What factors can affect the shelf life of food products?

The shelf life of food products is significantly influenced by several critical environmental and physical factors, particularly moisture content, temperature, oxygen exposure, and packaging.

Moisture content plays a vital role because high moisture levels can promote the growth of bacteria, molds, and yeasts, leading to spoilage. Conversely, low moisture can lead to dehydration but also extend shelf life in certain products.

Temperature influences the rate of chemical reactions and microbial growth. Proper refrigeration or freezing can slow down spoilage, whereas higher temperatures can accelerate it.

Oxygen exposure is crucial as it contributes to oxidative processes that can lead to rancidity in fats and degradation of vitamins, ultimately shortening shelf life.

Finally, packaging is essential because it can provide barriers to moisture, oxygen, and light, protecting the food from environmental factors that could lead to spoilage. The choice of packaging material and its effectiveness in sealing and maintaining the product in a stable environment are critical for prolonging shelf life.

The other options do touch upon factors that can play a role in food quality and acceptability, but they do not comprehensively address the primary factors that impact shelf life in the same way that moisture content, temperature, oxygen exposure, and packaging do.