Emergency Food Storage Temperature and Spoiling

[M45A1]

Afternoon all -

I searched the forum and didn't find a topic on this question, so if it's a duplicate I apologize.

My question is this: for emergency food storage (stuff that's guaranteed for 25 years, Augason Farms, ReadyWise, etc) what temperature for storage is "too high?"

Currently, my storage area reaches 80*F at least during this hot time of the year. Does this cut the shelf life in half? Thirds? Is it already ruined?

Thanks in advance!

Read More

 

[Camelfilter]

Tough to say until you eat it.

More likely than not it will always be eadible, but the quality simply deteriorates faster at higher temperatures. Taste, consistency & nutritional value.

IIRC mid 70 degrees as a high is the optimal range for longest quality, for most normal folks - because normal folks don't have access to 40 degree storage...

I believe Oregon Freeze Dry has storage information available with various temperatures. Will try to look for such on shift tonite, if time allows (or no one else posts it up).

 

[Camelfilter]

Hmm...couldn't locate the white paper I was thinking had the various temps with expected shelf life. Sorry !

From Mountain House (Oregon Freeze Dry subsidiary) FAQ page:

"Store Mountain House food under dry, sanitary conditions, without prolonged exposure to extreme temperatures and avoiding any environment that could cause damage to the packaging, such as punctures, dents, or rust.

To maximize shelf life, store food unopened and avoid prolonged exposure to temperatures above 75°F (24°C). Follow these storage tips and you'll have tasty food on your next backpacking trip, during an emergency, or anytime you want a quick meal without the long prep.

After opening, we recommend using any dry contents within one week for best results and taste. After hydration, treat any leftover food as you would fresh food. It's real food!"

-AND-

"Our meals all have a freeze-dried, industry-leading guaranteed shelf life and taste guarantee of 30 years from the date of manufacture. The only exception is our ice cream, which has a 3-year shelf life from date of manufactureF "

====

So from that, I honestly wouldn't worry about 80F for a short while (month, during the day). Above that though? 85? 90? Higher? Yah, move it.

Ours are in the house (72-75 this time of year) & in a climate controlled storage unit (75ish this time of year).

 

[Yarome]

My question is this: for emergency food storage (stuff that's guaranteed for 25 years, Augason Farms, ReadyWise, etc) what temperature for storage is "too high?"

Currently, my storage area reaches 80*F at least during this hot time of the year. Does this cut the shelf life in half? Thirds? Is it already ruined?

Thanks in advance!

There's really no general rule of thumb for all types of food stores. Too many product factors involved, but the 3 basics that impact shelf life are heat, humidity and light. From there it depends on the food type, preparation, formulation (what's the moisture, fat, sugar, etc content) and storage method/medium.

It sounds like you're talking mainly about freeze dried and dehydrated goods? Properly packaged, those types you can generally follow the rule of 10 with a baseline of 10-16C (50-60F). The rule of 10 is that for every 10C (18F) above the baseline will halve the expected storage life.

So... keeping it simple... 60F baseline and 80F storage temps would be a half life of expected, but only "kinda". It's likely not 80F 24/7, right(?) So... say it's 60F 12hrs a day and 80F the other 12hrs a day. That translates into 1/4 life decline... not a half. IE., a MFG's expected shelf life of 30yrs would drop to about 23 years.

Take that a step further. How many days of the year is your storage area at 80F? Over 60F? How many days is it under 50F or lower...extending the life? You can see... it get's to be a real PITA to calculate actual shelf life with any accuracy in a hurry, hu.

That doesn't necessarily mean it's gone bad in 23 years though. That just means that after 23years (again, talking freeze dried/dehydrated/"durable goods") the physical qualities have likely changed to a degree. IE. Color, texture, smell and taste. It also may have exceeded the margin of "reasonable" loss of nutritional value, but is typically still safe for human consumption for many years to follow without any concern of microbiological risk.

Most reputable MFG do, to a degree, base their shelf life expectancy taking into account a margin of storage temp fluctuation typical under homeowner type conditions using "reasonable" storage practices. Not... "store in the dark at 50F 24/7/365 or you're screwed!' You also have to take into account that not all MFG are entirely honest. Some may be advertising storage life far exceeding drops in acceptable nutritional loss and may not be all that palatable, while others may have much longer shelf lives, but the MFG calculates in a margin to preserve brand integrity in the market place. KWIM?


