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Storing Perishable
Foods
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Basic criteria for ascertaining the
fitness of food for eating (Acc.to
Frazier, 1958):
• The desired stage of development and
maturity.• Freedom from pollution at any stage in
production and handling.
• Freedom from objectionable changes
resulting from microbial attack or action
of enzyme of the food.
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HOUSEHOLD TEST FOR FOOD
SPOILAGE
FOOD
INDICATIONS OF
SPOILAGE OR
CONTAMINATION
COMMENTS
Fish
Gills gray or greenish.
Eyes sunken. Flesh is
easily pulled away from
bones. Fingernails
indentation persist in
flesh. Fish is soft.
Off-odor can be detected
quite easily in spoiled
fish.
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Fruits and Vegetables
Evidence of a white or
grayish powder indicates
spray residues. These
chemicals may be
poisonous and should be
washed off. The
chemical may be present
around the stems of fruit
and at the juncture of the
leaves and the stems of
cabbage cauiflower,
celery and lettuce.
Most of the chemicals
used by growers are not
dangerous; but some
may be. All fruits and
vegetables must be
washed before eating or
cooking. Cooking does
not neutralize the
chemical spray.
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Cereals
Insect infestation can be
readily seen if the cereal
is spread on brown
paper. Adjoining hatches
of cereal on the pantry
shelf also should be
examined and the
containers in which the
infested cereals were
stored should be scalded
and dried before being
reused.
None of the insects that
usually infest the cereal
are dangerous even if
accidentally consumed.
But no one would like to
eat such infested food.
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Salads
There is no specific test
for salads. Chicken
salad, tuna, and other
fish salads, nonacid
potato salad and all
types of cold cuts must
be kept refrigerated at all
times. All have been
touched with the hands
during their manufacture
and may be considered
slighty infected.
Refrigeration of these
foods will keep any
possible infection from
increasing. Spoilage is
often impossible to
detect until these foods
are totally spoiled. Serve
salads immediately after
taking them from the
refrigerator.
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Frozen food
Frozen foods such as ice
cream will spoil if kept
out of the refrigerator for
any great length of time.
Spoilage is caused by
warming of these foods
to room temperature and
the resulting growth of
bacteria in or on the
food.
Cook frozen vegetables
thoroughly before
serving to destroy any
infection that may be
present. Frozen food is
not refrigerated but must
be placed in a freezer.
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Left-over food
The off-odor of spoiled
food is not always
perceptible. Do not serve
left-over cooked foodafter 36 hours even if it
has been refrigerated
unless it is recooked
thoroughly.
Bacterial spoilage of
food begins as soon as
the food is becomes
warm. Refrigeration will
retard this bacterial
action and delay the
spoilage. Refrigerating
the food below 45°F
between serving and
cooking will keep the
food safe.
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Canned food
Swelled top and bottom.
Dented areas along the
seems. Abnormal color
of contents. Indications
of foaming. Milkiness of
liquor above food.
These indications of
spoilage apply to canned
vegetables, meats, fish,
and poultry. Home-
canned meats and
vegetables must be
thoroughly cooked
before serving.
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"WHEN IN DOUBT, THROW
IT OUT."