Understanding The Preservation Technique Of Ready Stews

It is generally known that Home-made stew only lasts a day before spoilage commences; that is because the condition of the stew becomes conducive for activities of spoilage microorganisms with time i.e the right temperature and availability of nutrients for them to feed, grow, multiply, and then release by-products.

This means that the only way to prevent this from happening is to make the condition of the stew unconducive for spoilage microorganisms to survive, grow or multiply.

Basically, most spoilage microorganisms need the following to survive and carry out their activities;
• Oxygen
• Right temperature
• Moisture
• Nutrients

Take out any of these, they’ll (the spoilage microorganisms) become inactivated or eliminated i.e this brings a stoppage to their activities. The more of these factors can be removed from a product, the longer the product can stay safe. That is why keeping a properly covered bowl of stew in the Refrigerator or Freezer helps to keep the stew for a longer period of time as long as at least Refrigeration temperature is maintained. Also if you keep warming your stew overheat at least once in a day, the stew can stay for a longer period of time. The technology behind these two examples is altering the temperature condition of the stew, making it too low or too high for the microorganisms.

For Kaptain Ready Stews, we employ the technology of high temperature which inactivates/eliminates spoilage microorganisms and then hermetically seal up the product in a high-quality packaging material
that offers a barrier to oxygen and any form of contamination.

With these principles, Ready stew is able to stay up to 12 months and even more when kept under proper storage condition.