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Abdominal Pain and Food Spoilage

Proper refrigerator management means less spoilage and potential for food born illnesses

Abdominal pain and food go hand in hand.  It’s one of the first orders of determining whether the food you ate agreed with your digestion.  Unfortunately, contaminated foods are one of the major causes of abdominal pain resulting in diarrhea, cramps and vomiting.

The American culture has changed so much that our busyness in life renders our choice in eating habits to things less fresh, overly processed and not worth feeding to our cat sometimes.  Poultry, eggs, meat and dairy often sit on grocery store shelves for days before purchased and then end up in our refrigerators slowly rotting.  Just because it doesn’t appear to be rotten, soured or moldy doesn’t necessarily mean it’s free from the microogranizms that make you sick.

During the summer it’s extremely important to monitor spoilage in your refrigerator since the temperature is less likely to be stable for freshness due to more use and warmer temperatures.  Refrigerator cold storage temperature should be kept at between 33 and 40 degrees fahrenheit to maintain food freshness.

Things to consider when organizing the refrigerator.  Keep bacteria prone foods like raw meat away from other foods in specialized food storage drawers.  Eggs and milk are often placed in the door of the refrigerator, which may not be the best place for them, since the average fridge does not maintain consistent temperature to keep them safe from spoilage in that location.

With food there are three types of spoilage:

  • Putrefaction – or a biological decomposition of organic matter which produces ill-smelling and tasting products
  • Fermentation – the chemical changes in organic substances produced by enzymes
  • Rancidity – the deteriorative changes and spoilage of fats producing undesirable flavors and odors

Consuming any food as a result of these conditions could lead to abdominal pain and food poisoning.

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