Improper food storage can lead to several problems, including bacteria and mold growth, food spoilage through natural decay, and even food waste, which costs billions of dollars annually worldwide. Below are some of the areas that are affected by improper storing of food.
Bacteria and mold
The United States Department of Agriculture says that all food should be frozen or refrigerated within two hours of being out. Otherwise, perishable food kept at room temperature goes into the “danger zone” of 40 and 140 degrees Fahrenheit, or 4.44 to 60 degrees Celsius.
In a freezer, food should be kept at or below freezing, which is 0 degrees Celsius, or below 32 degrees Fahrenheit. Cold storage works by slowing or stopping the molecules of bacteria. At freezing, the bacteria dies, but refrigeration simply slows them down, so food can still spoil, even if it’s kept in a fridge at an appropriate temperature.
Oxygen
According to Wonderopolis, an informational site created by the National Center for Familes Learning in the United States, food spoilage is caused by oxygen (air), light, moisture, and bacteria. As soon as food is harvested, it begins to decay. Most of the time, food’s protective barriers (like the skins of fruit), help slow this process, but we only have days or weeks that the food is still fresh and OK for us to eat. Food must be kept in proper containers and refrigerated when necessary to slow the rate of spoiling.
Food taste is affected
As food begins to decay due to improper storage or through natural process, it taste may start to change. This can make the food difficult to eat, as some people may not like the taste of the changing food. Bananas are good examples of this—some people dislike “ripe” bananas whose peels have begun to turn black. No matter the food, the way it is stored affects its taste.
Food waste
As food begins to decay due to improper storage or through natural process, it taste may start to change. This can make the food difficult to eat, as some people may not like the taste of the changing food. Bananas are good examples of this—some people dislike “ripe” bananas whose peels have begun to turn black. No matter the food, the way it is stored affects its taste.
Food spoilage and waste puts a burden on businesses, as they can run short on ingredients they need to prepare dishes for customers. This can lead to unhappy customers, stress in the kitchen, and hasty trips to the grocery store to find replacements, which aren’t always available. By properly monitoring food temperatures, businesses can cut down on bacteria and mold growth, food spoilage, and shortages.
How sensors help meet food safety guidelines
By constantly monitoring food temperatures, businesses are able to be better prepared, thus providing a safer (and happier) experience for their customers and employees. As food temperature is monitoring, business owners can track their cold chain appliances, guaranteeing proper food storage.
FAQs
Improper food storage can lead to several problems, including bacteria and mold growth, food spoilage through natural decay, and even food waste, which costs billions of dollars annually worldwide.
What are the effects of improper food storage? ›
Food poisoning is frequently caused by bacteria from foods that have been incorrectly stored, prepared, handled or cooked. Food contaminated with food poisoning bacteria may look, smell and taste normal. If food is not stored properly, the bacteria in it can multiply to dangerous levels.
What happens if food is not stored correctly? ›
If food isn't handled, prepared or stored properly, it can become spoiled with germs. You won't always be able to tell from the taste or smell. These germs can cause stomach aches, diarrhea or vomiting, or fever. Some germs can cause more serious problems such as kidney failure, blood infection or even paralysis.
What will happen if excess food is not stored properly? ›
The mould , germs and bacteria may enter into the food because if you do not store if properly then the air which may have bacteria,fungus and germs which will come in contact with the food making it poisonous to eat and if you eat then you food poisoning.
What can occur if foods are not wrapped properly? ›
Wrap food properly before storing it.
Leaving food uncovered can lead to cross- contamination.
What are the 4 hazards of poor food storage and preparation? ›
The four main categories of contamination hazards are biological, chemical, physical and allergenic. Some other common hazards may be present when you're storing and handling food, but the majority of hazards can be grouped into these four categories.
How much food is wasted from improper storage? ›
In the United States, food waste is estimated at between 30-40 percent of the food supply.
Why should food be stored properly? ›
The goal is to keep yourself and others from being sickened by microorganisms such as Salmonella, E. coli O157:H7, and C. botulinum, which causes botulism. Keeping foods chilled at proper temperatures is one of the best ways to prevent or slow the growth of these bacteria.
Why is it important to store leftovers properly? ›
Cover leftovers, wrap them in airtight packaging, or seal them in storage containers. These practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator. Immediately refrigerate or freeze the wrapped leftovers for rapid cooling.
Can we eat one day old food? ›
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.
“To minimise the risk of bacterial growth and food-borne illnesses, it is crucial to ensure the proper storage and reheating of food that is kept overnight. This is especially so if the food has been kept at room temperature,” cautioned Ms Tan. In consultation with Ms Bernice Tan, Dietitian, NUP.
What are 8 signs of food spoilage? ›
Signs of food spoilage are: Change in colour Change in texture Change in taste Change in smell
- Change in colour.
- Change in texture.
- Change in taste.
- Change in smell.
Food that is stored in a freezer at zero degrees will be safe to eat indefinitely. However, if meat is frozen too long it may lose quality and taste. If you are unsure if meat is still fresh, you can determine this once it has been thawed.
Is it safe to eat food left out for 4 hours? ›
Bacteria thrive in temperatures between 40 and 140 degrees and can double every 20 minutes in that “danger zone.” Based on that growth, scientists pinpointed two hours to be the maximum amount of time consumers can safely leave perishable food at room temperature.
What foods are high risk? ›
Foods that are ready to eat, foods that don't need any further cooking, and foods that provide a place for bacteria to live, grow and thrive are described as high-risk foods. Examples of high-risk foods include: cooked meat and fish. gravy, stock, sauces and soup.
Why is proper food storage important for health? ›
The goal is to keep yourself and others from being sickened by microorganisms such as Salmonella, E. coli O157:H7, and C. botulinum, which causes botulism. Keeping foods chilled at proper temperatures is one of the best ways to prevent or slow the growth of these bacteria.
What are the factors that affect food storage? ›
The four factors that affect food storage shelf life
- Factor 1: Temperature.
- Factor 2: Moisture. Foods with excess moisture can spoil in their containers. ...
- Factor 3: Atmosphere. Foods packed in air don't store as well as in oxygen-free gasses. ...
- Factor 4: Container.
