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How to store food?

Proper food storage is the first step to preventing food poisoning.

Food deteriorates for several reasons:

When exposed to microorganisms - aerobes, which conduct their life in the presence of oxygen (aerobic decay). The process of aerobic decay is accompanied by the release of ammonia, hydrogen sulfide, mercaptans.
Under the influence of organisms - anaerobes without oxygen access (anaerobic decay). In the process of anaerobic decay, phenol, indole, cresol and other pungent-smelling substances (derivatives of cadaveric poison) are released.
As a result of natural processes of biochemical decay, taking place in the presence of a group of enzymes present in food (this decay process is called "autolysis").

Products of meat origin, fish and seafood, eggs, dairy products are spoiled at the fastest pace. The reason for the high-speed spoilage of such products is the presence in their composition of a certain type of proteins that undergo oxidation in the presence of oxygen, decomposition without access to oxygen, and autolysis.

Low temperatures slow down the decay processes only because they inhibit the vital activity of bacteria and fungi participating in the decay of plant and animal tissues and many biochemical reactions, the conditions of which are positive temperatures.

The keyword "inhibit" means that some decay processes cannot be stopped even in subzero temperatures (there are biochemical reactions that occur even at subzero temperatures). This way, a piece of meat forgotten in the freezer will become unusable over time.

The conditions for storing food before purchasing it for direct use is of great importance on the path to preventing poisoning and bacterial infections. Modern technologies have advanced far in the way of creating containers for storing food until it reaches the consumer's table, but food packaging varies greatly in its ability to preserve food for a long time. Of particular importance is the preservation of perishable products in high-tech packaging.

There are several technologies for preserving meat, fish and seafood, the effectiveness of which is different.

Trays with stretch film do not protect against aerobic and anaerobic decay and autolysis, but they prevent the product from drying out, for this reason highly perishable food in this kind of packaging is not stored outside the freezer. The advantage of the stretch film is that food under it has the ability to "breathe": mustiness does not form, carbon dioxide and moisture can seep out of the container, and condensation does not form inside the container. It is thanks to these qualities that even hot products are packed in stretch film. Stretch film is suitable for plant products, ready meals that can be stored underneath in the refrigerator rather than in the freezer.

Food plastic wrap makes it possible to store food for only a short time in the refrigerator, but it “does not breathe”, that is, it creates an atmosphere suitable for decomposition processes. For meat, fish and seafood, such a film is suitable only if they are stored in the freezer.

Aluminum packaging and foil are chemically inert to food, suitable for storing food that spoils in the presence of light. Such packaging is used alone or in combination with a vacuum or modified atmosphere. Such packaging is capable of withstanding sterilization. Aluminum packaging and foil allow not only storing food in a frozen state, but also cooking and reheating them without prior defrosting.

Vacuum packaging is suitable for storing perishable meat, fish products and seafood. The essence of the storage method is to create an airless environment where there are no conditions for the processes of decay and autolysis. But the slightest damage to such packaging will lead to damage to the food product, therefore, after opening the vacuum package, food is stored in the usual safe way - in the freezer (fresh meat, fish and seafood).

Home containers with vacuum lids do not repeat the vacuum packaging technology, as they do not imply a sufficient degree of sterility of the food packaging conditions. They only create conditions for an airless environment and inhibit the processes of decay and oxidation. Therefore, purchased meat, fish products and seafood are not stored in vacuum containers, and if they are stored, then only in the freezer, and not in the refrigerator. Vacuum containers are good for storing plant-based foods and for a short time for cooked foods.

Storing food in a modified gas environment involves filling hermetic bags with a special mixture of oxygen, carbon dioxide and nitrogen, which are responsible for keeping fresh seafood, meat and fish products. Until the package is filled with a gas mixture, a vacuum environment is created in it.

An aluminum container with a broken tightness for storing foods with a highly acidic composition (juices, fruits, sour vegetables, canned foods) is not suitable, as it initiates oxidation processes. For this reason, canned food, juices, as well as alcoholic beverages are not stored in such a container after opening, but poured into glassware.

Tetrapak refers to highly inert materials for storing food products of various degrees of acidity for up to a year with its intact tightness in a refrigerating chamber due to the sterilization technology of the product packed in a tetrapak and aseptic processing of the package itself with hydrogen peroxide. But the opened "tetrapack" package is not suitable for long-term storage of products (the inner layer of the tetrapack is aluminum foil), but requires the products to be poured into glass containers.

The most harmless glass containers are considered - bottles, jars, plates, forms. Glass is chemically inert, withstands sterilization and autoclaving, and dark glass dishes protect against sunlight. For this reason, it is better to store food in glass containers - it is hygienic and safe.