Understanding Food Labels: What Does ‘Use By’ Really Mean?
The distinction between ‘use by’ and ‘best before’ labels is key to maximizing both safety and quality in your food choices. The term ‘use by’ indicates the last day a food is considered safe to consume.
It is predominantly found on highly perishable foods such as dairy, seafood, and fresh meats, where the risk of foodborne illness increases significantly after this date. For example, a pack of store-bought fresh chicken or dairy products like milk will feature a ‘use by’ date to inform consumers when the product may become unsafe.
Eating foods past their ‘use by’ date can pose health risks, as bacteria and pathogens may develop or multiply to dangerous levels. It is crucial to adhere to these dates to prevent illnesses caused by Salmonella, Listeria, or E. coli, among others. Always check the label before consuming perishable items closely. If the product looks, smells, and feels normal, it might still be safe to eat a few days after the ‘use by’ date, provided it has been stored properly.
Proper storage practices are vital, especially for perishable items, to maximize their safe storage period. For instance, seafood kept constantly frozen can often be consumed beyond the ‘use by’ date if no spoilage signs are evident. However, if seafood smells off or appears slimy, it should be discarded immediately.
Watch this informative YouTube video on food safety and expiry dates:
When is Food Still Safe to Eat After Its Use-By Date?
Many foods can remain safe past their ‘use by’ date if they are carefully inspected. The key indicators include appearance, smell, and texture. For example, a sour smell or mold growth on dairy or meats signals spoilage, regardless of date.
In some cases, foods like dried pasta or canned vegetables may still be safe to eat after their ‘best before’ date, even though their quality degrades [Food Storage Guidelines]. But the same logic applies to items with a ‘use by’ date; if they show signs of spoilage, it is best to discard them. Always rely on your senses as the ultimate test don’t just depend solely on label dates.
Proper storage extends the window for safe consumption. Keep perishable foods refrigerated at or below 40°F (4°C), and avoid leaving leftovers at room temperature beyond two hours. Freezing food can significantly prolong their shelf life if done correctly. Packaging should be airtight to prevent freezer burn and maintain freshness.
For frozen foods like seafood, it’s important to thaw them safely. Methods include transferring to the refrigerator, using cold water, or microwaving, depending on how quickly they are needed. Cooked leftovers should be consumed within three to four days, while raw meats and fish are typically good for one to two days in the fridge. Always label packages with the date of freezing to monitor storage times.
Recognize signs of spoilage early to prevent health risks. Look out for discoloration, slime, off-odor, or an unusual texture. If any of these appear, the safest choice is to discard the item without risk of food poisoning.
Signs That Food Has Gone Bad and Should Be Discarded
Identifying spoiled food requires careful inspection. Discoloration, mold, or a slimy surface indicate microbiological activity that can cause illness. Feel and smell are equally important—an off-odor indicates bacterial growth or decomposition.
For example, meats that are sticky or dry beyond what is normal may have spoiled. Dairy products like milk should smell fresh; sour or rancid odors are clear signs of spoilage. In seafood, sliminess and a foul smell are telltale signs that it should be thrown away.
Physical changes in food are often accompanied by changes in texture. Excessive sliminess or dryness suggests bacterial activity and the potential presence of toxins. Always discard any food that appears or smells suspicious, even if the date suggests otherwise. These measures help prevent foodborne illnesses linked to contaminated foods.
Health Risks of Eating Expired Food
Consuming expired food can lead to serious health issues due to the proliferation of bacteria and toxins. Pathogens like Salmonella, E coli, and Listeria can intensify on expired food, risking symptoms from mild stomach discomfort to severe illnesses.
Even if food looks and smells normal, its safety cannot be guaranteed past its expiry date. For example, seafood stored beyond the recommended period can develop bacteria or toxins that are not eradicated by cooking. Eating contaminated seafood can lead to symptoms such as nausea, diarrhea, vomiting, and abdominal pain, with some cases requiring medical attention.
Food safety experts emphasize the importance of checking dates and inspecting foods visually and smell-wise before consumption. This cautious approach reduces the risk of food poisoning. Remember to always trust your senses and adhere strictly to expiration guidelines, especially for perishable foods like dairy, meats, and seafood.
Safe Practices for Extending Food Shelf Life
Proper storage techniques are essential to prolong shelf life and preserve food safety. Keep perishable items refrigerated at or below 40°F and frozen at 0°F or lower. Wrap or seal foods tightly in airtight containers or freezer bags to prevent contamination and dehydration.
Learn to handle food hygienically wash hands, utensils, and surfaces thoroughly before and after preparing food. Label and date frozen items accurately to avoid unnecessary waste. When thawing frozen foods, do so gradually in the refrigerator or using cold water, not at room temperature, to prevent bacterial growth.
Cooked foods should generally be eaten within three to four days when stored in the refrigerator. Raw meats and seafood have shorter safe storage times usually one to two days. Use a refrigerator thermometer to ensure proper temperatures, and always discard leftovers that are beyond their safe period or show signs of spoilage.
Freezing, proper packaging, and hygiene are the three pillars of extending food safety. Keep your kitchen clean and organized to avoid cross-contamination and spoilage.
Expert Tips and Consumer Advice: Making Informed Food Choices
To make well-informed decisions about food safety, educate yourself on label reading and spoilage indicators. Always prioritize checking ‘use by’ dates on highly perishable foods. If food is close to or past the date but shows no signs of spoilage, it may still be safe to consume, but exercise caution.
Use your senses actively look, smell, and touch food before eating. Proper storage practices, including freezing, help extend shelf life but do not replace the need for careful inspection. When in doubt, discard suspected spoilage to avoid health risks.
Remember, reducing food waste is important, but not at the expense of safety. It is better to be cautious and prevent potential foodborne illnesses. Consult food safety resources and guidelines regularly to stay updated on best practices.
By staying informed and vigilant, consumers can enjoy safe, high-quality foods and avoid unnecessary health hazards.