Natural and fresh food spoils quickly. Therefore, it is necessary to shop frequently. Still, many healthy foods can go long without spoiling when stored in the right temperature and humidity conditions.
well this non-perishable foods which ones? Request foods that don't spoil immediately...
What Are Foods That Do Not Perish for a Long Time?
Nuts
Nutsis an excellent source of protein, fat, and fiber. Most types of nuts will last about a year as long as they are protected from the outside environment.
Canned meat and seafood
Meat and seafood preserves can be stored for 2-5 years in most cases. It is an excellent source of protein, and canned fish contains omega 3 fatty acids.
Dry grains
Grains generally last for years as long as they are kept dry and tightly sealed. non-perishable foodsis den.
Dark chocolate
Stored in a cool dry placedark chocolate, It can be stored for 4-6 months until the date on the label. It is an excellent source of fiber, magnesium and many other important nutrients.
Canned fruits and vegetables
Canned fermented or pickled fruits and vegetables are sold in airtight containers. Usually packaged in an acidic solution, they can remain intact for years.
Dry fruit
Dry fruitContains a variety of nutrients, including fiber. However, it is necessary to consume it in moderation due to its high sugar and calorie content. If fruits are not dried well, they spoil quickly.
Properly dried fruits retain their freshness for up to a year when stored in a cool and dry place. It stays in the refrigerator for a longer time.
Haricot bean
Beans are one of the easiest sources of protein to store and one of the most nutritious foods in the long term. It is packed with various important minerals such as protein, fiber, and magnesium. Can last for many years non-perishable foodsis den.
Milk powder
Dry milk powder can easily be stored for 10 years or more.
Honey
Honeyis a natural antibiotic. Properly stored honey can last for years.
Honey may crystallize over time, but it does not actually spoil or become unusable. The reason it is so resistant to degradation is that only 17% is water, which is too low to harbor most bacteria and fungi. Honey actually dries out bacteria, so it's actually self-protective.
Sugar
Both white and Brown sugarcan be used indefinitely if stored in an airtight container away from light and heat.
But if moisture is allowed to mix with the sugar, the sugar can harden and clump together and even become a food source for bacteria. Store your candy in a vacuum container for long-term storage.
Extra virgin olive oil
with many impressive health benefits olive oil, It can be stored for a year or more if kept in a dark and cool place.
Canned olives
Oliveis a healthy source of fat and can last more than a year if properly canned.
Seeds
Many types of seeds contain protein, fat, and fiber. Flax seeds, chia seeds, sunflower and pumpkin seeds non-perishable foodsIt is dense and can be stored for a long time under suitable conditions.
Vinegar
Since vinegar is a mild acid, it can last indefinitely as long as it is sealed. The same goes for apple cider vinegar, as long as it's kept in a cool, dry place.
Properly stored white vinegar also remains unchanged over time.
Soy Sosu
Soy saucecontains high levels of salt, which is a great preservative. So if soy sauce is properly sealed and stored in a dark cupboard, it will remain perfectly usable indefinitely.
Salt
You probably haven't seen any mold on the salt. Pure salt is a very harsh environment for bacteria and never spoils.
Processing food with salt is one of the world's oldest food preservation methods. It is extremely effective at drying out microscopic creatures such as bacteria, so properly stored salt will remain usable for years.
However, if the salt has been fortified or additives such as iodine have been added, you can assume that the salt will have a shorter shelf life than regular stale salt.
White Rice
White rice will stay good forever if properly stored in an airtight container.
Corn starch
Corn starchis another powder ingredient that will stay good indefinitely. Store in an airtight container away from light and heat.
As with other herbs with dehumidification, dried herbs and spices are great foods for long-term storage. As long as they stay dry, they can last for years.
Food Safety and Storage
Food poisoning is often caused by bacteria from foods that are improperly stored, prepared, processed or cooked. Food contaminated with the bacteria that causes food poisoning may look, smell, and taste normal. If food is not stored properly, the bacteria in it can multiply to dangerous levels.
Beware of temperature hazard
Bacteria that cause food poisoning grow and multiply most rapidly at temperatures between 5 °C and 60 °C. It is important to keep high-risk foods out of this temperature zone.
Pay special attention to high-risk foods
The bacteria that cause food poisoning can grow and multiply more easily in some types of food than others. High-risk foods include:
– Raw and cooked meats and dishes made with them, including poultry such as chicken and turkey.
– Dairy-based desserts such as custard
– Eggs and egg products
– Small items such as ham and salami
– Seafood such as seafood salad, meatballs, fish cakes
– Cooked rice and pasta
– Ready-made fruit salads
– Prepared foods such as sandwiches and pizzas containing any of the above foods.
Food that comes in packages, boxes, and jars can become high-risk foods once opened and must be handled and stored properly.
Storing food in the refrigerator
The temperature of your refrigerator should be 5 °C or below. The freezer temperature should be below -15 °C. Use a thermometer to check the temperature in the refrigerator.
Freezing food safely
When shopping, buy chilled and frozen foods at the end of your shopping and take them home for storage as quickly as possible.
On hot days or on trips longer than 30 minutes, use an insulated cooler bag or ice pack to keep frozen foods cold. Keep hot and cold foods separate when taking them home.
When you get home, immediately put chilled and frozen foods in the refrigerator or freezer.
Avoid refreezing thawed foods
Bacteria that cause food poisoning can grow in frozen foods as they are thawed, so avoid thawing frozen foods in the dangerous temperature zone.
Store defrosted food in the refrigerator until ready to be cooked. If you use a microwave oven to defrost food, cook it immediately after defrosting.
As a general rule, avoid refreezing thawed foods. Foods that are frozen a second time are likely to have higher levels of bacteria that cause food poisoning.
The risk depends on the condition of the food when it is frozen and how it is handled between thawing and refreezing, but raw food should never be refrozen once thawed.
Store raw food separately from cooked food
Raw food and cooked food should be stored separately in the refrigerator. Bacteria from raw food can contaminate cold-cooked food, and bacteria can multiply to dangerous levels if food is not thoroughly cooked again.
Always store raw food in closed containers at the bottom of the refrigerator. Keep raw food under cooked food to prevent liquids such as broth from dripping and contaminating cooked food.
Choose strong, non-toxic food storage containers
Make sure your food storage containers are clean and in good condition and only use them for food storage.
If in doubt, throw
Discard high-risk foods that have been in the temperature danger zone for more than four hours – do not refrigerate and store for later. Check the expiration dates of food products and discard out-dated foods. If you are not sure of the expiration date, throw it away.
As a result;
Long time non-perishable foodsare foods that contain little or no moisture and are not temperature sensitive. Food with higher moisture content can be stored for extended periods in many cases, but special handling is required to prevent spoilage.
