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Why organic food has a shorter shelf life
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Organic products are not treated with harsh chemicals and pesticides during their agricultural lifecycle. This lack of chemicals makes them more susceptible to natural elements and bacteria that could cause them to lose their freshness quicker than conventional products. 

Research conducted by Janice Lieberman 10 years back found that organic foods have a shorter shelf life and contain bacteria that cause food to spoil; these bacteria are not harmful to human health. 

Additionally, regulations prevent organic food from being polished or treated with preservatives and may indeed spoil faster than conventional fruits and vegetables.
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