By Prince Amuzu:
A Research Scientist at the Food Research Institute (FRI), Madam Nina Bernice Ackah has cautioned consumers against prolonged preservation of food for future use. According to Madam Nina, though there’s nothing wrong with food refrigeration as a means of preserving it, the problem is the duration which in some cases in unnecessarily prolonged.
The research scientist who was speaking as guest of Rite FM’s Nana Ama Sarfo on the Food Safety, Nutrition and Hygiene segment of the Rite Morning Ride on Tuesday explained that keeping food when refrigerated over a long period results in its deterioration as well as its originality in terms of taste, scent and texture.
‘There is nothing wrong with freezing food as a means of preservation but the problem is how long it’s kept in the refrigerator that tempers with its nature in terms of taste, scent and its texture,’ she explained.
She also explained the two types of food refrigeration. These she mentioned as preserving in a fridge or a refrigerator. The freezing of food which is the block storage totally stops the operations of the germs that produce bacteria and cause disease and can preserve food for three (3) months to preserve its originality.
The preservation of the food in a fridge which is the chill storage slows down the operations of the germs which cause bacteria and also preserves food for three (3) hours or a maximum of four (4) days to preserves its originality.