On the Shelf Storage (2231)

There are many foods you can store at room temperature in kitchen cabinets, in the pantry or in the basement. On-the-shelf foods generally have a relatively long storage life. Many will keep for a year or more. In hot, moist atmospheres, some packaged foods require special attention to avoid damage by insects and mold. You should keep most foods stored on the shelf tightly sealed and in a dry place, preferably away from light and heat.

Several things can happen to foods you store in the cupboard for too long or under poor conditions:

1. Nutrient loss, such as vitamin loss and protein degradation.

2. Spoilage by microorganisms, enzymatic action or insect infestation.

3. Quality loss, such as color, flavor, aroma, texture or general appearance. Bread and bakery goods may become stale, oils may become rancid, spices lose flavor.

4. Loss of functional properties such as leavening activity in baking powder and thickening power in sauce mixes. This can happen if moisture affects the food.

Shelf-stable foods are considered "non-perishable" at room temperatures. Many unprocessed foods fall into this category and are unaffected by microorganisms because of their low water content: included are such foods as pastas, cereal, grains, or nuts. Processed food products can be shelf-stable if they are preserved by:

- Heat (such as canning)

- Dry formulation (cake mixes)

- Reduced water content (raisins or crackers)

Store foods in cool cabinets. Put dishes or pans in the cabinets over the range, near the dishwasher or over the refrigerator. In these places, the temperature is too warm for food.

Never store potatoes, onions or any liquid or canned goods beneath the kitchen sink or in cabinets through which water pipes, drain pipes or heating pipes pass. Also, these areas attract insects and possibly rodents through openings that are almost impossible to seal adequately. Any leakage from the pipes can damage the food products.

Never store anything you eat near potent household chemicals. Bottles of cleaning chemicals could be mistaken for food.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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