In this article you will understand what are the important steps to carry out a good storage of food.
When the food is received at our base, a series of precautions are taken so that it is delivered to the vessel with the highest quality possible, because as we have already highlighted, these products often need to last a long time to feed the crew during the journey. . However, it is useless for the products to be delivered with quality if the food is stored improperly.
Even if those responsible for the vessel already know the essential precautions, there are measures taken that can be applied in the context of everyday life, such as storing the month’s purchases, for example, and which will be fundamental to preserve not only food for longer, but also its nutritional properties. These precautions are important not only for ships, but for any place that needs care with these foods.
How to store fresh food.
Even with all the care, there is information that is not passed normally and that helps in the durability of the products. Did you know that potatoes and onions shouldn’t be stored together? Or that the cucumber should be kept separately?
Another important factor is that, if well maintained, problems with the spread of microorganisms harmful to health are avoided. This attention also prevents cross-contamination and accelerated deterioration from happening and as a result, unnecessary expenses and food waste can be avoided.
Fruits can be stored at room temperature when they are still green, as long as it is in a cool place, free from insects, sun and moisture. Once ripe, the ideal is to store in the fridge for about a week.
To increase the durability, they can be frozen, aiming the production of juices, vitamins and even cakes. In this condition, they can be stored for 3 to 6 months.
Outro processo que é necessário ficar atento é a emissão de etileno derivado desses alimentos. Fruits naturally emit this gas, but when they come into contact with others, they can speed up the ripening process. That is why it is recommended that they are stored away from each other to increase their durability.
Vegetables are considered as not ripe and should be stored in dry places, free of insects and without exposure to the sun. It is also important that they be in a cool place or kept in the fridge, so they don’t end up drying out or rotting. All vegetables in which the edible part are the leaves, flowers or stems are called vegetables.
If they need to be stored in the fridge, they should be in separate bags, tied and free from moisture. That way they last for 2 to 3 weeks. They should be kept in bowls or plastic bags with paper towels on the bottom to absorb any remaining moisture. That way, they can last for a week.
It is still possible to freeze. For this, it is essential that cooking or blanching is done, which consists of the process of placing the vegetables in boiling water for 2 to 3 minutes, then draining and placing in a container with ice to cool. It is important to point out, however, that in this process the freezing must happen immediately and in this way they can be kept in the freezer for up to 3 months.
With the legume, the best form of storage is by type, because some of them react chemically with each other, reducing their durability. Therefore, it is important to separate them according to their types, such as:
- Tubers: foods that have thick and underground roots, that is, those that are developed below the ground. Examples of these foods are potatoes, beets, and carrots.
- Bulb vegetables: These are the types that grow as a flower and as a vine. The most used are onions, garlic and leeks.
- Fruit vegetables: basically this type of vegetable is the one that has seeds. The most common examples are tomatoes, corn, cucumbers, zucchini, eggplant, etc.
Another factor to consider is that not all vegetables need to be kept in the fridge and are often better kept outside. Tubers are an example. It is important that they are kept in dry places and preferably out of direct sunlight.
Some other foods also do better out of the fridge, such as cucumbers, tomatoes, and carrots, because they are more sensitive to moisture.
They can also be kept in the freezer for longer storage. In that case they can be pre-cooked to be used in soups and broths of preference. If cooked and peeled, they should be stored in the fridge for up to 3 working days.
Although they are not considered hortifruti, eggs also need special attention in storage and consumption, because. If not paid attention, they can be responsible for food poisoning from Salmonella, a type of bacteria that contaminates various foods, not only eggs but also undercooked meats, for example.
To know if the eggs are suitable before consumption, it is important to shake them lightly. If the contents move, the food must be discarded. You can also check for freshness by placing them in a bowl of salted water and observing how much it floats or sinks.
If it floats, it is also important to dispose of it, as it is not good for consumption. However, the deeper it sinks, the more fit for consumption it is.
Even if in supermarkets eggs are not stored in refrigeration, it is important to note that they are always close to well-refrigerated places, such as, for example, near the yogurt sessions or fresh juices. Diego Arruda, an expert in ranch shopping at NavSupply, reports that this storage is common, as they need to be in places with good air circulation and have a cool temperature to keep the food longer.
The indication of Anvisa (National Health Surveillance Agency) is that the eggs should be kept, preferably, refrigerated – including mandatory information on product labels.
Because it is a food that deserves attention, it is also necessary after purchasing and receiving the product, to be aware of the storage conditions of the eggs, in order to increase their shelf life and maintain their freshness. They need to be kept in a well-refrigerated place, however, without too many temperature variations. The ideal temperature is up to 25° Celsius and the place needs to be well ventilated.
Another detail is about the hygiene of eggs. They should never be washed before storage, but when they are to be used. That is, before preparation, wash the eggs only with running water, without using any products such as detergents or sanitizers, since the use of these products can contaminate the eggs due to the porosity of the shell.
Do not waste!
A great solution to store fresh food for longer is to prepare by-products derived from different types of food.
Even with adequate food storage, they undergo maturation, and therefore, at some point, they must be discarded. To avoid damage and undue disposal, it is possible to generate different types of by-products that will avoid food waste.
Common examples of products derived from different foods are jellies, pulps, preserves, etc.
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