Food Storage Shelf Life

I recieved an email this morning from Emergency Essentials that I thought had some good information to pass along.

Food Storage Shelf Life
"The question is regularly asked, “What is the shelf life of my food storage?”
It is important to first identify what is meant by “food storage” and “shelf life.”
“Food storage” that is intended to be held long-term is generally considered to be low moisture food packed in either #10 cans or in metalized bags placed within large buckets. (A note from me...I do not think it is necessary to use a metalized bag in your large buckets as I don't think you can do it yourself and therefore have to pay commercial prices for your pre-packed food storage...that can be really expensive. And with most foods, unless you were planning on NEVER rotating them, can store nice and long without them.)

“Shelf life” can be defined in the following two ways: “Best if used by” shelf life - Length of time food retains most of its original taste and nutrition.“Life sustaining” shelf life - Length of time food preserves life, without becoming inedible.

There can be a wide time gap between these two definitions. For example, most foods available in the grocery store that are dated have a “Best if used by” date that ranges from a few weeks to a few years. On the other hand, scientific studies have determined that when properly stored, powdered milk has a “Life sustaining” shelf life of 20 years. That is, the stored powdered milk may not taste as good as fresh powdered milk, but it is still edible.

2. Understand food constituents. Food is composed of the following:
Calories: A unit of measurement of energy derived from fats, carbohydrates and protein.
Fats: A wide group of compounds that are generally soluble in organic solvents and largely insoluble in water.
Carbohydrates: Simple sugars as well as larger molecules including starch and dietary fiber. Proteins: Large organic compounds that are essential to living organisms.
Vitamins: A nutrient required for essential metabolic reactions in a living organism.
Minerals: The chemical elements required by living organisms, other than carbon, hydrogen, nitrogen, and oxygen.
*Stored in Ideal Conditions

Minerals and carbohydrates do not change much during storage. But proteins can denature and deteriorate in quality. Fats can acquire off odors and off flavors known as rancidity. Vitamins are susceptible to destruction by heat, light, and oxidation. Importantly, even if some components deteriorate, the fat, carbohydrates and proteins still contribute calories. To prevent starvation, the most important component is calories.

Examples of Dehydrated Food Shelf Life
Recent scientific studies on dehydrated food have shown that food stored properly can last for a much longer period of time than previously thought. This research determined the “life sustaining” shelf life to be the following:
Wheat, White Rice, and Corn 30 years or more*
Pinto Beans, Apple Slices, and Macaroni 30 years*
Rolled Oats, and Potato Flakes 30 years*
Powdered Milk 20 years*
*Stored in Ideal Conditions

Examples of Freeze-Dried Food Shelf Life
Freeze-dried food is excellent for long-term food storage. Mountain House® has tested some of their freeze-dried foods and the results were excellent! Because of this research, they have a “best if used by” shelf life of 25 years. As an added benefit, freeze-drying fruits, vegetables and meats help maintain the foods original shape, color and taste.
Freeze Dried Blueberries, Strawberries, and Apples 25 years*
Freeze Dried Broccoli, Green Peppers, and Potatoes 25 years*
Mountain House Freeze Dried Chicken Stew, Vegetable Stew with Beef,and Chili Macaroni 25 years*
*Stored in Ideal Conditions

3. Recognize that the shelf life is extremely dependent on the following storage conditions:
Temperature: Excessive temperature is damaging to food storage. With increased temperature, proteins breakdown and some vitamins will be destroyed. The color, flavor and odor of some products may also be affected. To enhance shelf life, store food at room temperature or below; never store food in an attic or garage.
Moisture: Excessive moisture can result in product deterioration and spoilage by creating an environment in which microorganisms may grow and chemical reactions can take place.
Oxygen: The oxygen in air can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. It can cause conditions that will enhance the growth of microorganisms.
Light: The exposure of foods to light can result in the deterioration of specific food constituents, such as fats, proteins, and vitamins, resulting in discoloration, off-flavors, and vitamin loss. "