FOOD STORAGE BASICS SAFETY VS. QUALITY Nummer, Brian, Ph.D. Extension Food Safety Specialist, Utah State University
Nutrition Deterioration Bastin, S. (2000). Vegetable Preparation for the Family. University of Kentucky Cooperative Extension Service. Available at: http://www.ca.uky.edu/agc/pubs/fcs3/fcs3106/fcs3106.pdf Davila, R. (1985). Nutrient Retention with BHA after Storage in Food Systems Heat-Processed in Cans and Pouches. A thesis from the Department of Food Science and Nutrition at Brigham Young University. Available at: http://ndfs.byu.edu/Portals/9/docs/ research/long/Roberto percent20Davila.pdf Family Food Education Program (2009). Food Storage for Emergencies. Oregon State University Extension Service. Available at: http://extension.oregonstate.edu/gilliam/sites/default/files/food_storage_emergencies_osu.pdf Fraser, A. (2008). Describe the different ways that food spoils. South Carolina: Clemson University. Available at: http://www. foodsafetysite.com/educators/competencies/general/microbiology/mic6.html. Front Range Healthy Lifestyles Issues Team (2011). Food Safety and Storage for Emergency Preparedness. Colorado State University Extension. Available at: http://www.ext.colostate.edu/pubs/emergency/fdsf.html Morris, A., Barnett, A. & Burrows, O. (2004). Effect of Processing on Nutrient Content of Foods. CAJANUS 37 (3): pp.160-164. Available at: http://www.3dogstail.com/resources/cfni-caj37No304-art-3.pdf NDSU Extension Service (1989). How Long Are Canned Foods Safe? North Dakota State University. Available at: http://www.ext. nodak.edu/extnews/askext/canning/4577.htm Park, L.M.A. (1987). Nutrition Retention and Sensory Quality in Low-Moisture Foods Stored 42 to 60 months: Effect of Storage Temperature, Time and Oxygen Level. Brigham Young University Department of Food Science and Nutrition. Sethi, S. (2007). Principles of Food Processing. Horticulture: Post Harvest Technology. Available at: http://www.docstoc.com/ docs/21672981/History-of-Food-processing University of Minnesota Extension (2013). The Findings: Nutritional Content of Fresh Fruits and Vegetables Compared with Canned. Available at: http://www.pickyourown.org/nutritionalvalueoffresfhversuscannedfoods.php USDA Fact Sheets (2010). Freezing and Food Safety. USDA Food Safety and Inspection Service. Available at: http://www.fsis.usda. gov/factsheets/focus_on_freezing/index.asp#5
Storage conditions Green, R., D.J. Rose, L.V. Ogden, O.A. Pike (2005). Effects of long-term storage on quality of retail-packaged wheat. Journal of Food Science. July. Abstract # 54H-8.
what not to store Nummer, Brian, Ph.D. Extension Food Safety Specialist, Utah State University. Romanoff, A.L. & Yushok, W. D. (1948). Preservation of Intact Eggs by Sealing with Chemical Agents. Agricultural Experiment Station, Cornell University, Ithaca, New York. J. Food Sci. 13 (4): 331-335.
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