Drawing the Line Between Perishable and Non-Perishable Foods

You’d be hard-pressed to find a Filipino that doesn’t enjoy eating good food—it’s in our DNA! To make sure food stays good, it's important that we make smart choices as soon as we step into the supermarket. For that to happen, we need an understanding of what perishable and non-perishable goods mean.

In a nutshell, perishables are the food items that need more care and attention lest they spoil, AKA, “go bad.” On the other hand, non-perishables can be considered “low maintenance” in terms of storage and shelf-life. Knowing this difference can lead to more economical practices, and tastier dishes, for your household.

If having tastier food sounds appealing to you, let’s dive a little deeper into the factors that affect the life expectancy of different food items.

We live in a hot country, and it’s not just the humans that get to complain, products do too. Perishable foods are those that are more likely to go bad at room or ambient temperature. Organic and fresh food fall into this category due to the water levels in their composition—the more water, the more chances of spoiling.

This is because water plus heat equals evaporation— this makes bacteria in the food very happy, so much so that they’ll spoil the food by eating through its properties. To avoid this, put the perishables in the fridge as soon as you get home, and they’ll generally last up to a week. Freezing them would make them last longer, but it’s not an ideal method for all perishable food types. 

If there’s a shopping list, there’s also a spoiler list. Here are some examples of perishable foods:

• Meats (beef, fish, pork, and poultry)
• Dairy products
• Cooked leftovers
• Fruits and vegetables that have been peeled, chopped, or sliced

Pro tip: Unripe fruits should be kept at room temperature and away from direct sunlight. Keep them chilled until they ripen so you can enjoy their flavor better. 

Non-perishable foods are your cupboard’s main companions—they don’t need the extra chill to live longer. They can go from store to shelf, making them perfect emergency or stock food items.  

Here are some reliable food items that won’t go bad, ready for whenever you want something to eat or drink: 

• Canned goods
• Boxed and packed noodles
• Flour
• Rice
• Sugar
• Coffee, such as Nescafé
• Powdered milk, such as BEAR BRAND^®
• Dry seasoning, such as MAGGI®️ MAGIC SARAP^®️;

Keeping Food Safe for Consumption

Refrigerators may be the stars of food storage and longevity, but even they need help. Here are a few tips to keep your fridge and your food in tip-top shape. 

• Don’t stack your fridge to the fullest. This affects its cooling and, consequently, food storage capabilities.
• A clean refrigerator leads to clean food, so always exercise good fridge hygiene.  
• Avoid cross-contamination of food. Don’t put raw and cooked foods next to each other.
• Trust your nose and fingers. Always check the smell and texture of food before consuming it—there’s no such thing as being too safe when it comes to food safety.

Outside the fridge, here are some tips when storing non-perishables: 

• Look for the shades. It’s ideal to place them in dry, airy spaces away from direct sunlight.
• Keep things tight. Airtight containers are non-perishables' best mate when you need to repack them.
• Save the dates. Write down the expiration dates of items like canned goods, flour boxes, and more, especially if they’ve been part of your emergency stock for months. 

As the common phrase goes, you are what you eat. Both perishable and non-perishable foods play a part in a balanced and varied diet. Keeping food good and tasty for longer periods is crucial not just for your enjoyment, but also for reducing food waste.