Which foods have a short shelf life?

Perishable:

* Fruits and Vegetables: Most fruits and vegetables are highly perishable due to their high water content and susceptibility to spoilage. Examples include:

* Berries (strawberries, raspberries, blueberries)

* Leafy greens (spinach, lettuce)

* Tomatoes

* Bananas

* Avocados

* Mushrooms

* Meat and Poultry: These are highly perishable due to their high protein content and vulnerability to bacterial growth. Examples include:

* Fresh beef, chicken, pork, lamb

* Ground meats

* Fish and seafood

* Dairy Products: Milk, yogurt, cheese, and other dairy products are susceptible to spoilage from bacteria.

* Eggs: Fresh eggs have a limited shelf life, especially at room temperature.

* Cooked Foods: Once cooked, foods are more susceptible to bacterial growth. Examples include:

* Cooked rice

* Leftovers

* Cooked meats

Other Factors:

* Moisture Content: Foods with high moisture content are more prone to spoilage.

* Temperature: Warm temperatures accelerate bacterial growth, shortening shelf life.

* Packaging: Improper packaging can expose foods to air and bacteria, leading to spoilage.

* Damaged or Bruised: Damaged or bruised fruits and vegetables are more likely to spoil.

General Tips for Short Shelf Life Foods:

* Store in the refrigerator or freezer as needed.

* Follow storage instructions on food labels.

* Check for signs of spoilage, such as mold, discoloration, or unpleasant odors.

* Eat foods with a short shelf life first.

* Consider freezing perishable foods to extend their shelf life.

Remember: Food safety is crucial. Always follow proper storage and handling guidelines to prevent foodborne illness.