How to Increase Shelf life of Food Products  Temperature plays a pivotal role in food preservation. High temperatures accelerate microbial growth, enzymatic activity, and chemical reactions, shortening shelf life. Cold storage or refrigeration slows down these processes, preserving food quality. High humidity can contribute to microbial growth, mold development, and moisture absorption, leading to spoilage or textural changes. Appropriate humidity control is crucial for maintaining product quality. Packaging materials and techniques are crucial for protecting food from external contaminants, moisture, and oxygen exposure. Proper packaging selection, such as vacuum-sealing or modified atmosphere packaging (MAP), can extend shelf life by creating a protective barrier. Storage conditions encompass factors such as light exposure, air circulation, and handling practices. Dark storage areas, limited exposure to air, and proper handling can help maintain product quality and delay deterioration. The shelf life of food is influenced by a multitude of factors, both intrinsic and extrinsic. Understanding these factors enables food manufacturers, distributors, and consumers to make informed decisions regarding storage, handling, and quality preservation. By implementing appropriate strategies based on these factors, we can minimize food waste, ensure food safety, and promote sustainable consumption practices.

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