Are Food Expiration Dates Science or Suggestion?

At some point, we’ve all looked at the expiration date on a container and wondered if the food is still safe to eat.

“Use by” and “sell by” dates are stamped on almost everything in your refrigerator and pantry. But what do those dates mean, and is the food still edible once that day has passed?

The short answer is: It depends, says Ashlee Wright, a registered dietitian with Orlando Health Physician Associates.

“The concept behind putting expiration dates on food is to help consumers and retailers decide when food is at its best quality,” Wright says. “With the exception of 'use-by’ dating for infant formula, these dates aren’t indicators of the product’s safety, and they’re not required by law.”  

What It Means

Here’s what those food labels mean:

• "Best if used by/before" date -- Indicates when a product will have the best flavor or quality 
• "Sell-by" date – Tells the retailer how long to display the product for sale for inventory management
• “Freeze-by” date – Indicates when a product should be frozen to maintain peak quality
• Closed dating – Tells the retailer the date a product was processed

These labels weren’t needed or widespread until processed foods made inroads with the American diet. Starting with World War II, processed food seeped into the consumer market because of its convenience and time-saving nature.

Before then, our senses — taste, sight, smell and touch — determined freshness. Foods were purchased seasonally and locally. But as lifestyles became more harried and larger farming production shifted to nationwide distribution, the voluntary practice of open dating – putting expiration dates on food packages -- began.

The problem is the United States doesn’t have a universally accepted system for this process, which can be confusing for consumers, Wright says. That befuddlement, and fear over expired food, is the largest reason for food waste, according to the Food and Drug Administration.

Worries About Food Poisoning

The biggest concern for consumers when it comes to what we eat is food poisoning, most of which is the result of bacteria or virus contamination based on how an item was handled, stored or cooked, according to the Centers for Disease Control and Prevention (CDC).

While there are certain foods, such as meat and animal products (eggs, milk, poultry, shellfish) and even fresh vegetables, that are particularly susceptible to germs or infection, any food can potentially be to blame if there is cross-contamination — meaning, if a food comes in contact with another contaminated food or surface.

Mild symptoms of food poisoning include vomiting, fever, diarrhea and dehydration, but severe cases can lead to kidney failure, brain damage and even death. The most common infections include:

• Salmonella: Found primarily in unpasteurized raw or undercooked eggs, it is avoided by refrigerating eggs below 40 degrees F or cooking them to an internal temperature of 160 degrees or higher.
• Listeria:  Typically found in meats or dairy products, it is caused by ingesting a bacteria found in soil, water and manure used in fertilization. Pregnant women are particularly susceptible to complications from infection. Pasteurization and safe food handling during preparation greatly reduces risk.
• Escherichia coli (E. coli):  A bacteria found in both human and animal intestinal tracts, e.coli is contracted by eating undercooked meats and can be passed person to person through contact. Prevention is as simple as thoroughly washing hands, counters, cutting boards and utensils after touching raw meat.

It's a Guideline

Use the stamped-on dates as guidelines for when your food is at its peak and check food safety.gov, which offers best practices for food safety.

But here’s the bottom line: Don’t throw away those canned goods or dairy products just because they’re a few days past their prime. With a little planning and a pinch of common sense, you can stretch your grocery budget and still enjoy delicious, and safe, home-cooked meals.