Most of us have experienced the awkward situation of taking out milk from the fridge only to realize it’s two days past its expiration date. Upon further inspection, it may look and smell fine, but the uncertainty of whether it’s safe to consume lingers. While expiration dates are meant to help us stay safe, it’s hard not to wonder if going one day, or even three days over, really makes a difference.
According to a report by NBC News, food scientist Bryan Quoc Le pointed out that the expiration date largely depends on the type of food and its chemical composition. In reality, some foods that have passed their expiration date may start to go bad but might not necessarily be unsafe.
Le explained, “One example is bread, which may become hard but can still be consumed if used in a different form.” He added, “However, some foods can harbor pathogens, consuming which might pose risks, especially for dairy and meat products.”
Deciphering the true meaning behind each label or date can be confusing, especially when prioritizing reducing food waste and avoiding unnecessary disposal. Quoc Le broke down some commonly used terms related to food expiration:
– Expiration date may be an ambiguous term often confused with “best by” date. Generally, the expiration date refers to the date after which the food is no longer safe to eat to avoid falling ill. This is particularly crucial for fast-spoiling foods like milk and other dairy products, which tend to change in texture and emit a foul smell post-spoilage.
Foods such as fruits, vegetables, and bread may exhibit the formation of mold on their surfaces. The expiration date of eggs can be somewhat tricky to determine, as per the USDA and related experts, eggs stored properly can last up to three weeks past their expiration date.
Le explained that the sell-by date is the final day that grocery stores are allowed to display foods on shelves, especially applicable to perishable items like milk, meat, and poultry which can spoil quickly if not stored correctly.
Despite this, chef Ann Ziata from the Culinary Education Institute stated that some foods can still be safely consumed after the sell-by date. She elaborated, “There’s still some time after the sell-by date that these items can be safely kept at home, usually lasting a few days to a week before spoiling.”
Ziata emphasized that the sell-by date pertains more to the taste and quality of a particular food item, rather than its safety for consumption.
“The best by date is the date recommended by the manufacturer for optimal flavor and texture of the product,” she said, “After this date, the food may become stale and less palatable.”
This doesn’t necessarily mean it cannot be consumed, but it might not be as delicious as it would have been before or might be best repurposed, such as using stale bread to make breadcrumbs or tearing it up for stuffing.
Le introduced that the freeze-by date is perhaps the simplest among all labels, indicating the date by which food should be frozen to prevent rapid spoilage.
As stated by the FDA, this is usually applicable to meats and poultry that can only be kept in the refrigerator for a few days to one week but can last for several months to a year in the freezer. Freezing significantly aids in ensuring safe consumption of food as microbial growth is inhibited at 0 degrees Fahrenheit (-18 degrees Celsius).
Experts including those from the USDA, FDA, and HHS provided some safe storage times for common foods in the refrigerator or freezer:
– Bananas: 2-3 months (peeled and frozen)
– Berries: 7 days (refrigerated), 6-8 months (frozen)
– Bread: 3-4 days (room temperature), 7-14 days (refrigerated), 3 months (frozen)
– Hard cheese: 3-4 weeks (opened and refrigerated), 6 months (unopened and refrigerated)
– Soft cheese: 5-7 days (opened and refrigerated), 7 days (unopened and refrigerated)
– Eggs: 3-5 weeks (refrigerated)
– Fish: 1-3 days (refrigerated), 2-4 months (frozen)
– Grains (raw): Up to 2 years (oats), over 2 years (white rice), 6 months (brown rice)
– Lemons and limes: Do not need refrigeration
– Ground meat and meat filling: 2-3 days (refrigerated), 3-4 months (frozen)
– Raw meat, steaks: 3-4 days (refrigerated), 4-12 months (frozen)
– Milk: 5-7 days (refrigerated once opened), 5-7 days (unopened beyond sell-by date)
– Potatoes: 1-2 months (room temperature)
– Poultry (raw, filling): 1-2 days (refrigerated), 3-4 months (frozen)
– Poultry (raw, parts): 1-2 days (refrigerated), 9 months (frozen)
– Shellfish: 3-5 days (refrigerated), 3-6 months (frozen)
– Allium vegetables: 3-6 months (room temperature)
– Cruciferous vegetables: Up to 7 days (refrigerated)
– Yogurt: 5-7 days (refrigerated once opened), 2 weeks (unopened and refrigerated)