Food Engineering/Manufacturing/food storage


Do you know how long someone can store can goods, cereals, crackers, peanuts, soda, water, cookies,olives in juice, canned hams, spam and vienna weiners, canned soups, peanut butter, potato chips and other things in a storage before it goods bad?

Each food and type of package has a different potential lifetime before it becomes unsafe or unpleasant to eat. In general, canned goods are intended to be used within two years, but most are safe for longer. Canned foods have been found that were scores of years old and had not become unsafe. Their quality does decline. Dry foods, like cereal, crackers, cookies, peanuts and potato chips do not usually become unsafe, but their packaging is generally not designed for prolonged storage - maybe six to twelve months. Soda in plastic bottles will lose some fizz after about six months. Water can probably be stored almost indefinitely. Canned meats and soups are like other canned foods. For canned foods to survive, the cans must be protected from corrosion. Low temperatures and low humidity generally prolongs storage life.  

Food Engineering/Manufacturing

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J. Peter Clark


How various processed foods are made; ways to improve manufacturing; how to make a new food product.


Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

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