Here's a breakdown:
Characteristics of semi-perishable foods:
* Lower water content: They generally have a lower moisture content compared to fresh produce, which slows down the growth of bacteria and fungi.
* Higher acidity: Many semi-perishable foods are acidic, which also inhibits microbial growth.
* Processed: They often undergo some form of processing, like canning, pickling, or drying, to extend their shelf life.
Examples of semi-perishable foods:
* Fruits and vegetables: Apples, pears, oranges, potatoes, onions, garlic
* Dairy products: Cheese, yogurt, sour cream
* Meat and poultry: Dried sausages, cured meats, smoked fish
* Baked goods: Bread, crackers, cookies
* Canned goods: Soups, fruits, vegetables, beans
Proper storage:
* Refrigerate: Most semi-perishable foods should be refrigerated to slow down spoilage.
* Store in airtight containers: This helps prevent moisture loss and exposure to air, which can contribute to spoilage.
* Follow expiration dates: While semi-perishable foods last longer than fresh produce, they still have a limited shelf life. Pay attention to expiration dates and use them before they expire.
Note: The term "semi-perishable" is not always used consistently. Some sources may classify certain items as "semi-perishable" that others consider "perishable" or "non-perishable." It's always best to check the specific food label for storage instructions and expiration dates.