Brenda Khan
Expiration dates are a tricky business. While it is generally agreed that food shouldn't be consumed after its use-by date, there is a lot of confusion surrounding the other types of dates, such as best before and sell by. These dates are more geared towards retailers and consumers in terms of when to buy and sell the product, rather than a hard-and-fast rule about when to eat it. Food expiration dates are also not federally regulated in the US, so there is no uniform system for food dating. So, how long can you eat food past its expiration date?
How long food lasts after the expiration date
| Characteristics | Values |
|---|---|
| Food Safety | Foodborne illnesses are not a result of natural decay. Bacteria grow in contaminated food, so make sure it is stored properly. |
| Expiration Dates | The dates on food labels are not usually related to food spoilage. They indicate how long food maintains the best taste and texture. |
| Perishables | Perishable products may deteriorate in quality after the expiration date but are usually safe for consumption if handled properly. |
| Non-Perishables | Non-perishable items can be consumed past the expiration date, but taste, quality, and nutrition may be compromised. |
| Refrigerated Leftovers | According to the USDA, most refrigerated leftovers last a maximum of four days. Seafood and dishes with uncooked ingredients like mayonnaise spoil faster. |
| Freezer Storage | Frozen foods can last for years if stored properly. Leftovers in the freezer should be consumed within three to four months. |
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What You'll Learn
'Use-by' dates are about quality, not safety
Expiration dates are generally about food quality rather than safety. Foodborne illnesses are not a result of natural decay, but rather the growth of bacteria in contaminated food. Therefore, it is important to store food properly. For instance, food that sits out at room temperature for longer than 2 hours should be thrown away, as it becomes susceptible to bacteria growth.
Use-by dates are about quality, not safety. A ""Best if Used By/Before" date is a quality assurance date that serves as a suggestion for when the taste and quality of food are at their peak. It is not a purchase or safety date. A "Use-By" date is the last date recommended for a product's use while at peak quality. It is not a safety date, except when used on infant formula. Food products are generally safe to consume past the date on the label, and consumers should evaluate the quality of the food product before consumption.
A "Sell-By" date is not a safety date either; it tells stores how long to display a product for sale for inventory management. Similarly, a "Freeze-By" date is about maintaining peak quality and is not a purchase or safety date.
Expiration dates refer to the breakdown of flavour and texture over time. Food products may not function the same after the listed date. For example, yeast may be less effective, medications may not offer the same results, and baking mixes, jams, and jellies may not have the desired texture.
It is important to note that there is no standardized system for food dating, and different dates on food packaging have different purposes. In addition, the length of time a food product will be of optimum quality depends on various factors, including storage and distribution conditions, characteristics of the food, and packaging type.
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Food can be kept in the freezer indefinitely
Food stored in a freezer at a constant temperature of 0°F (-18°C) or below can be kept indefinitely. This is because freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing inactivates bacteria, yeast, and mould present in food. However, once the food is thawed, these microbes can become active again, multiplying under the right conditions and leading to foodborne illnesses. Therefore, it is important to handle thawed items like any other perishable food.
While frozen food can be kept indefinitely, the quality of the food will suffer over time. Freezer burn, for example, happens when food isn't stored properly in the freezer, causing moisture to escape and turn into ice crystals. This coating of ice "burns" the food, resulting in a drier texture and less flavour. Food that has been in the freezer for too long may also take on the flavours of other foods in the freezer.
To prevent freezer burn, it is recommended to freeze food in bags instead of stiff containers. Food should also be labelled with the date, name of the contents, and number of servings. Additionally, to retain vitamin content, colour, flavour, and texture, it is best to freeze items at peak freshness.
It is important to note that food expiration dates are usually related to food quality rather than safety. Foodborne illnesses are not a result of natural decay but rather the growth of bacteria in contaminated food. Therefore, as long as there are no signs of spoilage, food can usually be consumed past its expiration date. However, the food may not taste as fresh as it once was.
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Bacteria can't grow in freezing temperatures
While freezing food is a great way to make it last longer, it's important to know that bacteria can survive freezing temperatures. When exposed to freezing temperatures, bacteria either enter a dormant state or gradually perish. However, they can become dangerous if food is not cooked after defrosting.
Bacteria that cause diseases in humans have enzymes that work best at human body temperature, allowing them to grow and cause disease. But when these bacteria are subjected to freezing temperatures, their enzymes become inactive, causing them to enter a dormant state.
