Obviously, the easiest way to do so would be to keep your foods sealed and to not let air into them. I’ve also attached an article about proper food temperature. I also purchased this product at Whole Foods (forgive me, I don’t remember what it was called) but it was egg shaped and absorbed a chemical that vegetables and fruits give off as they begin to rot. I put it in my vegetable crisper and I’ve had vegetables last weeks longer. I’m sorry I can’t remember what it was called but it was in the produce section of Whole Foods.
I have also seen in similar markets some reusable, eco-friendly produce bags. Since produce is one of the types of foods that wilt more quickly than others, products like these could help keep food fresher and in a safe way. My guess is the bags work the same way as the egg-shaped item from Whole Foods mentioned above; I believe both absorb gases given off in the decomposition process.
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