The Cause of Spoilage
Why do some foods spoil faster than others? The rate a food product expires is based on several factors, both internal and external. Mostly, however, microbes are to blame. Most other factors, such as temperature and composition, merely dictate a food’s susceptibility to these microbes. Similarly, the food’s surface exposure (i.e. peel, shell, skin, or nothing) plays a role in protecting it from such bacteria. In terms of external factors, however, the way in which onboard provisions are handled has an influence.Storage
Temperature
As explored in previous posts, the colder the temperature, the slower the respiration process. As well, the colder the temperature, the slower the microbes become. For example, fresh vegetables stored at 40ºF (90-100% humidity) will last up to 5 days, while root vegetables in a well-ventilated environment between 50 and 60ºF will last up to a week. Conversely, canned fruits and veggies expire after a year in cool, dry storage spaces of 85ºF. Depending on the temperature, milk may also survive anywhere between 8 and 20 days. Freezers keep food protected the longest, however; spoilage can still occur. Typically, ground beef lasts up to 4 months in deep freeze, whereas regular cuts of beef, seafood, and poultry reach a year. Otherwise, when stored fresh in the refrigerator, cook and consume within days.Air Supply
Containers for fruits and veggies seal in moisture, which is a good thing; however, suffocating foods in plastic, non-breathable bags only accelerates spoilage. Air can dry food out, transport bacteria, and cause oxidation. At the same time, many foods still require some oxygen supply — herbs, berries, bananas, and leafy greens (to name a few). With this in mind, consider the following victualing management practices: -- Wrap herbs/greens in a damp towel and store in a salad spinner; -- Store berries and grapes in a mesh basket in the refrigerator; -- Keep avocados, tomatoes, and bananas at room temperature in the open air; -- Apples, oranges, peaches, and pears can be stored at room temperature as well, depending on the rate of consumption.
Exposure
Countertop
Foods that require refrigeration should not be left on the countertops for too long. This includes the moment before stocking cold rooms and the period between preparing and cooking. When perishable foods warm up on the counters, the various dormant yeasts, enzymes, and moulds wake-up and reproduce. Left-overs are particularly susceptible to these problems.Utensils
Sharing spoons, spatulas, forks, and knives encourages cross-contamination. Since different foods spoil at different rates, separate utensils should be used for each particular food or food group. For example, cutting vegetables with the chicken knife poses a great health risk. Although there will be more dishes to clean at the end of the day, caterers will prevent premature spoilage by doing this.Spoiled vs. Dangerous Foods
When food goes “bad” — that is, it expires and/or passes its prime — it does not necessarily turn harmful. Of course, the odours and the tastes may seem off-putting, but the foods will not necessary poison you. Knowing which foods are hazardous is essential to the health and safety of all onboard, as it indicates which victuals must be stored and disposed of in a specific manner. The microbes discussed above do not typically pose a threat. Pathogens like salmonella and E. coli do. The worst part is that such pathogens are much harder to detect: The tell-tale signs are not as obvious as a change in colour or scent. Furthermore, such bacteria can spread and contaminate other food. So how can a victualing management service stop this from happening? With knowledge, caution, and preparation.First-In, First-Out Approach
Organization is important. Keep track of all “received” dates for food stored in the cupboards, freezers, and pantries. Since various boxes may come at once, creating a “best-before” spreadsheet can help caterers prioritize consumption and plan a menu. Thankfully, freezers help prolong the shelf-life of many foods, and so does preservation (jarring, canning, etc.). Remember, packaging often accelerates rather than deters spoilage, so be mindful of what you put food in.