storing perishable foods

8/13/2019 Storing Perishable Foods

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Storing Perishable

Foods



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.



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.



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.



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.



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.



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.



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.



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.



"WHEN IN DOUBT, THROW

IT OUT."

storing perishable foods

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