Long Shelf Life, but Spoilage Risk Depends on Storage Conditions
Swollen Packaging, Stickiness, or Sour Odor Mean Immediate Disposal
As the number of single-person households increases and spending on convenience foods rises significantly, there is growing interest in the safe storage and consumption of instant rice, which has become an essential item for Koreans. While it is common for people to buy instant rice in bulk and store it for extended periods, experts emphasize that it is safest to avoid consuming instant rice past its recommended consumption date.
The average shelf life of instant rice is about nine months, which is relatively long. This is thanks to 'aseptic packaging technology,' where the rice is sterilized at high temperature and high pressure and then sealed in sterilized packaging. The packaging is nearly vacuum-sealed, making it difficult for external microorganisms to penetrate, and the product can be stored at room temperature without any added preservatives.
Experts point out that because instant rice can be stored at room temperature, it is easy to become complacent about proper storage. The industry recommends an optimal storage temperature below 25 degrees Celsius. If instant rice is stored in places where temperatures approach 40 degrees Celsius, such as on a balcony during summer, there is an increased risk of spoilage due to packaging expansion or internal packaging damage. For both safety and to maintain taste and texture, it is best to consume instant rice within its shelf life.
The Ministry of Food and Drug Safety emphasizes, "Even if the shelf life remains, any instant rice with abnormal packaging should be discarded immediately." Warning signs include swollen packaging, moisture or stickiness around the edges, and a burnt or sour smell after microwaving. Experts advise, "Once instant rice has spoiled, reheating it cannot ensure its safety," and stress that the more you buy in bulk, the more important it is to manage storage temperature and humidity and to check the packaging regularly.
Meanwhile, to reduce unnecessary waste, the government has expanded the shelf life labeling system to all food products starting in 2024. The shelf life indicates the final date by which the food can be consumed without health concerns. However, the Ministry of Food and Drug Safety does not recommend consuming food past its shelf life. For some products, the shelf life and the quality-assurance date are nearly the same, meaning that after the shelf life, not only does the quality decline, but the risk of food poisoning also increases.
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