News0 min ago
Heat In A Shop
4 Answers
can the heating in a shop affect the condition of food
Answers
1 to 4 of 4
Best Answer
No best answer has yet been selected by mrspirite. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
The reason that most supermarkets don't refrigerate eggs is because the temperature in those stores is usually kept below 20C:
https:/
So it follows that if, say, a local corner shop has the temperature set to above 20C, any unrefrigerated eggs in that shop will go off very quickly.
Obviously in a shop that's excessively warm chocolate is likely to melt, meaning that, for example, when a customer opens a packet of chocolate biscuits from that shop, he'll find a lot of the chocolate sticking to the packaging. If the shop is very cold though chocolate can acquire a white 'bloom' on it's surface which, although perfectly harmless, might put some people off eating it.
Other products might have shortened 'best before' dates in very warm (or possibly very cold) stores but manufacturers tend to allow for that when deciding upon their 'best before' dates anyway.
Fruit will ripen faster (in the case of things like bananas, which ripen in the store) far faster in warm stores than in cold ones. Ready-ripened fruits, such as strawberries, will deteriorate far faster if they're not kept cool.
Some foods though are unlikely to be affected at all by variations in store temperatures (unless the place actually catches fire of course). Canned products remain edible for many decades after production, irrespective of storage conditions.
https:/
So it follows that if, say, a local corner shop has the temperature set to above 20C, any unrefrigerated eggs in that shop will go off very quickly.
Obviously in a shop that's excessively warm chocolate is likely to melt, meaning that, for example, when a customer opens a packet of chocolate biscuits from that shop, he'll find a lot of the chocolate sticking to the packaging. If the shop is very cold though chocolate can acquire a white 'bloom' on it's surface which, although perfectly harmless, might put some people off eating it.
Other products might have shortened 'best before' dates in very warm (or possibly very cold) stores but manufacturers tend to allow for that when deciding upon their 'best before' dates anyway.
Fruit will ripen faster (in the case of things like bananas, which ripen in the store) far faster in warm stores than in cold ones. Ready-ripened fruits, such as strawberries, will deteriorate far faster if they're not kept cool.
Some foods though are unlikely to be affected at all by variations in store temperatures (unless the place actually catches fire of course). Canned products remain edible for many decades after production, irrespective of storage conditions.
1 to 4 of 4
