1. World problems
  2. Prepared food spoilage in storage

Prepared food spoilage in storage

Nature

Foods, especially perishable foods, may become spoilt as a result of lack of adequate storage, preservation or packaging. This leads to abnormal flavour, colour, odour or consistency, which may or may not be harmful.

Incidence

In 1986, about one half of the European refrigerated surplus food stocks were no longer fit for consumption by human or animal.

When cooked foods cool to room temperature, microbes begin to proliferate. The longer they wait, the greater the risk. Cooked foods should preferably be eaten just as soon as they come off the heat. A common error in households, responsible for countless cases of foodborne disease, is putting too large a quantity of warm food in the refrigerator. In an overburdened refrigerator, cooked foods cannot cool to the core as quickly as they must. When the centre of food remains warm (above 10 degrees celsius) too long, microbes thrive, quickly proliferating to disease producing levels. It is also essential that reheating is done properly so that all parts of the food reach at least 70 degrees celsius.

Claim

Prepared food spoilage in storage is a critical issue that demands urgent attention. It not only leads to significant economic losses but also poses serious health risks due to foodborne illnesses. With rising food prices and increasing waste, we cannot afford to overlook the importance of proper storage practices. Addressing this problem is essential for ensuring food safety, reducing waste, and promoting sustainability in our food systems. We must prioritize solutions to combat this pressing challenge!This information has been generated by artificial intelligence.

Counter-claim

Prepared food spoilage in storage is an exaggerated concern that distracts from more pressing issues. With modern refrigeration and preservation techniques, the risk of spoilage is minimal for most households. People often overreact to expiration dates, wasting perfectly good food. Instead of fixating on spoilage, we should focus on promoting responsible consumption and reducing food waste. The alarmist narrative around spoilage detracts from the real challenges of food security and sustainability.This information has been generated by artificial intelligence.

Broader

Narrower

Bread hardening
Yet to rate

Aggravated by

Disasters
Presentable

Reduced by

Strategy

Value

Spoilage
Yet to rate

Reference

SDG

Sustainable Development Goal #2: Zero Hunger

Metadata

Database
World problems
Type
(D) Detailed problems
Biological classification
N/A
Subject
  • Amenities » Food
  • Societal problems » Waste
  • Transportation, telecommunications » Storage
  • Content quality
    Presentable
     Presentable
    Language
    English
    1A4N
    D2243
    DOCID
    11422430
    D7NID
    146327
    Last update
    Oct 4, 2020