Perishable and non-perishable food products roles in environment- A review

Abstract

'Perishable' is a term used in the context of food that goes bad quickly. You must have noticed that if you keep the milk at room temperature, especially in hot summer, by evening it curdles. If you keep the dough in similar circumstances it ferments and soon starts giving foul smell. But nothing happens to bread or potatoes or apples or pulses. Bread will show signs of decay in probably 2-3 days times and potatoes and apples with take even longer. Pulses usually do not show any damage for months. Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated at 4.4 °C or below or frozen at -17.8°C or below. Examples of foods that must be kept refrigerated for safety include meat, poultry, fish, dairy products, and all cooked leftovers. Refrigeration slows bacterial growth and freezing stops it. There are two completely different families of bacteria that can be on food: pathogenic bacteria, the kind that cause food borne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures. Perishable foods cannot be stored for more than one or two days at room temperature, that is, they have a shelf life of 1 or 2 days.