The nutshell: Those types of goods... you can drive yourself crazy trying to pin down a "target date" to toss them, and it's really not even necessary. Utilize the best storage practices you can reasonably manage... but... you won't know it's actual condition at the end of it's advertised shelf life until you open it, examine it and try it.

 

[M45A1]

Thanks everyone for the responses! That helps a lot. I think I'm good to go as I'm only hitting 80*F for a month and only for 5 hours a day.

I'll accept that in 15 years I should probably re-invest in my emergency supply as is instead of the manufacturer shelf life of 25

 

[Yarome]

Thanks everyone for the responses! That helps a lot. I think I'm good to go as I'm only hitting 80*F for a month and only for 5 hours a day.

I'll accept that in 15 years I should probably re-invest in my emergency supply as is instead of the manufacturer shelf life of 25

I don't know what level of supply you maintain or what your long term usage plan is, but another option is to simply rotate through them. Eating the oldest first and restocking periodically. If you're just doing a 72hr BOB kit tucked away for emergency use only... I'm sure you would have no problem getting 20 years at the most conservative and likely still easily palatable and fairly nutritious long past 25yrs.

I'm not much into those dehydrated/freeze dried meals though. Too spendy for my blood and not especially filling... but then again... I don't stock anything for long term emergency use only. We eat what we stock and are continuously rotating stores.

Longer term more emergency 'grab and go' oriented, I do keep a hefty supply of MRE entrees around (vs. full menu meal packs). Some are getting up in their years, but they are fairly affordable, easy to supplement a single entree with say... white rice or similar to turn out a full sized and satisfying meal.

However, I eat them on a continual basis and rotate those as well. Just not as fast as I buy them. Maybe 3 cases a year. (about 70 entrees each) Great for outdoor activities, roadside lunch or even just a quick meal around the house. They sure beat cracking a can of soup open.

YMMV Just tossing out some ideas.

 

[M45A1]

I don't know what level of supply you maintain or what your long term usage plan is, but another option is to simply rotate through them. Eating the oldest first and restocking periodically. If you're just doing a 72hr BOB kit tucked away for emergency use only... I'm sure you would have no problem getting 20 years at the most conservative and likely still easily palatable and fairly nutritious long past 25yrs.

I'm not much into those dehydrated/freeze dried meals though. Too spendy for my blood and not especially filling... but then again... I don't stock anything for long term emergency use only. We eat what we stock and are continuously rotating stores.

Longer term more emergency 'grab and go' oriented, I do keep a hefty supply of MRE entrees around (vs. full menu meal packs). Some are getting up in their years, but they are fairly affordable, easy to supplement a single entree with say... white rice or similar to turn out a full sized and satisfying meal.

However, I eat them on a continual basis and rotate those as well. Just not as fast as I buy them. Maybe 3 cases a year. (about 70 entrees each) Great for outdoor activities, roadside lunch or even just a quick meal around the house. They sure beat cracking a can of soup open.

YMMV Just tossing out some ideas.

Rotating stores is something I definitely need to incorporate. I have about a 1 month supply of dehydrated foods, so really nothing substantial. What I really need is to get a back-up generator so I can keep my whole beef frozen. That's the best emergency food plan

 

[Camelfilter]

Rotating stores is something I definitely need to incorporate. I have about a 1 month supply of dehydrated foods, so really nothing substantial. What I really need is to get a back-up generator so I can keep my whole beef frozen. That's the best emergency food plan

Keep an eye out, folks may be selling off such in this economy.

If you have a Harbor Freight nearby, could go new on an inverter generator. Yah, Harbor Freight tho. Interestingly enough they do get decent reviews.

If you do get something, whatever it is, test it weekly initially with a load for about an hour. Then reduce that to monthly.

So you don't have any surprises AND know the fuel consumption.

A chest freezer you wouldn't have to run as frequently vs a stand up kitchen fridge/freezer you open frequently.

Plus keep a chest freezer full (ice) as you normally empty foods.