Meridian Magazine : : Print

Storing Food Safely
By Carolyn Nicolaysen

When the media respond to public interest in natural disasters with program titles like “It Could Happen Tomorrow,” and endless news stories on terrorism, it is hardly remarkable that many in the mainstream are now looking more seriously at food storage and preparedness as no laughing matter.

Whether it is the government recommending that families have a three month supply of food and a 72-hour emergency kit, or church leaders advising that we have a one-year food storage plan, more of us are doing something about it, and investing time, effort, and money to implement a plan of action. Thus comes the question, “How do you store that much food safely?

It would be a sad situation indeed, to finally be faced with an emergency need for food storage, only to find that our supplies are damaged or spoiled.

Food Safety — Not just a Problem at the Store

The quality and nutritional value of foods will deteriorate over time. Even foods that have been properly dried, canned, or frozen may become unsafe if stored under poor conditions or beyond their storage life. The taste and nutritional value decrease when foods are stored too long or in unfavorable conditions.

The shelf-life of foodstuffs depends upon several factors: the quality of the food at the time of purchase; the packaging, temperature, and humidity in the area in which the food is kept; and light.

On the other hand, no amount of care when storing food can compensate for poor quality food. If food is not sterilized or properly handled before packaging, it will ultimately spoil due to the growth of microorganisms.

Foods, such as dairy products, meats, poultry, eggs, and fresh fruits and vegetables, will spoil rapidly if not stored at proper temperatures:

Dairy products should be stored at refrigerated temperatures between 34°F and 38°F (0.5º to 3.3ºC)
Meats keep best between 33°F and 36°F (0.5º to 2.2ºC), and eggs 33°F to 37°F (0.5º to 2.8ºC).
Fresh vegetables and fruits should be stored between 35°F and 40°F (1.66º to 4.4ºC).
All refrigerated foods should be stored at less than 40°F (4.4ºC). Placing a thermometer in the refrigerator and freezer will help you control the temperature. This is especially important during the hot summer months and during a power outage.

When grocery shopping, pick-up refrigerated and frozen foods just before you check out. Refrigerated foods should be cold, and frozen foods should be solid with no evidence of thawing. I always reach in the back of the case to get the coldest items. Refrigerated and frozen food should be bagged together. Always make grocery shopping your last stop of the day or take a cooler in your car to store the food if you need to make other stops.

Frozen foods should be stored below 0°F (-17ºC) in moisture-proof, gas-impermeable plastic or freezer wrap. Make sure to label and date frozen foods. Frozen foods may be safe to eat if stored beyond the recommended storage time, but quality may diminish.

Take care not to overload a freezer and block the circulation of coolant. This will lower the efficiency of the freezer. Keep the freezer full, but not stuffed, as this will increase efficiency and help preserve food longer in a power outage. If you are running low on food and waiting to restock, freeze some containers of water. These can then be used as ice packs for coolers and in an emergency, would be another source of drinking water. In the meantime, they help your freezer operate more economically.

Basic Guidelines

Following are some basic guidelines to help you store food safely:

Storage areas should be kept between 32º and 70ºF (0º to 21º C). The cooler the storage area the better your storage will retain its value.
Storage areas should always be kept dry with humidity at 35% or below, if possible. Canned goods stored in high humidity areas may rust, thus spoiling the food stored.
Your storage area should be adequately ventilated to prevent condensation of moisture on packaging material.
Food should not be stored directly on the floor. The lowest shelf should be at least two feet off the floor.
Food should be stored in a dark location.
All supplies should be dated when you bring them home from the store, with the date they are purchased. This will help you rotate them more effectively.
Your storage area should be free of insects and rodents. When designing and building a food-storage area, minimize areas where pests can hide. Seal cracks and crevices, and eliminate any openings that insects or rodents may use to gain entrance to the storage area.
Never store food items in areas where chemicals, cleaning supplies, insecticides and paints are stored. Contamination of food or eating utensils with a household cleaner, paint, gasoline, fertilizers or insecticides could result in chemical poisoning and illness or death. Items stored in plastic or cardboard are especially susceptible to contamination.
Discard all canned foods belonging to any lot or case where some cans are swollen, badly dented, rusted, and/or leaking.
Dried fruits and vegetables have a long shelf-life because moisture has been removed from the product. Unopened dried products may be stored for six months at room temperature.
Again, remember — high humidity will damage dried foods and reduce their shelf life. To prolong the life of dried items store in a refrigerator.
Be aware of weight. Store foods in containers that you can lift and move. If your home is flooding you want to be able to save you food storage which means you will need to move it to a higher location.
If an infestation occurs, discard infested food, remove all other items from the storage area, and wash down all surfaces. If you have drawers, remember to remove them and clean all surfaces of the drawer and back of the cupboard.

