Food safety for vegan food items.

The method used for cleaning, storing and preparing food affects the taste, texture and nutritional value of food. Proper cleaning, preparation and storing helps to prevent spoilage and food borne poisoning. proper storage and preparation helps to preserve food nutritional value, appearance, taste and texture. Heat, light, moisture and air can cause a change in food flavor, texture and nutritional value over a long period of time. Improper handling and storing of food can cause possible food contamination and poisoning, so it is important to store food items at right temperatures and place.  After purchasing grocery it is wise to use the two hour timing for storing and handling food. If you live in a very warm place like Texas make it a one hour time from purchasing to storing. Keep tabs on products, do not use old expired product - it can be harmful to your health.

Storage and handling of Vegetables and fruit:-

• Raw fruits and vegetables at room temperature are very susceptible to spoilage and loss of  nutritional value. 
• Tropical fruits like bananas, mango, pineapple, avocado etc spoil easily if stored in a very cold and warm area. 
• Keep them in a tighter part of the refrigerator to help slow down moisture loss. 
• Avoid storing fruits and vegetables in plastic, because plastic cuts off air supply and can be toxic.  
• Wash after purchase and store in permeable storage materials such as paper, cellophane. 
• To prevent rot caused by dampness during storage, wash produce then store and use. 
• Avoid storing juices in big open container, choose smaller container to protect the vitamins from oxygen. 
• All produce should be wrapped air-tight to prevent freezer burn that cause dry patches, hard texture and off taste. 
• Cook produce straight- do not thaw produce because it activate the destructive activity of residual enzymes and microorganisms.
• Do not refreeze food that has been thawed. 
• Enzymatic activity can cause fruits and vegetables to rotten.
• Cut the green leaf top off root vegetables like beets, carrots, radish,turnips, parsnips, daikon, rubataga, turnips etc to prevent it from drawing out nutrient from the roots, it works as though as it is still in the soil. 
• Do not freeze raw fruits and vegetables because water in vegetables and fruits can form ice crystals that break down cell membranes and walls, resulting in mushy texture and loss in nutrients. 
• Do not  remove berry stems until you are ready to use it. You can store vegetables and fruits in a cool basement or root cellar. 
• Store potatoes in a dark area with air circulation to avoid the poisonous alkaloids such as solanine and chaconine from forming due to exposure to light. You can store food item in a cool basement or root cellar at places with temperature of 30 degree Fahrenheit. carrots, cabbage and lettuce can be stored at 32 degree Fahrenheit.
• Keep peas and beans in their pods to help retain freshness.
• Keep berries in air tight containers. Fruits, vegetables, and grains left to soak in water can lose vitamins and minerals. 
• Wash vegetables and fruits with salt under running water to remove soil, insects, and water-soluble pesticides just before use. 
• The skin of fruits and vegetables are especially concentrated in nutrients, but are also more likely to be contaminated with bacteria and pesticide residues there fore it is smart to remove the coarse outer leaves of green vegetables like cabbage, onions, peach etc.although some nutrient can be lost from peeling  the outer layer of fruits, it is not a significant amount.

 Grains and nuts:

• Put grains and flours and other packaged grain food in a metal or glass container with tight fitting lids RIGHT AFTER PURCHASE. 
• If you have already stored grain and nuts put it in microwave oven set on high 2 to 3minutes to kill the eggs before storage. 
• Store flour in a moisture and vapor proof material. 
• You can store whole grain flours in the freezer to stop the fat content from turning rancid. 
• UN-shelled nuts like peanut, cashew, almond etc can be stored at room temperature for about 3 to 6 months time.

Store breads that contain yeast in a cool, dark place. In summer or warm weather condition store the breads in the refrigerator to prevent mold from attacking it.
Bread, cereals, crackers and cake mixes can be stored in a closed container at room temperature. Note that cereals and cake mixes containing whole grains should be kept in a dark place to prevent loss of vitamin such like riboflavin from exposure to light.

