SHELF LIFE OF FOOD PRODUCTS AND THEIR IMPACT ON
CONSUMPTION
1
Table of Contents
Mini literature review ..................................................................................................................... 3
Introduction ................................................................................................................................. 3
Concept of the shelf life .............................................................................................................. 3
Impact of packaging in food for improving shelf life ................................................................. 4
Importance of natural preservation for the extension of food shelf life ...................................... 4
Role of optimised food packaging for increasing the range of food shelf life to prevent food
waste ............................................................................................................................................ 4
Identifying the limited attributes ................................................................................................. 5
Effect of Covid-19 on the shelf life of food products and their consumption ............................ 6
Determination of modified atmosphere packaging for the shelf life of food products ............... 6
Conclusion................................................................................................................................... 7
References ....................................................................................................................................... 8
2
Mini literature review
Introduction
The importance of self-life in food production is to help the consumers to make them safe and
pre-inform to use the foods. One of the major importance of self-life in food production is to
consider the validation of the correspondent foods life and even the consumers before purchasing
the products. According to the shelf life of foods, consumers should always follow the
corresponding instructions provided by the manufacturer of the food which includes temperature
control after opening the food product. The shelf-life of food refers to how long it may be
consumed. The food would stay safe and have the necessary sensorial, biochemical,
morphological, and epidemiological qualities during its shelf life. Determining the life span is
critical for ensuring standards are met. Consumers should also evaluate shelf-life knowledge
while making purchases in order to prevent skipping meals. Although items bearing is using
codes, certain foods containing best-before periods are fit for consumption long after the
termination date.
Concept of the shelf life
The concept of shelf life can be considered as the guide which helps the consumers to understand
the period of time up to which the food can be kept before it starts to perish and there are also
different storage conditions that must be followed. It is generally considered that the shelf life
product starts from the time the food is being manufactured and prepared. It is dependent on
many factors like the types of ingredients, the manufacturing process, the packaging process and
the suitable conditions in which the food is generally stored (Olatunde and Benjakul, 2018). All
information's are indicated in the labelling of the product in a dark that instructs the consumers
on the step by step process. It is generally considered that the special flight of food is related to
food safety as it helps in the description of the process for the retention of the quality of the food
during their storage process. The prediction of the modelling on the challenge testing has been
used for accessing the food safety and production of shelf life which are a talent with each other
for indicating food safety. Therefore it can be considered necessary that the consumers have to
be fully aware of the shelf life of the food which they are consuming (Pandiselvam et al., 2019).
As well it can be predicted that each of the types of food items like meat, bakery products or
dairy foods all have their particular shelf life.
3
Impact of packaging in food for improving shelf life
Food packaging is a major contribution to a number of urgent ecological issues, including
environmental issues, habitat destruction, as well as loss of habitat. Packaging's role in that same
associated with the environmental effect of food processing is debatable. Effective food
packaging could help to improve food shelf life which might put a positive impact on food
consumption (Molina-Besch et al. 2019). Effective food packaging is important for maintaining
factors like freshness or appearance and the colour of the food which might not change during
the change of atmosphere and temperature. Food packaging also includes handling and
displaying the foods from the inside without tempting the food package because the breaking of
food packaging might reduce the lifespan of the correspondent food. As per the views of
Munekata et al. (2020), the main cause seems to be that the growth of pathogenic bacteria is
greatly reduced in crumpled packing. This reduces the danger of foodborne outbreaks and
extends preserving the shelf life of the products, enhancing their cleanliness, aroma, look, and
flavour.
Importance of natural preservation for the extension of food shelf life
According to the importance of food shelf life and that impact of consumption includes the food
shelf life of fish also because fishes also on up the daily part of the food (Thania et al. 2020).
Fish contains a high rate of amino acids and high postmortem pH also high water contains which
requires natural preservation procedures without using any plastic or harmful chemical. In order
to increase the effective sales life of fish, it requires to be frozen or refrigerated to extend the
shelf life of fish without adding any plastic wrapping or harmful chemicals. According to Mei et
al. (2019), generally fish or meat or used for a long time basis by the consumers so most people
consume fish and meat in there for further use. The natural preservation technique also follows
bacterial and fungicidal activities and it includes no flavour or artificial colour during the time of
preservation for increasing the shelf life of food which as fish.
Role of optimised food packaging for increasing the range of food shelf life to
prevent food waste
According to current research articles about the impact of food shelf life and the impact on food,
consumption refers that now it is sustainable food packaging rather optimised food packaging is
increasingly growing nowadays. Different foods required different packaging material or
packaging options such as strawberries require different packaging option, lettuce requires
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different packaging option because it has a short shelf life, Hemant sausages require modified
packaging which includes temperature control and cream and cheese requires smaller packaging
rather than larger packaging (Obersteiner et al. 2021). Optimising food packaging includes
handmade packaging material rather than including harmful chemicals and colouring and
optimised food packages are also a refrigerator for a longer time period. Additionally, the
packaging is strongly associated with foods for providing protection and transportation of the
corresponding content of the food including bakery products and other food items also for
increasing the shelf life of the corresponding food. According to Bauer et al. (2022) due to the
high rate of environmental impacts such as winter season and summer season, using optimised
food packaging is better to transport food from one region to another region without rotting the
food. Furthermore, it has been seen every day that configurable food products are effectively
impacting the food production industry in the European regions such as 92 billion Euros in 2021
which includes 14.7 million terms of confectionery foods and 60 billion turnovers in Europe
(Bauer et al. 2022). So the share price of confectionery foods and other food items is immensely
important for consuming the food afterwards.
