does the way food is stored affect its freshness?
449783
yes. certain food stay fresh longer when left in room temperature, while some would need to be kept chilled. the packaging also has an effect. some food need to 'breath' in order to stay fresh.
933132
The science of food preservation means that you are able to destroy all organisms that might cause spoilage or sickness. \nFruits can be anned in a water bath because they are acid. Vegetables can not, they need a pressure canner. (meats also)\nYou need glass jars, washed and sterilized.Washed fruit is packed in and boiling  sugar water s put in to the top. The jar s sealed an placed in a boiling water bath for 10 minutes. Meats and vegetables must be processed at a higher temp. to destroy spores of botulism organisms.
784773
Fascinating question. I would guess that under some conditions, then YES.\n\nMainly the closer to UV (bluer light) I would say could promote ripening and it would be the most like sunlight.\n\nripening of course being en-route to decay....
1162082
Sometimes.If it's fresh like the stuff you get at the chinese resturants it is and has a lot of antioxidiants in it.Besides the bottled stuff tastes like crap....
1171310
Tinned food is hermetically sealed and sterilised at a high temperature, so there are no bacteria to destroy the food. Usually there is no need for any preservatives, though I think some are used to help tinned vegetables retain their colour.\n\nIt's only once it's opened that one has to store it out of the tin and in the fridge. Once bacteria get access to the food it will go off as quickly as fresh food and once it's opened, the acid in the food can begin to dissolve the metal of the can where the lining has been damaged.\n\nTins of food have been found which are still ok to eat after 50 years or more but early tinned food sometimes used lead to seal the cans which made the food unfit to eat before very long.\n\nWikipedia has this:\nhttp://en.wikipedia.org/wiki/Cannery
537649
What is a fresh vegetabal?
912323
Keeping it away from sulfides, which are present in many foods and to some degree in the atmosphere.  Keeping it in a sealed cabinet will help.
966158
yeah, its preserved fruit. Some are lost in heating up and over time. But making your own jam and eating over the winter is much better than buying stuff in the supermarkets.
363473
its one of those point of view things.  A chips is considered stale when it is softer than the original, bread is considered stale when it is harder than original.  It has to do with moisture.  For a chip, it originally has less moisture than the surrounding atmosphere.  With everything wanting to be in balance it absorbs moisture trying to achieve this making it "stale".  For bread it is the other way around.  It has more moisture than the atmosphere so it gives off moisture turning it hard, stale.
804870
It means: Is the food you buy fresh enough to eat? It is Kind of an expiration date.
296272
Bananas and bread are two foods you should never refrigerate because they go "downhill" faster if you do!  Bananas spoil faster in the fridge than on the counter.  If you want fruit to ripen faster, close it up in a brown paper sack (never plastic).
20794
..a busy supplier will also have a high turnover rate..which ensures fresh products (in the case of food or perishables). You won't get stuff that has been sitting on the shelf for months.
959647
What is better: fresh spices of dried?
430680
Perishable food is food that can rot if not kept in a refrigerator.\n\nRaw beef is perishable, beef jerky is not.\nCooked rice is perishable, dry rice is not.\n\nAlways keep your refrigerator colder than 41 degrees F (5 degrees C) to keep food safe. And when you buy perishable foods, put them in the fridge withon 2 hours of purchase so they don't get contaminated.
698973
Handwashing offcourse...but with soap[better if we use an antibacterial soap]\nBut if u want to avoid bacterial contamination in some food item,then store it at low temp.[4 degrees C to -20 degrees C....depending on the type of food],Salting and Canning can be done in case of high protein food esp.fish.Increase sugar conc. in case of sweet food....increasing sugar or salt conc. can kill microorganisms.\nAlso,we can go for boiling[20 minutes],autoclaving[heating under pressure of 20 psi. for 20 minutes-30 minutes] or heating in  hot air oven at 250 degrees C for 2 hours.By this we can eliminate bacteria from non edible stuffs.\nThere r many more methods....but these r some basic ones.\n\nThanks.
1043440
Canned food can be as nutritious as fresh food, but the problem is it has a lot of salt and often a lot of additives.
851231
I assume you mean perishable food products.  It depends on the store.  At bakery outlets you can buy day old for human consumption, or 2 day old for livestock (such as sheep) feeding.  If you mean canned goods, cereal, etc., at most retailers it is destroyed.  This is what we do at Target.  If it has passed the shelf date, it can not be given to shelters or sold because the guarantee (for freshness) is no longer valid.  And stores could find themselves involved in a lawsuit if someone consumes tainted, expired food.