What factors affect the shelf-life of perishable foods?

The shelf-life of perishable foods is significantly influenced by temperature, humidity, and packaging.

Temperature plays a vital role in the growth of microorganisms that can cause food to spoil. Keeping perishable items at low temperatures, such as in a refrigerator or freezer, can slow down bacterial growth and prolong freshness. Similarly, humidity is important because too much moisture can foster the growth of mold and bacteria, while too little can cause drying out or loss of texture.

Packaging also impacts shelf-life by providing barriers to oxygen, light, and moisture, all of which can lead to spoilage. Proper packaging helps maintain the quality and safety of food products. For example, vacuum-sealed packaging can reduce the amount of oxygen around food, thereby inhibiting spoilage.

In contrast, while light exposure and cooking methods can have some effect on food quality, they are not the primary factors that directly influence the length of time perishable foods can be safely consumed. The types of ingredients and seasoning may impact flavor and overall quality, but they do not directly determine shelf-life.