If you have tasted, smelled or touched food at any stage of spoilage or have had an item in your fridge that looks like a science experiment, you must be aware of the fact that food at any stage of rot should be thrown away. Inedible food is not limited to the spoiled one, stuff like cereal and crackers lose their crisp and are no longer pleasant to eat.
Don’t ever try to eat food that has gone bad as you might become nauseous, end up vomit, get diarrhea, and even food poisoned. In a recent study by Timothy W. Jones, an anthropologist at the University of Arizona, he reported that the total amount of U.S household food waste is $43 billion dollars a year which is just about $600 worth of food that is thrown away per average household.
There are 2 main causes of food going bad which are microbial and autolysis. Yeast is a microorganism and it will make the food ferment. Mold and bacteria are also microorganisms, and they will thrive, go about completing their life cycle while reproducing in your food. Autolysis simply means that the enzymes activity especially in raw food from plants and animals will make it undergo texture, color and flavor and when the air will oxidize the food and make it turn rancid or change it’s color.
Keeping your food fresh as long as possible can be done to prevent good food from going to waste. Food can be preserved to keep it from spoiling and there are certain techniques to get rid of these microorganisms, retard bacterial growth, reduce enzyme activity, and the ill effects of the air oxidation plus the Ethelyn gas that food emits. Food preservation techniques include changing its temperature by refrigerating or freezing it, placing it in closed containers such as cans, and eliminating the ethylene gas that is emitted by the produce.
The effects on Ethelyn gas, which is also known as the ‘death’ or ‘ripening hormone’, was notice by some growers as when their produce was left to ripen in storage places that has kerosene heaters. When lemons were transferred and other heating elements were used, they took much longer to turn yellow.
Thus, it was discovered that Ethelyn gas is one of the primary reasons why a food would ripen and eventually spoil. When placed in an closed container, these trapped gases will stimulate the production of more Ethelyn gas after reabsorption occurs. Even when the container is place in the fridge and the temperature is change, this process will continue unless the container used is one that can remove the trapped gases.
There is one such food storage container that can do this because it is made with natural minerals that will attract the molecules of this gas and remove them. The air that will be left inside the container will no longer be that of this ripening hormone and the food aging process can be retarded. It can also help prevent freezer burn and can be place in the fridge, freeze and microwaved to heat up the stored food. Always Fresh Containers is made with nanotechology that will enable you to retain the crispiness of food, slow down the spoiling process, and keep your food from going bad for a much longer period of time.