Storage conditions for perishable food products
Washington bulletin no 729 summarizes suitable storage for apples potatoes sweet potatoes onions cabbage eggs frozen eggs poultry butter and fish. It covers storage life factors, temperature humidity and ventilation, prestorage handling, and tabled guidance for each commodity including packing, container, and sanitation to extend marketable life and reduce deterioration.
MENTIONED IN THIS ARTICLE
Washington, D. C
Bureau of Markets
Department of Agriculture
Department
Federal Reserve Board
Ase
Guidelines for poultry and butter cold storage and freezing
The text outlines methods for packing dressed poultry in boxes, with parchment lining and no slats, and recommends sharp freezers below five degrees F for 48 hours. It covers stacking, air circulation, and brine piping shelves to halve freezing time, plus holding temps below 15 degrees F. Butter storage details include low acidity cream, pasteurization, salt level impact, container types, paraffin interior when tubs used, mold prevention, and to store at two degrees F or below for best quality.
MENTIONED IN THIS ARTICLE
Fort Madison
Towa
Larsen
Atlee
Grant
Wember
More Pte
Wee
E&ga
Bureau of Chemistry
Also Mentioned on This Page
Earl Bros
Chicago
Our Service
F. E. Baldwin & CO
Ozden Bidg
Fort Madison Produce & Storagego
Maso
Middle West
Chicago ‘Packer
N. Clark St
United States Department of Agriculture
United States Food Administration
Iness
Ono
Care
Fker
N. Clark
Inois Poultry
Packer
Tr. E
John W. Low
Wayne
Co Bank
Natio
Jark St
Ball
Hold, Illinois
Carlota
J. C. Mittelstadt Feadley Low, Inc
Er . Exchange Nath
Real Sales Service
C.h.weaver & Co
Northwestern
J. Ellis Slater Co
Minnesota
Ina
D. J. Stephens Ogden
John A. Eck Co
Ublished
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