Leena Watts
Expiration dates on food products are a source of confusion for many consumers, leading to unnecessary food waste. In the United States, there is no standardized system for food dating, and terms like sell-by, best before, and use-by can have different meanings depending on the product and state regulations. These dates are often not related to food safety but rather to optimal taste and texture, and many foods are still safe to consume past their expiration date. Proper storage techniques, such as refrigeration and freezing, can extend the shelf life of food products. However, mishandling of food, such as improper defrosting or inadequate sanitation, can lead to bacterial growth and foodborne illnesses. While expiration dates are not strictly scientific, they serve as a guideline for consumers to maintain food quality and safety.
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What You'll Learn
Food expiration dates are not federally regulated
Expiration dates on food products are not federally regulated, and the use of "Sell-By" or "Expiration" dates is not mandated by federal law. These dates are applied by manufacturers and are indicators of the product's peak quality rather than safety. They consider factors such as time, temperature, food characteristics, and packaging. While the quality may deteriorate after the date, the products are typically still safe for consumption if they do not exhibit signs of spoilage. However, it is important to understand date labels and their meanings to ensure food safety and prevent waste.
Open dating, a calendar date applied by the manufacturer or retailer, informs consumers about the optimal quality period. Meanwhile, closed dating employs codes with letters and numbers to indicate the production date and time. Infant formula is an exception, requiring a federally regulated "Use-By" date to ensure nutrient content accuracy.
Universal Product Codes (UPCs) and Stock Keeping Unit (SKU) codes further contribute to product tracking and inventory management. UPCs, commonly found on product labels, facilitate quick scanning and price recording at checkout. SKUs, assigned by retailers or companies, aid in stock-keeping and internal operations.
Food spoilage, caused by microorganisms like molds, yeasts, and bacteria, can be identified through unpleasant odors, flavors, or textures. Proper food storage and handling are crucial to slowing spoilage. Consumers should use their senses and perform checks, such as the "smell test check," to assess food safety beyond the quality date. By understanding date labels and spoilage indicators, consumers can make informed decisions about purchasing, consuming, and reducing food waste.
In summary, while food expiration dates are not federally regulated, they serve as guidelines for optimal product quality. Consumers play a vital role in evaluating food safety beyond expiration dates, preventing waste, and ensuring wholesome food choices. Understanding date labels and employing sensory checks are key aspects of responsible food handling and consumption.
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Expiration dates are not an exact science
The origin of expiration dates is a classic life hack. By the 1970s, Americans had shifted from buying food from farms and small grocers to purchasing most of their food from grocery stores. Manufacturers started using special codes to inform supermarkets when to rotate stock. These codes were eventually deciphered and published in a book called "Blind Dates: How to Break the Codes on the Foods You Buy".
Expiration dates are largely based on estimates of how long food is optimally fresh and tasty. They do not guarantee that food will be unsafe to eat after the listed date. Proper food handling and storage are more important than printed dates in ensuring food safety. Bacteria growth is time and temperature-dependent, so storing food at the proper temperature and practising good sanitation can prevent foodborne illness.
Foods can often be safely consumed past their expiration dates, although they may not taste as good. Dry goods, for example, never become unsafe to eat, even if their flavour dulls over time. Freezing food can also extend its shelf life, as bacteria cannot grow in freezing temperatures.
It is important to use your best judgment when consuming food past its expiration date. Check for odd smells or appearances, and remember that cooking can destroy harmful bacteria if done correctly.
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Food can be consumed past the expiration date
Expiration dates are usually assigned by food manufacturers and refer to the quality of the food, not its safety. This means that food can often be consumed past its expiration date. For example, eggs are good for 3 to 5 weeks after purchase, and milk is good for 7 days in the fridge.
The one exception to this is infant formula, which has a federally mandated expiration date for safety reasons and should not be consumed past this date. Aside from this, the dates on food labels are generally not related to food spoilage and instead indicate how long the food will maintain its best taste and texture.
