How To Prolong Food Shelf Life Good manufacturing practices (GMP) and proper hygiene measures are essential in minimizing microbial contamination and extending shelf life. Storage Atmosphere: The composition of gases in the storage environment can influence the shelf life of certain food products. For example, controlling the levels of oxygen, carbon dioxide, and ethylene gas can help inhibit microbial growth, delay ripening, and prevent spoilage in fruits and vegetables. Product pH Changes: Changes in pH levels during storage can affect the shelf life of acidic or alkaline food products. pH fluctuations can influence microbial growth, enzymatic activity, and chemical reactions, potentially accelerating spoilage. Monitoring and maintaining the appropriate pH range can help extend shelf life. Product Packaging Integrity: The integrity of food packaging is crucial in preventing contamination, moisture ingress, and oxidation. Any damage or leakage in packaging materials can compromise the shelf life of food products by allowing the entry of microorganisms or exposure to external factors. Regular inspection and quality control of packaging materials are necessary to ensure their effectiveness. Product Maturation: Certain foods, especially fruits, vegetables, and some dairy products, continue to mature or ripen after harvest or production. The rate of maturation can affect the shelf life of these products. 

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