Tag: Perishable goods

Approximately 14% of the world's food is lost in the distribution chain before reaching retail. Understanding the meaning of food transportation is crucial for addressing this issue, as it involves the complex process of moving food safely and efficiently from producers to consumers, minimizing spoilage and maximizing freshness.

According to the Food and Agriculture Organization (FAO), roughly one-third of all food produced globally for human consumption is lost or wasted each year. Perishable foods, including fresh produce, meat, and dairy, are particularly susceptible to this issue due to their short shelf life and sensitivity to environmental conditions. Understanding the full scope of their disadvantages is essential for minimizing waste, protecting health, and managing household finances.

According to the U.S. Department of Agriculture (USDA), with the exception of infant formula, product dating is not required by federal regulation. This means that the dates printed on most products are about quality, not safety, leaving many to wonder how long after the expiration date is food safe to consume.

According to the World Health Organization, some molds produce mycotoxins, which are poisonous substances that can make you very sick. This fact alone raises the important question: Is it safe to eat something that had mold on it, or should you always discard it? The answer depends heavily on the type of food involved, as visible mold is often only part of a larger, unseen contamination.

According to U.S. Dairy, yogurt can only sit out at room temperature for up to two hours before it must be refrigerated. Eating yogurt that was left out for too long significantly increases your risk of getting sick from foodborne bacteria. The 'danger zone' for bacterial growth is between 41°F and 140°F.

Over 90% of seamoss users store their gel incorrectly at some point, drastically shortening its shelf life. The question, 'Does seamoss need to be refrigerated?' depends entirely on its form—dried raw seamoss has a long shelf life, but once it's made into gel, immediate refrigeration is critical to prevent spoilage.

According to the International Chamber of Commerce, standardized Incoterms have been crucial for international trade since 1936. This standardization includes the term FOB, but **what does FOB stand for in food** and how does it relate to your nutrition diet? While not a nutritional label, this shipping term critically impacts the journey of food from producer to plate, affecting freshness, cost, and overall dietary quality.