When disaster strikes and you are forced to think about survival, there are three basic fundamentals you must have to live: food, water and shelter. We will be primarily discussing survival food and its importance to your food storage plan. Survival food can come in a variety of different solutions but usually in a form called MRE (Meals Ready to Eat). These packets are made to meet all of the daily vital nutrient needs and can be eaten on the spot without flame or preparation. You need to find a good source for your survival needs.
MRE are waterproof and are made to endure the roughest environments. In fact, they were originally designed for troops and have been the staple meal for many military men since. Presently, they are used by hunters, campers, and in survival and disaster gear kits worldwide. One alternative is using frozen dried fruits and vegetables. However, to be considered an alternative they must be packaged in food storage grade pouches meant to be highly resistant to the elements.
One should plan to have enough food to support every member of the household for at least 72-hours. This is usually enough time to evacuate and find another source of food.
In case of emergency, having a 72-hour food kit and survival mre for sale equipment can mean the difference in survival. It is important that you store this food in a different place than your other food storage. It should be stored above ground level in case of floods or mud slides. It should be consolidated in a backpack, duffel bag or any other easy to carry case, in the event you need to make a quick exit.
If food is not stored properly, the bacteria in it can multiply to dangerous levels. Beware of the temperature danger zone. Bacteria grow and multiply fastest in the temperature danger zone of between 5 degrees Celsius and 60 degrees Celsius. It is important to ensure that food spends the minimum possible time in this temperature range. Take special care with ‘high risk foods’. These are certain types of food that provide a particularly good environment for the growth of food-poisoning bacteria. These ‘high risk foods’ should be kept out of the temperature danger zone for long periods. They include: meat, poultry (chicken, turkey etc.), dairy products, eggs, small goods, and seafood.
It is important to make sure the bacteria in raw food do not contaminate other food that will not be cooked again. Always store raw food beneath cooked food, to avoid liquids dripping down and contaminating the cooked food. Choose strong, non-toxic food storage containers. Make sure your food storage containers are in good condition and use them only for storing food. If you learn how to properly care for and store your emergency food, it will be there to keep you alive when you need it. Be prepared with your survival food, and there is no need to fear the future.