It is best to keep containers off of the floor to allow for air circulation. If storage temperatures are higher, rotate products as needed to maintain quality. Temperature: Store products at a temperature of 75☏/24☌ or lower whenever possible.Storage life can be significantly impacted by the following conditions: When stored in airtight containers with oxygen absorbers, products must be dry (about 10% or less moisture content). Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen. Under certain conditions, you can also use plastic buckets for longer-term storage of wheat, dry beans, and other dry products. These containers, used with oxygen absorber packets, eliminate food-borne insects and help preserve nutritional quality and taste. PETE bottles (for dry products such as wheat, corn, and beans).Foil pouches (available through Church Distribution Services).Packaging Recommendations Recommended containers for longer-term storage include the following: To meet nutritional needs, also store foods containing vitamin C and other essential nutrients. You may also want to add other items to your longer-term storage such as sugar, nonfat dry milk, salt, baking soda, and cooking oil. Wheat, white rice, corn, and other grains The following suggested amounts are for one adult. New "Life-Sustaining" Shelf-Life Estimates (in Years)
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While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged, and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years. Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Previous estimates of longevity were based on "best-if-used-by" recommendations and experience. Estimated shelf life for many products has increased to 30 years or more (see chart below for new estimates of shelf life). Properly packaged, low-moisture foods stored at room temperature or cooler (24☌/75☏ or lower) remain nutritious and edible much longer than previously thought, according to findings of recent scientific studies.