Can you give me some examples of non-perishable food items?
vaccuum packed meals ready to eat(mre's) mountain house makes some( it's what the military uses in combat zones and have shelf life of about 5 years) canned soups, and canned veggies( check best by date! ) granola bars( quick energy too) cereal dried fruits( in air tight,no moisture bag!!!) evaporated milk, dried milk ramen noodles( those things last forever lol ) dried pastas rice( long as it's kept dry and in a cool dark place will last awhile) boxxed foods such as rice a roni and hamburger helper( normally has a few months shelf life) beef or meat jerky( kept dry and cool can lasta few months depending on meat and container) c- rations k- rations honey( egyptians kept it in thier tombs and once tombs were opened the honey was still found to be good , honey also has antiseptic qualities hwoever should not be consumed by pregnent or young children before 5 to be safe! has natural bacterias however if not kept sealed honey too can spoil) smoked fish- smoked fish is a staple among the inuits, even today and lasts awhile and tastes good salted fish/meats potatos actually if kept in a root cellar can last a few months as long kept in cool, dry clean place tea- some tea leaves can also last awhile if kept in correct conditions, in airtight containers sourdough starter( some resturants boast of hundred year old sourdough starters a mix of yeast, flour and water) kimchi- a spicy fermented cabbage dish of korea , lasts months in containers underground pickles- pickles have been a way to preserve vegetables for months) wine actually goes sour if not kept in right conditions, such as temptature, sun exposure and air exposure but in perfect conditions can last a long time however some fortified wines can last much longer and is less finicky once cork is opened consume within a few days!!!!1 beer , some beer's depending on the bottle it's in and conditions can last awhile too but again in correct conditions some cheeses can spoil and once a rind or package is opened it should be refrigerated and eaten within a few weeks( if u see green stuff on it or even black spots it's gone bad)
Perishable, meaning something to the effect of “go bad or sour”.Non-perishable, meaning something like “shelf stable or (in the case of SPAM) “kinda sort of edible if there’s nothing else I guess”.So to those ends, perishable food would be eggs, fruits like apples or oranges , nuts, and basically anything with moisture that’s exposed to oxidation or what’s have you.Non-perishables would be canned goods, dehydrated goods, tea , and coffee ☕️.There IS a bit of a grey area when it comes to the two terms though. Just because something is NP (non perishable) doesn’t actually mean it’s impervious to spoilage. NPs can only be such under certain conditions.If one was to open a can of veggies and leave them exposed to air, they are now perishable.Conversely, if you take those veggies from the can and dehydrate them, they are now considered non perishable.
Foods can be classified as perishable and non-perishable foods. Perishable foods are those which get spoiled if not kept in refrigeration. Meats, fruits, vegetables and all cooked leftovers comes under this category. Non- perishable foods are those which can store for long time without any refrigeration. These foods are necessary when there is a condition in which natural calamities occur and shelters are destroyed. Dried foods and canned foods are examples for this.
In the classification of foods as -perishable, semi -perishable and non -perishable foods,milk falls under the category of perishable foods.Souring of milk is a common problem especially in summers. Chemicals added to milk can also hasten the process. Ropiness in milk is the next kind of spoilage where the milk becomes slimy and stranded, with a bad,obnoxious odour. In each case the organism causing the spoilage is different.It should be understood that the organism responsible for curdling of milk protein to produce curd/yoghurt, is different and the product has a desirable flavour and texture owing to seeding under controlled conditions with the right culture…put in a nut shell.
What are some examples of non-perishable food items?
Ready-to-eat canned meats, fruits and vegetables. (Be sure to include a manual can opener) Canned juices, milk and soup (if powdered, store extra water). High energy foods, such as peanut butter, jelly, crackers, granola bars and trail mix. Comfort foods, such as hard candy, sweetened cereals, candy bars and cookies. Instant coffee, tea bags. Foods for infants, elderly persons or persons on special diets, if necessary. Compressed food bars. They store well, are lightweight, taste good and are nutritious. Trail mix. It is available as a prepackaged product or you can assemble it on your own. Dried foods. They can be nutritious and satisfying, but have some have a lot of salt content, which promotes thirst. Read the label. Freeze-dried foods. They are tasty and lightweight, but will need water for reconstitution. Instant Meals. Cups of noodles or cups of soup are a good addition, although they need water for reconstitution. Snack-sized canned goods. Good because they generally have pull-top lids or twist-open keys. Prepackaged beverages. Those in foil packets and foil-lined boxes are suitable because they are tightly sealed and will keep for a long time.
HiThanks for the A2A.Perishable foods are foods which are likely to spoil, decay or become unsafe to consume if not kept refrigerated or frozen.Some examples include:FruitsVegetables andFresh meatI hope this helpsKind regardsAmy AnaboliccoLike us in FacebookAnabolicco ~ Anabolism Unleashed | Facebook
Most agricultural products are perishable, few can be said to last indefinitely, everything has a rate of decomposition that has to be considered. Working on an egg farm I can tell you that there is a lot to take into consideration with perishable products that require refrigeration. For you folks from across the pond, we here in the USA are required to both wash and refrigerate our eggs. I know many of you in Europe find this to be pretty ridiculous and some of your countries do not allow producers to wash the eggs. Because we are required to wash ours and because this does remove the natural barrier called a “bloom” we have to keep the eggs refrigerated to thwart the growth of bacteria. This means we have to dedicate refrigerated storage, refrigerated transportation for delivery to the stores and then the stores also have to maintain refrigeration while the eggs are on display for sale. This makes it challenging to attend open markets to sell the eggs if there is no form of refrigeration (some folks use coolers and ice) to maintain the appropriate temperature for storage. Then there is the problem of getting the eggs sold before they “perish” or expire and finding an appropriate means of disposing of the expired product thereafter. Eggs and the shells make pretty darned good compost, especially when composted with the manure and old litter. So I guess the short answer for this question about how perishable food affect farmers or people having a market is this: getting the product retail ready and out to the market within the shortest amount of time possible, presenting the product and pricing it in a way that makes it affordable but still allows for a modest profit, and figuring out a way to make use of anything that does perish or spoil are all things that affect farmers and folks with markets that sell or trade perishable goods.