SHELF-LIFE FOR SAFE FOOD CONSUMPTION [Article written for Bluebase content writing task]


The term ‘SHELF-LIFE’ in terms of food consumption has been garnering huge attention nowadays. What is Shelf-life?  Shelf-life is the length of time a food can be stored without affecting its safety and quality. Shelf life of a food begins from the time the food is manufactured and is dependent on many factors such as its manufacturing process, type of packaging, storage conditions and ingredients.  

To gain a better understanding we need to learn some basic terms of food industry:

What is “Lot Number” printed at the back of a food cover?

A lot number is a number given to batch of food materials being manufactured as a whole at the same time. This lot no. plays an important role in recalling a food product if it is harmful for consumption later.

What is an “Expiry date” mentioned in the wrapper of a food?

                An expiry date is the timespan till which a food is safe for consumption. Consuming food items beyond expiry date may lead to food poisoning. 

Why do companies provide “Best Before dates” on their food?

A best-before date reflects the length of time a food retains its best quality e.g. flavour. This does not mean that food is unsafe to consume after this period.


We keep stacking huge quantities of food products in our refrigerators. Food items that are stored for longer periods may pose serious threat to our health condition. So it becomes imperative for us to use food as per their ‘shelf-life’. Also foods become void of their nutrients if consumed beyond their shelf-life. Consumers should always follow manufacturers’ instructions on storage, particularly temperature and use of the product after opening. The consumers must also consider shelf-life information when purchasing foods to avoid unnecessary food waste (e.g.) unlike foods with expiry dates, many foods with best-before dates will be safe to eat even if this date has passed. 



TECHNIQUES FOR SAFE FOOD CONSUMPTION:

·         Always shop refrigerated products such as curd and cheese at the time of billing in a supermarket rather than picking them up front.

·         Don’t buy canned food products if the can appears to be crushed or damaged as the food inside may have been spoilt.

·         Avoid buying scratches and cracked eggs. Wash the egg before boiling. While boiling pour the egg after water gets heated.

·         Never store potatoes, beetroots and onions in fridge. This reduces their shelf-life. They may also sprout under cool temperatures causing them unusable.

·         Store spinach in plastic covers with small pores to avoid from getting spoiled.

·         Refrigerate idly and dosa flour only after fermentation.  It is always recommended to prepare flour for our consumption in our household itself.

·         Preserve grains and pulses in air tight containers. This increases their lifespan.

·         Meat items must be consumed instantly. Soak the refrigerated meat in cold water before cooking. Stored partially cooked meat must be heated only once before consumption.


CSCR strategy:


A.  CLEAN:

Always cook food after thorough wash in order to improve shelf-life. This also kills germs and keeps the food healthy.

B.  SEPARATE:

                    Always separate vegetables, fruits and other food items in good condition separately to avoid them from being spoilt soon.

C.  COOK:

                   Food materials must be cooked properly at appropriate temperatures.

D.  REFRIGERATE:

Never leave excess food items outside for more than 2 hours. Make it a practice to store excess food in fridge. 

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