Answer:
all of the above
Explanation:
Perishability is the time it takes for a food to begin to break down losing its nutritional properties. It is also known as expiration. Depending on that duration, food is classified as:
- Perishable foods: They are those that begin a simple decomposition. Agents such as temperature, humidity or pressure are decisive for the food to begin deteriorating. Examples of these are: those derived from animals and vegetables, with fruits being the most perishable, and milk and derivatives such as yogurt and meat with less perishability since they are preserved in refrigeration.
Perishable foods need to be refrigerated at 5 ° C or less, or frozen at -18 ° C or less to slow or stop the growth of bacteria, which occurs quickly in foods such as meat, poultry, shellfish and dairy products when not stored properly. Cooked leftovers are also considered perishable foods. Canned or vacuum sealed goods that include meat or dairy products, once opened, should be considered perishable and stored in the refrigerator or freezer
- Semi-perishable foods: Those in which the deterioration depends on the humidity of the air and the microbial quality of it. Examples of these are nuts, tubers and other vegetables, such as grasses.
- Non-perishable food: They do not deteriorate with any of the above factors, but depend on other factors such as sudden contamination, improper handling, accidents and other conditions that are not determined by it. Examples of these are flours, pasta and sugar, which are considered damaged once they are stirred with a contaminant or begin to decompose once cooked.
