Food Storage

A Brief Overview of Food Storage Intricacies

Since time immemorial the storage of food presented a challenge to mankind. Acknowledged as being vital in surviving famines, winters, and sieges, food storage quite often made the difference between survival and perishing for individuals, families, clans, and even entire cities; for those who enjoyed the plenty of the harvest, the bony finger of cold winter months was a chilling reminder that during a time period when no food could be gleaned from the land, the remainder of the harvest would have to provide for all the dietary needs of the family. Similarly, if rumors of war were spreading through the land, cities alongside the path of destroying armies knew that food needed to be stored within the city wall so that it could sustain the populace during times of siege.

Of course, since there are a variety of different food stuffs, those in charge for food storage have always sought for better ways to deal with the intricacies of any particular food item. Take grain, for example. If stored right after harvest, the grain is in danger of succumbing to mold because of its inert moisture. While you may have seen picturesque movie scenes that showed turn of the century English peasants storing their grain in sacks, it is noteworthy that this system of grain food storage was catastrophic not only because it permitted mold to grow but also because if offered easy access to rodents and other animals that would come and eat the grain. Grain spoiled by the invasion of rodents and also mold is rendered useless and many a city in times past has fallen into enemy hands simply because of grain stored in sacks.

Even more crucial than grain food storage is the proper storage of meat. Upon the slaughter of the animal, the meat needs to be taken to a cold storage area immediately to slow down the decomposition process. While it is true that wild game may be kept in cold temperatures – without the benefit of proper refrigeration – for about three days, pork will only keep for a few hours that way. This has inspired butchers of the past to find different ways of drying and curing meat so as to extend the shelf life. While the advent of the refrigerator and freezer units have greatly improved the shelf life of butchered meat, the sometimes lackadaisical treatment of meat has contributed to the sickening of restaurant patrons and also families if meat was left out in the warm area for too long and bacteria were permitted to grow unfettered.

Without proper refrigeration fish is one of the commodities that should be considered next to impossible to store. Walk through any fish market and the strong smell of fish from some stands will indicate who has been playing it fast and loose with the laws of food storage for the fish. The smell is an indicator that decomposition has set in to varying degrees, and consumption of the fish may lead to illness and in some cases even death.

Of course, with today’s technological advancements, food storage is no longer as dire a predicament as it used to be. Saran wrap, aluminum foil, plastic travel containers with snap on lids, and a wide variety of cooling bags, freezers and refrigerators all contribute to the longevity and safety of the food supply that individuals and entire countries enjoy. While it is still possible to disregard some common wisdom and directions for proper food storage and handling, by and large the implications of such mistakes are not nearly as dire as they used to be when entire cities would depend on the food that was stored.

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