Items UK households are told not to stockpile as sales for emergency supplies soar

详细摘要

An expert has revealed the items that UK households should not include in their emergency stockpile cupboard as the government urges Brits to be prepared. Official advice tells Br…

An expert has revealed the items that UK households should not include in their emergency stockpile cupboard as the government urges Brits to be prepared. Official advice tells British households to have enough food and drink to last for at least three days in the event of an emergency. The advice is aimed at preparing Brits for a range of emergencies, including extreme weather, a cyberattack, conflict, or a loss of power. These items should be non-perishable, so you can keep them in the back of the cupboard for whenever they are needed without worrying about them going off.

With that in mind, it's important to note what won't be necessary when stockpiling for an emergency. It was recently reported that since the government launched the emergency preparedness campaign, sales of tinned meats, bottled water and hand sanitiser have increased.

The number of people buying tinned meat each day after the launch rose by 43%, equivalent to an extra 400,000 shoppers. Items like tinned tuna and chickpeas are examples of what households can stockpile for an emergency.

However, an expert has listed items that should not be included on the list, such as pasta and frozen foods. James Miller, a food hygiene consultant and CEO of food tech company Grape Software, told the Independent: "Perishable foods have a short shelf life, so buying more than you can use can lead to waste.

"For foods with a use-by date, there’s also a safety risk. If you’ve followed the storage instructions, you can eat or cook the food up to midnight on that date, or freeze it by then if it’s suitable for freezing. Once the date has passed, don’t eat, cook or freeze it, even if it looks and smells fine."

Instead, you should focus on food that can be stored in your cupboard for months at a time. Professor Chris Elliott, at the Institute for Global Food Security, Queen’s University, Belfast, told the Independent: "Perishable foods require carefully controlled storage temperatures, and during emergencies, particularly…

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