Shelf life... Our foods needs protection

What is meant by the word shelf life ?

This is the timeframe of realistic usability is the time span that a product might be put away without getting to be unfit for utilize, utilization, or sale.[1] as it were, it may allude to whether an item should never again be on a wash room rack (unfit for utilize), or simply no longer on a grocery store rack (unfit available to be purchased, however not yet unfit for utilize). It applies to beauty care products, nourishments and refreshments, restorative gadgets, medications, explosives, pharmaceutical medications, chemicals, tires, batteries and numerous other perishable things. In a few areas, a warning best previously, obligatory use by or freshness date is required on bundled perishable nourishments. The idea of termination date is connected however lawfully particular in a few wards.

Different way in which foods can be preserved include :

1. Canning
The sealed can is heated to kill bacteria. When it cools, no more bacteria can enter.

2. Cooling or chilling
The food is kept at a low temperature (4°C) so bacteria cannot reproduce (they're not killed).

3. Freezing
Bacteria cannot reproduce at low temperatures and the water in the food is frozen.

4. Drying
Removing water prevents the microorganisms from growing, or digesting the food.

5. Addittion of salt
Removes water by osmosis

6. Adding vinegar
Changes the pH to prevent the enzymes in the microorganisms from working.

How is shelf life determined?
There are many answers to this question, depending on the type of deterioration that the product undergoes. The
NSW Food Authority has food safety as a primary objective and so considers reliable use by dates to be essential.
If use by or best before dates are overstated there is a substantial risk of damage to a business’s reputation and
brands. Food businesses must attend to all date marking requirements but this document will focus on the setting
of reliable use by dates.
Product development
Product development must be well advanced before a business can have confidence in shelf life estimates. The
business must be able to reliably produce homogeneous product with consistency from batch to batch. Physical
and chemical factors that impact on the capacity of bacteria to grow, such as pH, water activity and evenness of
mix (distribution of moisture, salt, preservative or food acid) must be well controlled. The physical, chemical and
microbiological profile of several batches of finished product must be established. The potential for product
contamination must be evaluated. The packaging materials must be identified.
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Now, we should know how to preserve our foods from getting spoilt quickly.
Stay healthy.
Say no to food wastage.

Remember, HEALTH IS WEALTH
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