Foods with improper storage quickly become unusable. The main cause of spoilage of products is the impact on them of microorganisms. Bacteria and microscopic fungi are ubiquitous in the environment. Getting on food, they cause the processes of putrefaction and molding, contribute to the accumulation of poisonous substances in the products. In addition to microorganisms, long-term storage of food at home is also hampered by non-compliance with the regime of temperature and humidity. In this case, the products either dries noticeably, or absorb excess moisture.
How to extend the shelf life of products.
Long-term storage of food at home can be ensured first of all, while limiting the impact of microorganisms. For example, when canning food is in closed banks, where all the microbes died in the course of heat treatment. Therefore, properly prepared sunsets can be stored for several years.
But how long to keep the products without canning? In this case, again, it is necessary to fight bacteria. The most common method of controlling microbes that cause food spoilage is based on the use of low or high temperatures. In the cold, the growth of bacteria is inhibited, and when heated, the microbes are killed.
At home, a refrigerator is used for storage at low temperatures. High temperatures are used for heat treatment of products - cooking, frying, baking, etc.
It should also be remembered that different products require different moisture regimes for storage.
Practical advice on long-term storage of food at home.
First of all, the products should be placed in the refrigerator in such a way that the circulation of cold air is ensured.
To prevent the drying of fish or meat, they are placed in a bowl and covered with a layer of clean gauze. Before storing raw meat and fish can not be washed with water, otherwise they will quickly deteriorate. In addition, they should not be allowed to come in contact with other products that are used without heat treatment (sausage, cheese, etc.). Raw meat or fish can contain a lot of bacteria spores, which then will still perish when cooked. But the products that come into contact with them because of the germs on them will quickly deteriorate.
Cheese is best stored in a plastic bag, which will prevent it from drying out.
The oil for long storage should be wrapped in parchment and covered with black paper.
Green onions, dill, lettuce can be kept fresh for almost a week if they are dried and placed in a refrigerator in a polyethylene bag.
However, when trying to ensure long-term storage of foodstuffs at home, it must be remembered that even when stored in the refrigerator, the taste and nutritional value of the products inevitably deteriorate.