How changing temperatures and environmental conditions affect food quality
Multiple factors can affect the quality of food, but most important factors are the temperature and the conditions in which the food exists. These factors will ultimately determine if the food is safe to eat, will provide adequate nutrition, taste good to eat, and will be safe to consume for a period of time. As I am a health professional, I stress that when determining whether food is of good quality to eat, we must also consider all of the different ways in which food may be stored, transported, and handled, before arriving on our plates.
The growth of bacteria, fungi, as well as other microorganisms that will cause food to spoil, is accelerated by temperature fluctuations. Perishable foods like fruits, vegetables, dairy products, meats, and seafood may be particularly susceptible to temperature fluctuations. If perishable foods are stored, transported, or handled at temperatures outside the recommended range, the microorganisms can double in a matter of time, therefore increasing the potential for foodborne illness. This issue is especially important in hot weather, when the temperature will encourage bacteria to grow, and thus increase the potential for foodborne illnesses.
Food quality can also be influenced by environmental conditions like humidity, air quality, and direct exposure to sunlight. For example, an increase in humidity may promote the development of mold on food products while a decrease in humidity will cause fresh fruits and vegetables to become dry and lose their desirable texture. Additionally, prolonged exposure to direct sunlight can cause a decrease in certain vitamins (such as A, C, and some Bs) found in food.
Seasonal and climate-related changes can significantly affect the quality of fruits and vegetables grown in agriculture. High temperatures, significant precipitation, droughts, and variations in regular weather conditions can impact the way crops grow, how much nutrition they get, and how easily pests and diseases develop. Because of these variables, the appearance, taste, and nutrition of food can be changed before they even reach grocery stores for sale.
There are some simple things that consumers can do to keep food at home in good condition. For example, refrigerating perishable items as close to the time they are purchased allows consumers to maintain their freshness. Storing food at the right temperature, using air-tight containers to store food, and not keeping food out for long periods of time will all help to keep food fresh while being prepared. Additionally, reading expiration dates, checking for spoilage before cooking, and following food safety recommendations is also critical when preparing food.
Keeping food safe is very important to stop food poisoning and to also provide enough nutrition. With the continued changing of our planet's environment, more attention must be given to storing, transporting and managing our food supply. Understanding how temperature and environmental conditions affect food will allow people to make better decisions about their own health and the safety of the food they eat.
By Dr. Vijay Kumar H J, Senior Consultant – Medical Gastroenterology, Hepatology & Interventional Endoscopy, KIMS Hospitals, Electronic City, Bengaluru.