perishables

Perishables are goods that deteriorate in quality or become unsafe to consume within a short period after their production or harvest, unless they are kept under appropriate conditions. The term covers many food items as well as flowers and some medicines that require controlled temperatures or rapid distribution. Perishables have a shorter or more variable shelf life than non-perishables and demand careful handling throughout their supply chain.

Common perishable foods include fresh fruits and vegetables, dairy products, meat and poultry, seafood, and baked goods. Flowers and cut stems also fall into this category, along with certain ready-to-eat products that lack preservatives. Many perishables depend on refrigeration, while others are stored frozen or under controlled atmospheres to slow spoilage.

Factors affecting shelf life include temperature, humidity, oxygen exposure, light, microbial growth, and enzymatic activity. Temperature fluctuations, improper packaging, and physical damage can accelerate spoilage. Indicators of spoilage vary by product but may include off odors, color changes, texture deterioration, or gas production.

Storage and distribution rely on a maintained cold chain from producer to retailer to consumer. Techniques such as refrigeration, freezing, vacuum sealing, modified atmosphere packaging, and, in some cases, irradiation are used to extend life. Proper handling, inventory rotation (for example, first-in, first-out), and rapid processing help reduce waste and improve safety.

Economically, perishables account for a substantial portion of food waste and spoilage losses. Safety standards and procedures, such as HACCP-based plans and compliance with regulatory labeling (use-by and best-before dates), are designed to protect consumers and minimize losses. In retail and food-service sectors, forecasting demand and efficient logistics are essential for managing perishables.