Identifying the limited attributes
It can be expressed due to the threshold values of microbial growth and the development of toxic
chemical compounds. It is necessary to understand the long shell flight and the loss of the
immigration value in the food that is being eaten and also have knowledge on the delivery of the
vitamin. In highly perishable products, it is generally considered that the loss of the sensory
attributes ends the shelf life and is easily recognizable by the consumers. As mentioned by
Corradini, (2018), moreover due to the nature of the foods and their differential lives, limits the
attributes and makes it difficult for having the loss of accepted ability. Therefore the selection of
the markers can be facilitated by comparison of the performance of several shells like products
and their perishable natures under the storage scenario that is being proposed to them
(Aschemann-Witzel, 2018). Consumers with the help of this compilation of several attributes can
ensure a single index that can be suggested for a feasible approach for presenting the exact shelf
life of these food products. Generally, it is concerned that the food vendors or the high food
inventories use the process of “LIFO” and “FIFO” to ensure the food safety and shelf life of
these products.
5
Effect of Covid-19 on the shelf life of food products and their consumption
Situation it has called the best generation for the food packaging and their shelf life as well
proper opportunities. As mentioned by Laguna et al., (2020), waste management and the quantity
that was required for dynamic response in accordance with the opportunities for filling up of
waste management has been a major concern during this crisis period. It has been found that a
major hygienic trait comes in, particularly for the products for the household which are nonperishable and their storage due to the food storage. Close downs of different international
borders and the long term process have limited the scope of transportation which also created
barriers to providing better scope for the storage of different food items and many of the
situations in a variation of the healthy foods in the fastest time rather than the determine
(Yildirim et al., 2018). This was due to the non-following of the proper storage conditions
because of the unfavourable conditions faced by the food vendors for the preservation of the
food items and also for treating them to minimize the possible impacts. Furthermore, healthcare
companies, which have been working hard to fulfil the demand for important medical goods
throughout the world, are likely to generate more conventional plastic trash (Schmidt et al.
2018). Furthermore, in light of current emerging infectious diseases, consumers may opt to use
separate polyethene, despite the fact that several nations have placed limitations on its usage. The
COVID– 19 epidemic has wreaked havoc on the food supply system, with several problems and
repercussions. The anxiety of countrywide shutdowns has resulted in irrational hoarding of food
and some other consumables throughout many nations, disrupting food waste formation
mechanisms. The necessity for establishing a sustainable supply chain has been highlighted by
images and mass media of meat, dairy, and vegetables being thrown at neighbourhood
dumpsites/landfills and on the curbside by producers owing to a damaged distribution network.
Against the backdrop of the present COVID-19 crisis, this study addresses the serious difficulties
and worldwide problems of the waste management system (Sharma et al., 2020).
Determination of modified atmosphere packaging for the shelf life of food products
Modified atmosphere packaging is important for fragile food products like fish and meat items
because these kinds of food products required a high level of packaging which can survive
different atmospheres. Additionally modified packaging includes different chemicals which help
to increase the shelf life of fish items as well as meat products most importantly these kinds of
food items can be dealt with by the impact of co2 and N2 which can result in the formation of
6
carbonic acid (Milijasevic et al. 2019). So the use of modified atmosphere packaging helps to
reduce pH levels and reduce the bind water. According to Wikström et al. (2019), the shelf life
of food largely depends on effective food packaging and the use of modified atmosphere
packaging helps to maintain the corresponding food items for a longer period of the time fresh.
The thing is that not only in the United Kingdom but also around the country 29% of the brain
and 9% of cheese have been wasted due to short shelf life. Show the food production
organisations should include materials not only in their foods but also in the packaging for
providing a longer period shelf life for better consumption in future (Behera et al., 2019).
According to the other scenario, vegetable food items such as tomatoes need to be preserved for
a longer period of time because in terms of increasing the shelf life of the vegetables including
tomatoes requires high maintenance food packaging and also different chemicals and colourings
(Conesa et al. 2020). In order to increase the shelf life of food products and their consumption
includes different packaging activities. Tomato or any other vegetables mostly have a 10 to 22
days shelf life and the shelf life could be increased with the use of perforated plastic bags which
helps to increase approximately 7 days of shelf life of vegetable items.
Conclusion
It can be concluded that order to increase the shelf life of food production for future consumption
required the effectiveness of the packaging system. Additionally, the shelflife of food items
largely depends on the chemicals used in the food packaging and the supply chain of foods
which can distort the inter food items in a short amount of time. Difference stages in food
packaging procedure have not been addressed in this research so it can be considered as one of
the research gaps in this corresponding study. Additionally, impact on the food processing
system such as minimal transportation service and lack of usage. The immense number of oven
19 impacts on food shelf price has also not been fully addressed in this research so it also can be
considered as one of the effective research gaps for this study.
7
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