How to Prolong Food Shelf Life  It is important to note that the specific factors influencing shelf life can vary depending on the type of food product. Manufacturers, regulatory bodies, and consumers should be aware of these factors and take appropriate measures to ensure food safety and quality throughout the entire supply chain. Microbial Contamination: The presence of harmful microorganisms, such as bacteria, yeasts, and molds, can significantly impact the shelf life of food. Contamination can occur during production, processing, or handling, leading to spoilage or foodborne illnesses. Good manufacturing practices (GMP) and proper hygiene measures are essential in minimizing microbial contamination and extending shelf life. Storage Atmosphere: The composition of gases in the storage environment can influence the shelf life of certain food products. For example, controlling the levels of oxygen, carbon dioxide, and ethylene gas can help inhibit microbial growth, delay ripening, and prevent spoilage in fruits and vegetables. Product pH Changes: Changes in pH levels during storage can affect the shelf life of acidic or alkaline food products. pH fluctuations can influence microbial growth, enzymatic activity, and chemical reactions, potentially accelerating spoilage. Monitoring and maintaining the appropriate pH range can help extend shelf life. Product Packaging Integrity: The integrity of food packaging is crucial in preventing contamination, moisture ingress, and oxidation. 

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