Like if we completely remove air and 90% of moisture, and it lasts years to begin with, how does it eventually go bad? How do bacteria that can survive such conditions just appear in a sealed package with no exposure to elements, and well, why does it take years for that bacteria to build instead specifically instead of less time?
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It’s not the bacteria that causes damage its the elements. Oxygen in the air will turn the fats in meat rancid. It will give the meat a really soapy, sour or old flavor. Freezers are extremely dry. Moisture will escape from any pin holes in the packaging and dry out the cells of the food. Foods like ice cream has a lot of air whipped in it. The defrost cycle and normal opening/closing of the door will cause the ice cream to melt and the emulsifiers to separate. And then the plastics themselves get extremely brittle in cold.
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