Foods can often be safely consumed past their expiration dates if they have been stored and handled properly. For example, freezing food can extend its shelf life, as bacteria cannot grow in freezing temperatures. However, it is important to note that some foods may not function the same after their expiration date. For instance, yeast may be less effective, medications may not offer the same results, and baking mixes, jams, and jellies may have a different texture.
To reduce food waste, it is recommended that consumers evaluate the quality of the food before deciding to eat it or throw it away. Signs of spoilage include an off odor, flavor, or texture. Additionally, food that has been left out at room temperature for longer than 2 hours should be discarded, as there is a risk of bacterial growth and contamination.
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Proper food storage extends shelf life
Proper food storage is essential to extend shelf life and avoid unnecessary waste. Time, temperature, light, air, moisture, enzymes, and microorganisms all play a role in how long food lasts. Here are some tips to ensure proper food storage and extend the shelf life of your groceries:
Firstly, organisation and ordering are key. Keep your dry store room at a temperature between 45-55 °F (7-13 °C) and ensure very low humidity. Produce such as tomatoes, potatoes, lemons, limes, and squashes should be stored in very cool, dry areas. Always store root vegetables, like potatoes and onions, in a cool, well-ventilated place between 50°F and 60°F. Label items with "received" and "use by" dates, and keep a “To Use” list to help keep track of what needs to be consumed first.
For fresh fruits and vegetables, rinsing them under cold running water before consumption is important to remove possible pesticide residues, soil, and bacteria. Store fresh fruits and vegetables separately in the refrigerator to avoid any odour transfer or bacterial contamination. Fruits like apples, green pears, and apricots should be ripened at room temperature and then stored in the refrigerator.
Meats and meat products benefit from vacuum-packaging or modified atmospheric packaging, which extends their shelf life by inhibiting bacterial growth. Raw poultry should be stored on the lower shelf of the refrigerator and thawed in the refrigerator, under cold running water, or in the microwave. Fresh fish, shrimp, and crab should be stored in the refrigerator, slightly above 32°F, and never in water, as this leaches nutrients, flavour, and pigments.
Lastly, chilled storage is vital for retaining freshness and nutrients in meats, fish, dairy, and produce. Each of these foods has specific storage requirements to maintain quality and extend shelf life. For example, eggs should be stored in their original carton in the refrigerator to reduce odour and flavour absorption from other foods.
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Food waste due to confusion over dates
Food waste is a significant global challenge for humanity and the environment. In the United States, food waste due to confusion over dates costs $7 billion a year, with 88% of consumers discarding food that is still good. This is largely due to the lack of standardised date labelling across the country. There are about 50 different types of date labels in use in the US, and they are not regulated.
The use of "Sell-By" or "Expiration" dates is not federally regulated, and the US Food and Drug Administration (FDA) and the US Department of Agriculture do not require food companies to place date labels on products, leaving the information at the manufacturer's discretion. This has resulted in a confusing patchwork of state regulation and voluntary labelling.
Research shows that many consumers believe that date labels indicate that food is no longer safe to eat after that date, when in reality, these dates are a manufacturer's estimate of a product's optimal quality. Food products may be good for months or even years after the date listed, if stored properly. For example, dry rice or pasta has a shelf life of 1-2 years in a pantry.
To reduce food waste, the FSIS recommends that food manufacturers and retailers use a "Best if Used By" date, as research shows that this phrase conveys to consumers that the product will be of the best quality by the date shown. Other recommendations to reduce consumer confusion include ending the use of "sell by" dates, and allowing products to be labelled with "or freeze by".
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Frequently asked questions
Expiration dates are not federally regulated and do not indicate when food becomes unsafe to eat. Manufacturers assign these dates to food products to indicate how long they are expected to maintain their best taste and texture.
Food may be good for months or even years after the expiration date with proper storage. For example, canned and frozen foods can last for years if they have been kept in good condition.
Expiration dates are meant to indicate when a product is no longer in its prime. For example, yeast may not be as effective, medications may not offer the same results, and baking mixes, jams, and jellies may not have the desired texture.