Milk: Plant-based milk is the healthiest choice to buy because they have a higher nutritional value and they are usually stored in a carton container which helps retain its nutritional value.
Do not store milk in a place exposed to light because light destroys vitamin A and riboflavin in milk.

Eggs

• can be stored in a cool area, keep it away from warm or light areas to avoid spoilage or salmonella contamination. 
• Fresh organic eggs can last for about 3 to 5 weeks, do not freeze egg. Eggs are ( porous) and will absorb refrigerator odors. Store them in their cartoon, not in the refrigerator door compartment. Store Ice creams in refrigerator and make sure to keep containers tightly covered to prevent ice crystals from forming.

Soft cheese, Butter:

• Keep these away from light and warm area to prevent it from dissolving. 
• Keep it a tight sealed place to prevent it from going rancid; oil and butter go rancid when exposed to air. 
• Plastic and aluminum foil can be toxic so avoid using these in storing and cooking food. 
• Keep all oil, butter and cheeses in a cool dark place. Oils should never be exposed to light and heat to prevent the loss of vitamin E and A .
• Homemade butter and mayonnaise, salad dressing should be refrigerated only for a week, do not leave it sitting out in warm area to avoid salmonella bacteria poisoning.
• When butter is refrigerated it will last 1 to 3 months at 40 degree Fahrenheit or 4 degree Celsius. It will last for about 6 to 9 months in freezer at 0 degree Fahrenheit or -18 degree Celsius.
• Margarine stored in refrigerator can last  4 to 5 months in refrigerator at 40 degree Fahrenheit or 4 degree Celsius. Commercial mayonnaise will last for about 2months, do not freeze it.

Sugar Storage Tip:

• Molasses and wild grown honey can be kept at room temperature because bacteria do not thrive in raw organic sugars.
• Artificial sugar makes a great environment for mold build up and it is unhealthy-toxic, so avoid artificial sugars.
• Refrigerate sweet sugary spreads such like jams. 
• Dry cane sugars should be kept in cool, dry place away from humid air, in an air tight container. The same applies to salts.
• Brown sugar should be kept in an air tight container to prevent caking(hardening) and moisture loss. 
• When brown sugar cakes, break it up by placing a slice of apple or orange inside of the bag.

Can products: 
Some commercially canned food may be more nutritious than fresh food because they are often harvested in peak condition at quick timing to preserve appearance and nutrients however, most canned food are known to contain preservatives that helps keep it fresh. These preservatives can be toxic. Also, many canned fresh fruits and vegetables such as olives, pickles, banana pepper are harvested before ripening to mature in refrigerator taking away from its natural flavor.
Homemade can food can be heated rapidly and kept in air tight sealed containers. The rapid heat helps to destroy micro-organisms and enzyme action. Vacuum seal in cans helps prevent contamination. Stack cans in order of purchase, for example if you buy canned olives in January and then bought another can in march- it is wise to use the first before the latter to avoid devaluing nutrients. Check expiration dates and read the label for instruction; when in doubt throw it away or call "the company" for assistance.

Herb container

Herb storage and handling Tip:

• Wash and keep herbs like parsley, cilantro upright in a glass container containing an inch or two (2.5-5cm) of filtered cold water. 
• You can refrigerate some herbs like dill, garlic, mint etc. 
• Store dry herbs and spices in a tightly covered containers away from air, light, moisture and heat  in cupboard because if exposed to air and moisture it can change the flavor and taste. 
• Keep all open/kitchen spice rack away from light, heat and moisture; do not keep it over or near the stove, dishwasher, microwave, refrigerator, sink or a heating vent. 
• When herb or spice color fades it is an indicator that it's lost flavor, so check it before use. 

                                                Baking soda and salt

• Should be stored in a tight container in a dry place unless you are using it for odor control. 
• Avoid dipping wet utensils inside stored baking soda to help keep its freshness. 
• Baking soda can last up to 12 to 18 months till expiration.  
• To check if baking soda is still fresh- mix 1 teaspoon baking powder with 1/3 cup hot water if it forms rising foams well then it is still fresh and still good for use.