Thursday, August 11, 2022

The Proper Way In Preparing And Safely Storing Survival Food

When disaster strikes and you are forced to think about survival, there are three basic fundamentals you must have to live: food, water and shelter. We will be primarily discussing survival food and its importance to your food storage plan. Survival food can come in a variety of different solutions but usually in a form called MRE (Meals Ready to Eat). These packets are made to meet all of the daily vital nutrient needs and can be eaten on the spot without flame or preparation. You need to find a good source for your survival needs.

20+ Best Free Food Pictures on Unsplash

MRE are waterproof and are made to endure the roughest environments. In fact, they were originally designed for troops and have been the staple meal for many military men since does food poisoning give you a fever. Presently, they are used by hunters, campers, and in survival and disaster gear kits worldwide. One alternative is using frozen dried fruits and vegetables. However, to be considered an alternative they must be packaged in food storage grade pouches meant to be highly resistant to the elements.

One should plan to have enough food to support every member of the household for at least 72-hours. This is usually enough time to evacuate and find another source of food.

In case of emergency, having a 72-hour food kit and survival equipment can mean the difference in survival. It is important that you store this food in a different place than your other food storage. It should be stored above ground level in case of floods or mud slides. It should be consolidated in a backpack, duffel bag or any other easy to carry case, in the event you need to make a quick exit.

If food is not stored properly, the bacteria in it can multiply to dangerous levels. Beware of the temperature danger zone. Bacteria grow and multiply fastest in the temperature danger zone of between 5 degrees Celsius and 60 degrees Celsius. It is important to ensure that food spends the minimum possible time in this temperature range. Take special care with ‘high risk foods’. These are certain types of food that provide a particularly good environment for the growth of food-poisoning bacteria. These ‘high risk foods’ should be kept out of the temperature danger zone for long periods. They include: meat, poultry (chicken, turkey etc.), dairy products, eggs, small goods, and seafood.

Recently a good friend and I got into a phase of watching different movie documentary’s on Friday nights. It’s nice and relaxing at the end of our long work week to sip a glass of wine, or in my friend’s case, a bourbon and diet coke, and learn about something that affects our lives. In the last year we have watched everything imaginable from food to religion. But for the sake of this article we will talk about the food we’re eating, or perhaps thought we were eating.

The awful truth, of course, is the more documentaries you watch, the more you become educated on what exactly is in and what’s not in the food we’re eating. It really wakes you up to the unfortunate truth of what a handful of top food producers have gotten away with when it comes to the health and well being of unknowing consumers.

Some of you may be very aware of what’s going on with our food, and others may not. I certainly have learned a lot in the last year and hope some of the below information will help to give some of you the ability to make better informed choices.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top