What factor commonly affects the longevity of food on Navy ships?

Temperature fluctuations during storage are a critical factor that affects the longevity of food on Navy ships. Consistent and appropriate temperature control is essential to preserving food safety and quality. When food is stored at fluctuating temperatures, it can lead to the growth of harmful bacteria and spoilage. For instance, foods that require refrigeration must be kept at a specific low temperature to prevent microbial growth. If the storage temperature rises and falls, even briefly, it can compromise the food's safety and extend the period for potential spoilage.

Maintaining stable temperatures ensures that food retains its freshness, nutritional value, and safety for consumption, which is paramount in a Navy environment where supplies may be limited and proper food handling is essential for the health of the crew. In this context, managing temperature effectively becomes a key operational practice to extend the shelf life and safety of food on board.