Why foods go bad - Deepstash

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Why foods go bad

Most foods spoil because of the growth of microbes. Preserving food is an attempt to limit microbial growth. Food can be preserved by drying, salting, chilling, or storing in air-tight containers.

  • Drying is the most effective because microbial growth is inhibited.
  • Salting is effective because it removes moisture, creating an environment where microbes cannot survive.
  • Sugar coating can prevent bacterial cells from functioning correctly.
  • Storing in air-tight containers is less effective because there are probably a lot of microbes on the food before you put it in the container. Some microbes are anaerobic, meaning they don't need oxygen.

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MORE IDEAS FROM THE SAME ARTICLE

  • Unless a nuclear or chemical incident has contaminated the food, all foods that are not in the fresh aisle can be eaten with confidence. That is tinned or dried foods and even frozen foods. Vacuum packed would also be useful.
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Should humanity face a nuclear apocalypse of worldwide war, we need to understand which foods might be safe for survivors to eat, and how long the foods will last.

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Preservatives are used in foods to extend their shelf lives. One of McDonald's Big Mac in Iceland is an example of a long-lasting processed food. It has been on display since 2009, in a glass box. Preservatives that has been discontinued by McDonald's are:

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