Prevent food spoilage

Muscat, August 26

Proper food storage at home is crucial to maintain the quality and safety of food over time. Improper storage practices can lead to faster food spoilage, resulting in wasted financial and food resources and increasing the risk of foodborne illnesses. Research shows that incorrect storage methods are a significant factor in food spoilage at home, as these habits accelerate decay and reduce nutritional value.

Food spoilage occurs when it is exposed to factors such as humidity, heat and light. Different foods have varying sensitivities to these elements; for example, some require very low temperatures to stay fresh, while others deteriorate quickly in high humidity or when exposed to air.

Nutritionist Fatima al Qasimi highlights a common issue: “People often overlook how improper storage can lead to rapid food spoilage. For instance, fruits and vegetables stored in the refrigerator without being covered, or in a humid environment, can rot quickly. Similarly, storing dry foods like flour or grains in a moist place can encourage mould growth or insect infestation.”

Dr Salim al Harthy, a food microbiologist, adds, “Many bacteria and fungi responsible for spoilage thrive at specific temperatures. Failing to refrigerate perishable foods such as meat and dairy products promptly can lead to microbial growth, resulting in spoilage and potential food poisoning.” Studies suggest that poor storage practices are widespread among many households.

Mohammed al Salmi, a community member, recounts, “We used to store fruits and vegetables in the lower drawers of the refrigerator without any cover, assuming this would keep them fresh. However, they spoiled faster. After consulting a nutritionist, I realised that fruits and vegetables need to be properly packaged to avoid exposure to high humidity inside the refrigerator.” Sarah al Balushi, a housewife, shared her experience: “I used to refrigerate everything, including foods that don’t require cold storage, like potatoes and onions. Over time, I noticed a change in their flavour. After some research, I found that these items spoil faster in the refrigerator and should be kept in a dry, dark place.” To minimise food spoilage and extend shelf life, following certain basic storage guidelines is essential.

Dr Salim al Harthy suggested some tips for better storage.

Perishable foods like meat and dairy products should be kept in the refrigerator at 4°C or lower. Items that won’t be consumed soon should be frozen at -18°C.

Wrapping foods in airtight bags or containers before refrigerating or freezing can help prevent moisture loss and slow down spoilage.

Arrange foods so that older items are at the front to be consumed first, reducing the risk of long-stored food expiring.

Items like potatoes, onions and garlic should not be refrigerated but stored in a dry, dark place to maintain their flavour and freshness.

Monitor food regularly to ensure it’s still good, and discard any items showing signs of spoilage, such as mould or foul odours.

Food spoilage at home is a global issue, leading to significant food waste annually. By improving home storage practices, this waste can be drastically reduced, conserving resources and lowering carbon emissions associated with food production and waste.

Proper home storage is vital for preserving food quality and safety. By adopting correct storage techniques, households can significantly decrease food spoilage, promoting better health and reducing waste. Ongoing awareness and education are key to improving daily food storage habits, ultimately safeguarding food and resources.