.



By: Yohannes Berhe

Food Shelf Life