As a thumb rule in the food industry, reducing the temperature of storage by 10degC increases the life of food item by twice and increasing by 10degC reduces by half.

Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.

Bacteria and yeast can grow with or without air. They need humid/warm conditions to grow. They need more moisture than molds.

Cool storage is at a higher temperature than refrigerated storage than freezer storage.

Shellfish are consumed by local people as they’re a good source of protein. Polished rice is NOT as nutritious as unpolished rice. It loses certain nutrients in the polishing process.

Shelf life is the period between processing to retail purchase to consuming of the food product.

Dry storage means at a temperature about 20 and humidity below 50%.

All of the mentioned facts are correct with respect to the food preservation industry.

Shelf stable foods are considered non-perishable at room temperatures. Protected from light also includes food items that are wrapped in an aluminium foil.

The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase.