Perishable foods

Foods can be categorized into three main groups on the basis of their shelf life or perishability.
*Non-perishable
*Semi-perishable
*Perishable foods

Perishable food need attention and appropriate handling to avoid spoilage. It is the largest of the three groups and includes most of the items consumed every day, such as milk products, eggs, poultry, meat, fish, most fruits and vegetable such as banana, pineapple, papaya.

They are differ from non-perishable foods:
*They are seasonal
*They are more frequently purchase
*The prices are less stable

One of the most critical factors affecting the quality of perishable foods is temperature. From the time of production until the moment the product reaches the end customer, the preservation of a precise temperature will impact on the freshness, desirability and marketability of perishable foods.

The precise temperature would ensure that enzymatic reactions and microbial growth would not reach levels unacceptable from hygienic and nutritional quality point of view.

Similarly, the maintenance of proper humidity level is essential to ensure that there are no shriveling of meat and drying of fruits and vegetables causing marketing difficulties.
Perishable foods