Some bacteria, known as psychrophiles, have adapted to survive in freezing environments. They possess cold-active enzymes with an optimum temperature of 20°C or lower, enabling them to remain active even in harsh conditions. These bacteria are found in places that are frozen year-round, such as sea ice and glacier ice.
In the context of food safety, freezing does not have a significant germicidal effect. While freezing slows down bacterial growth, it does not kill all bacteria. For example, Salmonella and E. coli can survive freezing and, if thawed food is left at room temperature, the bacterial count can quickly return to its original number. Additionally, freezing can cause tissue damage, making it easier for spoilage bacteria to invade muscle tissues upon thawing.
To ensure food safety, it is crucial to handle and store food properly. Leftovers should not be left at room temperature for more than two hours, as the risk of bacteria growth increases. Expiration dates on food products are typically related to taste, texture, and quality rather than safety. However, proper storage and handling can extend the life of food beyond the printed date.
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Foodborne illnesses don't come from natural decay
Expiration dates are usually related to a food product's overall quality, taste, and texture, rather than indicating when it is unsafe to eat. Food can often be consumed past its expiration date, as long as it has been stored and handled properly, and there are no signs of spoilage. However, it is important to note that the longer a food item sits at room temperature, the more susceptible it becomes to bacterial growth. Leftovers should not be left out for more than two hours, and seafood dishes or meals containing uncooked ingredients like mayonnaise should be consumed within a couple of days.
Foodborne illnesses are not caused by natural decay. Instead, they are the result of bacteria growth in contaminated food. Proper food storage and handling are crucial to prevent foodborne illnesses. For example, when freezing food, avoid reaching into the bag with your hands, as bacteria can survive in the freezer and potentially cause foodborne illnesses if the food is not cooked properly. Additionally, washing hands with warm water and soap for at least 20 seconds can help eliminate germs and prevent the spread of foodborne pathogens.
Foodborne illnesses can be caused by various bacteria, such as Campylobacter jejuni, Salmonella, and Escherichia coli, which were the most commonly reported causes of foodborne illnesses in the United Kingdom in 2000. Noroviruses are also a common cause of foodborne illnesses, particularly in the United States, where they accounted for 57% of outbreaks in 2004. Foodborne illnesses can have varying incubation periods, ranging from 30 minutes to several days, and symptoms can range from mild discomfort to life-threatening illness.
Foodborne illnesses can also be caused by toxins produced by bacteria, chemicals such as pesticides and medicines, and natural toxic substances like poisonous mushrooms or reef fish. Proper food handling and storage practices, as well as good personal hygiene, are essential to prevent foodborne illnesses and reduce the risk of food contamination. It is also important to note that foodborne illnesses can be particularly dangerous for vulnerable populations, such as the very young, the elderly, and individuals with weakened immune systems.
While expiration dates are not solely indicative of food safety, it is important to exercise caution when consuming food past its expiration date. By understanding the causes of foodborne illnesses and following proper food safety practices, individuals can reduce their risk of contracting foodborne illnesses and ensure the food they consume is safe and healthy.
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'Sell-by' dates are for retailers, not consumers
Expiration dates are usually related to a product's overall quality and texture, rather than indicating when it is safe or not safe to consume. As long as there are no signs of spoilage, it is generally safe to eat food past its expiration date, although it may not taste as fresh.
Food expiration dates are not a federal requirement, except for infant formula. "Sell-by" dates are for retailers, informing them of how long to display a product for sale for inventory management. They are not safety dates. Similarly, "Freeze-by" dates indicate when a product should be frozen to maintain peak quality and are not related to safety or purchase.
"Best if Used By" dates are also related to peak quality, and this phrase is recommended to reduce consumer confusion and food waste. Food manufacturers and retailers consider factors such as distribution time, temperature, food characteristics, and packaging when determining the date by which the product will be of the best quality.
While expiration dates are not a safety concern, foodborne illnesses can be caused by bacteria growing in contaminated food. Therefore, it is important to store food properly and not let it sit out at room temperature for longer than two hours.
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Frequently asked questions
This is a quality assurance date that serves as a suggestion for when the taste, quality, and texture of food are at their peak. It is not a purchase or safety date.
Items from the freezer section are safe to eat indefinitely. They have expiration dates because they won't taste good forever; flavor and texture break down over time.
Yes, they may lose some flavor, or the texture may change, but quality is not the same as safety. Food products with quality assurance dates include baking mixes, jams, and jellies.
