Low temperatures, ideally between 0-4°C, demonstrably slow down enzyme activity, oxidation processes, and microbial growth, according to A. Zabulionė, a junior researcher at the Food Analysis Science Laboratory of the Kaunas University of Technology (KTU) Institute of Food Science. She emphasizes that the changes in a food product are not limited to its nutritional value; the product’s safety can also change significantly over time, potentially leading to spoilage.
The KTU scientist advises that the higher the moisture content of a product, the faster the spoilage process will occur. Therefore, when storing such items in a refrigerator, it is necessary to check them not only for a reduction in nutritional quality but also for other potential safety risks. Furthermore, A.
Veryga highlighted concerns regarding listeria contamination in vegetables, suggesting that testing is advisable in these cases. The guidelines also caution that freezing does not guarantee preservation; products must be frozen when they are fresh. These considerations underscore the need for careful monitoring of perishable goods.
Understanding these factors is crucial for maintaining both the quality and safety of food items. Consumers should be aware that the storage conditions impact the more than just the nutrient profile.
Topics: #food #more #significantly
