Which situation can shorten the shelf life of food?

Exposing food to high humidity can significantly shorten its shelf life due to the increased moisture content in the environment. High humidity can promote the growth of mold, bacteria, and other microorganisms that thrive in moist conditions. This can lead to spoilage and decay of the food, as well as changes in texture and flavor. Additionally, moisture can lead to chemical reactions that cause food to deteriorate more quickly.

In contrast, keeping food in a cool and dry place and using airtight packaging are methods that help preserve food by creating an environment less conducive to spoilage. Storing food under low light is another effective practice for prolonging shelf life, as exposure to light can lead to nutrient degradation and spoilage in some foods. Therefore, high humidity stands out as a factor that actively works against food preservation, directly impacting the longevity of shelf life.