Deciding on the right food strategy for your home requires some thorough research. We will discuss the critical difference between food storage and preservation.
Food preservation is the process of treating your foods to preserve them for much longer in storage. Traditional food storage is the best way to get started for beginners. Food storage is more straightforward and is done by accumulating long-lasting foods to store inside your home quickly.
This article will discuss almost everything you need to know about food storage and food preservation. There are various preservation and storage methods to consider too. By the end of the article, you should be able to tell the differences between both and determine the best method for your own home.
We have gathered tons of research on both food storage and preservation by testing various methods on our own. The data provided in this article was compiled by experts who understand how to execute both food storage and preservation properly.
Food preservation has been practiced for a long time, with salting being widely regarded as the first method.
Centuries of trial and error have taught us the safest food preservation methods, which must be prioritized if you want to maintain the quality and safety of preserved food. The good news is that you can do so in any situation with the appropriate instruction and materials.
Food preservation is the act of applying a physical or chemical treatment to food items to preserve their nutritional content and avoid food deterioration or spoiling over time.
The shelf-life and shelf-stability of food are extended by food preservation (which, by the way, is the main reason for preserving food). Another advantage is that it protects the food from dangerous bacteria and enzymes that might affect human health.
Microorganisms cause or accelerate food spoilage. In certain circumstances, the addition of beneficial bacteria and yeasts to food, such as cheese or wine, adds particular characteristics and helps preserve it. Food quality, edibility, and nutritional value are all affected by spoilage.
Advantages Of Food Preservation
Food preservation has lots of advantages, some of which include:
- Longer shelf-life
- Risks from microbial pathogens are reduced.
- Reduced spoilage
- More availability of convenience foods, such as ready-to-serve beverages, instant mixes, etc.
The storage of food is a traditional domestic technique that has been practiced for thousands of years in times of abundance to prepare for times of famine or scarcity.
Food storage, when done correctly, is a means of protecting your health as well as the money you've invested in your groceries. Not only is it wasteful to throw away food that has been poorly stored, but it may also be harmful to your health if you eat the food without realizing it has been contaminated.
The practice of keeping food in a safe container and at an appropriate temperature for later use is known as food storage. Good storage facilities, such as plastic containers, cabinets, larders, racks, shelves, freezers, and refrigerators, are required for proper food storage.
Advantages Of Food Storage
- Food storage reduces waste in the home
- Food storage is helpful during emergencies
- Grocery bills are reduced
- Food storage serves as protection against inflation
Three Types Of Food That Can Be Preserved And Stored
All food can be stored or preserved, classified into three groups; they require different preservative and storage methods.
1. Perishable Foods
Perishable foods can only be stored at room temperature for a few hours or up to two days before they deteriorate. Milk, dairy products, meat, fish, poultry, fruits, vegetables, and prepared meals are examples. Perishable foods must be kept at refrigerator or freezer temperatures to be stored for an extended period. Many perishable foods should be consumed within 3-7 days if refrigerated.
2. Semi-perishable Foods
Semi-perishable foods can be kept in the refrigerator for a few weeks or perhaps a month or two without spoiling. The environment's temperature and humidity have an impact on the shelf life of such food items.
With proper care and storage, food may be preserved for a long time without spoiling. Cereal and pulse foods, such as wheat flour, semolina, vermicelli, Bengal gram flour, and some fruits and vegetables, such as citrus fruits, apples, pumpkin, tubers, yams, potatoes, garlic, and so on, are examples of semi perishable food.
Semi-perishable goods can last six months to a year if stores and preserved correctly, such as in a clean, vacuum-sealed bag. Some, if frozen, can last longer.
3. Staple or Non-perishable Foods
Non-perishable foods can last for months or even years if they are handled and kept correctly. Examples are preserved foods (canned, dried, pickled, etc.), entire cereal, pulse, millet grains, dried beans, oilseeds, nuts, fats and oils, honey, sugar, jaggery, salt, and certain spices.
Note, even if they are stored under normal circumstances, they might lose quality with time.
To a large extent, food perishability determines the preservation procedures employed to preserve the food in excellent condition.
Non-perishable food preservation strategies focus on keeping insects, rodents, and other pests out of the food while also keeping it dry to avoid mold growth. Refrigeration, drying, freezing, canning, and the use of chemical preservatives all have a role in extending the shelf life of perishable and semi-perishable goods.
If done correctly, these treatments can keep such food items safe for months or even years.
Method Of Food Storage And Preservation
To prolong the shelf life of food at home or in your food business, you can use the following methods.
The earliest technique of food preservation is drying. This technique lowers water activity, prevents bacterial development, and reduces weight, making it easy to carry the foods.
Freezing is the process of storing prepared goods in the freezer. Potatoes, for example, can be kept in dark rooms, but prepared potatoes must be frozen.
The smoking method exposes food to the smoke from burning wood to cook, flavor, and preserve it. Hot smoking, cold smoking, smoke roasting, and smoke baking are some of the used methods.
4. Vacuum packaging
Thanks to the vacuum packaging, the vacuum is the maintenance of airtight bags and bottles. Because there is no oxygen in the resulting vacuum, the bacteria die.
5. Salting and Pickling
Curing, often known as salting, is the process of removing moisture from foods such as meat. Pickling refers to preserving food in a salt solution or marinating in vinegar.
At a concentration of 20%, salt kills and hinders the development of microorganisms. Pickling can be done in a variety of ways, including chemical and fermentation pickling.
6. Canning and bottling
Cooked food should be sealed in sterilized bottles and cans. If the bottles or cans are boiled, it weakens or kills the bacteria. The food is once again at risk of spoiling once the can or bottle is opened.
Fermenting, jellying, sugaring, and potting are some other ways of preservation.
Factors To Consider When Storing Preserved Food For Long-Term Use
The most important factor that determines food shelf life is the temperature at which food is stored. A steady temperature between 40 and 60 degrees is ideal for food storage. Heat degrades the nutritional value of food that has been kept.
Moisture encourages microbes to grow and causes chemical reactions in stored food, causing it to spoil. All food should be stored in a cold, dry environment.
Excessive oxygen may cause food to deteriorate, allowing bacteria to grow, especially in fats, vitamins, and food color. The oxidation of substances in foods is prevented by removing oxygen. As a result, you should use oxygen absorbers while packaging your food.
This type of energy has the potential to damage the nutritional value of foods. To store and preserve your food for a long time, the food should be kept in dark areas.
Food should be stored in containers made of food-grade plastic, metal, or glass. Ensure the container doesn't contain any chemicals that might go into the food and affect your health. For best storage life, use containers with an airtight seal.
Certain food preservation and storage techniques can be difficult to master, but you'll likely feel a feeling of accomplishment and pride when you do. You'll also increase your understanding of food hygiene since many preservation and storage procedures need precision and care to ensure food safety.
Food Storage vs. Food Preservation: What’s The Difference?
The major difference between food preservation and food storage is that food preservation involves caring for and treating food so that it will remain in good condition for a long time. In contrast, food storage involves storing preserved or purchased food in a safe and suitable environment.
Food storage is the more straightforward method for beginners. Food preservation is a more advanced process that requires learning and experience to master.
About THE AUTHOR
I have over a decade of experience in food and beverage management, including a ServSafe food safety qualification. As part of this qualification, I have been professionally trained in safe food storage.Read More About Mark Walker