Effect of Food Storage Conditions on Shelf-Life in Uganda

Abstract

Purpose: The aim of the study was to investigate effect of food storage conditions on shelf-life in Uganda
 Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries.
 Findings: The shelf-life of food products is influenced by factors like temperature, humidity, and microbial activity, making proper food storage crucial for combating food spoilage and waste, especially in regions with high food insecurity. A World Bank survey highlighted that low access to essential goods was primarily due to financial constraints and rising prices, with a significant portion of the population experiencing food insecurity. Recent developments in food storage include the use of natural antimicrobials, nanotechnology applications, advanced pathogen detection methods, improved storage management practices, and biotechnological processes for waste conversion. These advancements aim to extend food product shelf life, reduce spoilage, enhance food safety, and contribute to food security in Uganda.
 Unique Contribution to Theory, Practice and Policy: Arrhenius equation theory, water activity theory & oxidation theory may be used to anchor future studies on effect of food storage conditions on shelf-life in Uganda. Create user-friendly, informative food labels that clearly highlight allergen information and provide consumer-friendly guidance on reading labels. Mandate standardized allergen labeling formats and allocate funding for public awareness campaigns on allergen safety.