Hi so I've been wondering what is the maximum temp you could store dry fish food and for how long before it degrades and loses nutritional value or worse turns bad? I'm asking because where I live fish food is brought from overseas by ships in steel containers, so the temperature can easily climb to 60C or more (140F). Also warehouses aren't typically cooled and temperatures are like mid 40C's (~105-120F) throughout summer (which is most of the year). RD I'm counting on you for this one. Somebody tag him I couldn't figure how to do it
The main enemy of food is heat, light, and oxygen. Exposure in the extreme of any of those will certainly decrease shelf life. Exactly how much is anyone's guess. Some of that would also depend on the food, as in how high the crude fat level is, how much and what kind of preservative was used in the food, etc.
My advice, use it up quickly! lol
My advice, use it up quickly! lol
In general what temperature X time would make a can go bad? I need something very general I know the composition varies even within a single brand but say we take an average food with mid protein and low fat content. How long would you say it can withstand heat assuming that it's shielded from light and sealed (never been opened)? Forgive me for asking too many questions but I want to know if I'm getting less than optimal quality for what I'm paying. Thank you for you time