Food and water should only be stored in food grade containers. If you have stored food in other than food grade containers, discard it immediately.

Container Dos and Don’ts

So what are some good storage container options?

Glass Bottles: Foods stored in glass should be stored in a dark area. If this is not possible, store these foods in a cardboard box or wrap in aluminum foil. Light will increase the rate at which food quality is lost. Canning jars should be stored in their original boxes after being filled. This will help prevent breakage and will contain any breakage that may occur during a natural disaster. Items purchased in glass containers should be stored in boxes with paper or cardboard between the bottles or on shelves with a guard attached to the front of the shelf to help prevent jars from falling and breaking during earthquake. Glass containers are rodent and insect proof and when properly sealed will not allow air or fumes to degrade the products stored.
Metal cans: Cans are a great storage option, especially in areas that are prone to flooding. After a flood it is easy to disinfect the can while still protecting the food inside. Metal cans are heavy and not appropriate for 72-hour kits. They will rust in humid areas and should be stored with care and rotated often under these circumstances. Metal cans are also airtight, rodent and insect proof. Typically canned goods have a one-year expiration date from the date of manufacture before the quality diminishes. Many foods, especially canned foods, have a product code stamped on the bottom or top of containers providing information such as a "use by date" or "best quality date." The name of the plant where the food was produced and the lot number may also appear. Codes are not standardized from one manufacturer to another. Manufacturers may indicate the "use by date" as month and year such as: FEB08, stamped on top or side of the container. FEB08 means the food is best if consumed by February 2008. The first letter of a month and number corresponding to a year) may also be used. F8 would indicate that the product is best used by February of 2008. Many food manufacturers provide a Toll Free number for consumer questions.
Plastic buckets or bottles: Only food grade plastic containers should be used for storage. Other plastics have been manufactured using chemicals which can be toxic. If you are unsure, check with the supplier or manufacturer before storing food. Determined rodents have been known to enjoy a feast which was stored in plastic containers.
Mylar bags: Mylar will protect food from contamination from air and other fumes, and are lightweight for carrying in an emergency. They will protect against light damage. They are very susceptible to rodent damage, and can be easily punctured. If not vacuum sealed, “sweating” can occur within the pouch.
Original store packaging: When possible, food should be stored in the original container. This will preserve the “use by” date and also any preparation instructions. Place items packaged in cardboard in another container to increase protection. I use packing tape to seal the ends of my boxes of pastas, cereals, and other easily infested items. If an infestation occurs, the pests can not get into the protected boxes and if a box came from the manufacturer infested, critters cannot get out and infest other items.

Please don’t use:

Plastic bags: Plastic bags meant for trash or garden use have been chemically treated. These chemicals can be toxic.
Paper: Paper will absorb moisture in the air which can then be transferred to your food, spoiling it. Pests and rodents love paper, an easy meal!
Cardboard: A cardboard box is a good place to store items in their original containers, but not as your primary container. Cardboard, like paper, will absorb moisture in the air, and an easy target for pests.

During a national or local crisis, food distribution networks will be disrupted and food may not be available to purchase for days or weeks. Our foresight and effort to store safe and delicious foods will comfort and sustain our families at a time when distress may be found all around us. As the credit card people like to say: “Priceless!”