Poultry

[Dr.Nilay Deshpande]

Relative Humidity

[Md kayum]

Mother nature(Temperature, relative humidity, air velocity)

[Uchenna Nnadozie]

Here are the key factors that affect food storage:

1. *Temperature*: High temperatures can cause spoilage, while low temperatures can slow down bacterial growth.

2. *Humidity*: Excessive moisture can lead to mold, yeast, or bacterial growth, while dry conditions can cause dehydration.

3. *Light*: Direct sunlight or UV light can cause degradation, discoloration, or spoilage.

4. *Oxygen*: Presence or absence of oxygen can affect food spoilage, with some foods requiring airtight containers.

5. *Pests and rodents*: Infestations can contaminate food, causing damage and spoilage.

6. *Cleanliness and sanitation*: Poor cleaning and sanitation practices can lead to cross-contamination and spoilage.

7. *Packaging*: Type and quality of packaging can affect food storage, with factors like moisture barrier, oxygen transmission, and durability.

8. *Handling and transportation*:

[Md Ahidul Islam]

Thanks

[Md. Abdul Bari]

Several factors affect food storage, influencing the shelf life, safety, and quality of food. These factors include:

1. Temperature – Proper temperature control helps prevent spoilage and bacterial growth. Refrigerated foods should be stored below 5°C (41°F), while frozen foods should be kept at -18°C (0°F) or lower.

2. Humidity – Excess moisture can lead to mold growth and spoilage, while too little moisture can cause food to dry out. Dry foods like grains and flour should be stored in low-humidity conditions.

3. Light Exposure – Light, especially sunlight, can degrade food quality by causing oxidation, which leads to nutrient loss and spoilage.

4. Oxygen Levels – Oxygen promotes the growth of bacteria and oxidation, which can cause food to spoil faster. Vacuum sealing and airtight containers help preserve food longer.

5. Packaging – Proper packaging prevents contamination, moisture loss, and oxidation. Airtight containers, vacuum-sealed bags, and food-safe wrapping materials help extend shelf life.

6. Pest Infestation – Insects, rodents, and other pests can contaminate food. Proper sealing, pest control measures, and storage in clean, dry areas help prevent infestations.

7. Chemical Contamination – Exposure to cleaning agents, pesticides, or industrial chemicals can spoil food and pose health risks.

8. Storage Duration – Different foods have varying shelf lives. Perishable foods like dairy and meat spoil quickly, while canned and dried foods last longer when stored properly.

9. Cross-Contamination – Storing raw and cooked foods improperly can lead to bacterial contamination. Raw meats should be stored separately from ready-to-eat foods.

[Olalekan Danso]

Temperature, moisture, oxygen, light, container, infestation and also shelf date

[Uchenna Nnadozie]

Here are the key factors that affect food storage:

1. *Temperature*: Temperature affects the growth of microorganisms, chemical reactions, and moisture migration.

2. *Humidity*: High humidity can lead to moisture accumulation, promoting microbial growth and spoilage.

3. *Light*

4. *Oxygen levels*: Oxygen can contribute to oxidation reactions, spoilage, and nutrient degradation.

5. *Contamination*

6. *Storage time

[OSAIN OYISOR MARYAM]

• Moisture: It is recommended to remove moisture when storing foods. …
• Oxygen: Foods store best when oxygen is free. …
• Light: Light, a form of energy that can degrade the food value of foods.
• Temperature: The temperature at which food is stored is very critical to shelf life.

[Olayiwola Danso]

1. Temperature

2. Humidity.

3. Light exposure

4. Oxygen level

5. Moisture content.

6. Pest infestation

7. Storage duration (shelf life)

8. Packaging and storage conditions.

[Md. Osman Sheikh]

Temperature, moisture, oxygen, light, and the type of container used.

[WADA MUHAMMED INUWA]

Temperature, Moisture content, Light (direct exposure to light), Storage conditions (e.g lack of pallets usage), Humidity and Fat content to some extend ( as this may cause rancidity in feed)

[Md kayum]

Temperature, relative humidity(RH), moisture content, storage condition, & stack height.