FS - Food Spoilage and Prevention Microlesson

Food Spoilage and Prevention

How long has that take out been sitting in the fridge? Is that mold on your bread?

Food has a shelf life in order to be safe - Don't eat spoiled food!

Quick Glance: Best By Date...

You go to the refrigerator to pull out that carton of strawberries. The process of decay and deterioration is known as food spoilage.

Oh no! They all have mold on them. How did that happen?

You just had a few the day before. This process of decay and deterioration is known as food spoilage. This makes food products inedible for humans and animals. There are various forces here at play like viruses, bacteria, fungi, and more. You will learn more about this in the lesson ahead. You will also learn valuable tips on how to store food so that it lasts longer and is safe for you to eat and enjoy.

Explore: I'm Eating What?

Have you ever eaten cheese, bread, coffee or chocolate?

Pickling vegetables, making preserves out of fruit, turning milk into cheese, and drying meat were all devised as ways to make food last longer.

The chances are that you have eaten at least one of these foods and they are covered in tiny microbes. These can be classified as fungi or bacteria and these types of good fungi and bacteria are necessary for the growth and development of these yummy products. Hundreds of years ago, allowing food to rot was used as a preservation technique. People did not always have access to fresh food. Pickling vegetables, making preserves out of fruit, turning milk into cheese, and drying meat were all devised as ways to make food last longer. These older techniques are still around today in a more advanced fashion. Check out this video below as an introduction to this module.

Take a look at the video below to get an overview and a better understanding of how this process happens.

Growing Good Bacteria

There are different methods used to grow good bacteria. Some are used as a preservation technique and some are used to enhance flavor. However, consumers need to be able to recognize when food is going bad and can be harmful. Change in color, change in texture, unpleasant odor, and unpleasant taste are all signs that a food could be going bad. These changes are usually due to air and oxygen, moisture, light, microbial growth, and temperature.

10 Bad Mistakes

We often don't even realize the mistakes we are making - Flip through the slides below to learn about these mistakes and solutions for them.

All of the tips mentioned above are very important in keeping us safe. These serve as a guideline and instructions on safety. Food labels play a large role in this as well. The labeling is a key factor in how we should prepare and store food. Manufacturers are required to list expiration dates and special directions on how to store items.

Here's what some of the basic phrases you have seen mean!

Sell by- This date is for grocery stores. This tells them how long to keep items on the shelf. For consumers, many times food is fresh and tasty past this date.
Use by or best if used by- This date is set by the manufacturer. This is a recommendation to consume by this date for the best quality. It does not refer to the product's safety.
Expiration date- This date tells you the last day the food is safe to eat. If a food passes its expiration date, it should be tossed out.
Guaranteed fresh- This label tells you when the food will be at its peak of freshness. Usually found on bakery goods.

Fact or Myth?

Click on each category below to learn about the facts and myths of food storage.

Check out this great chart for Dry Food Storage Dates:

Challenge

So do you think you understand how to store food? Try the challenge below to test your knowledge.

Takeaway: What Is Your Takeaway?

Does altitude change how you cook?

Have you thought about cooking at a higher altitude? Have you ever noticed the instructions on a cake box to cook at a different temp? Well, altitude does have an effect on food. At elevations over 3000 ft, food prep and storage may require some changes. Due to lower atmospheric pressure, water boils at a lower temperature which can be helpful in cooking. But, timing must be adjusted to make sure that all microorganisms are killed during this boiling process. The good news is that the air is much drier so less chance of moisture in the air. That can help with shelf-life and lessen the risk of mold. However, the drier air is not good for your skin and hair!

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