What You Need to Know: “Best If Used By” Dates

It happens every time I go to clean out my fridge:

Oh no! Those eggs are how old?

If I use that mustard with a date of 2014 stamped on its label, will I die?

The yogurt expired two weeks ago…but it seems okay. (Is it?)

The next thing I know, I’m hurtling things toward the garbage, cursing under my breath the whole time about how much money I’m wasting on food.

{{{{{{echoes of that childhood dictum “children are starving in Africa!!!”}}}}}}}}

SO, WHAT’S THE REAL DEAL ON USED BY DATES?

Thanks to the “Ask Well” column in yesterday’s New York Times (refreshing to read about something other than politics and dreadful ways the world is falling apart):

• Most of food date labels (which also read “sell by” or “use by”) are just suggestions from food manufacturers for peak freshness and taste. They’re not an indication of the safety of the food, nor are they health concerns.
• Because there are no standards for the wording on these labels, and labeling practices vary by manufacturers and product types, they can be confusing to interpret.
• Most foods can be eaten days – or even months – after the due dates have passed.
• Our bodies are well equipped to figure out when food is spoiled, Dana Gunders, a senior scientist at the Natural Resources Defense Council, told the Times. In other words, sniff it and it will smell bad; taste it and you might want to spit it out. What’s the worst that can happen? Your stomach will bother you.
• If you see mold on the food, that’s a sure sign to toss it.
• Refrigerate foods within two hours to avoid bacteria that can grow on many foods, causing illness. In the summer, move faster, and make that one hour. You also need to make sure the food you are buying from the shop, event, market or wherever, is being properly refrigerated with fridges from a commercial refrigeration service like Coolsys for example, so you know it will not spoil quicker and can save your gut from harmful bacteria.

AND WHAT IF YOU WANT TO PRESERVE THE FOOD TO EAT LATER ON?

If you have things like sliced bread that might be sitting around before you get to finish it, freeze it.

Store cheese in wax paper – it preserves better than plastic wrap.

THERE ARE ALWAYS EXCEPTIONS TO THE RULE.

Pay attention to dates on these foods below. They may harbor listeria (which can grow despite refrigeration). The FDA says that this illness can be especially dangerous for certain at-risk groups, including pregnant women, newborns, older adults and people with weakened immune systems:

• Deli meats
• Unpasteurized diary products
• Ready-to-eat refrigerated foods. Best to use them ASAP.
• Hot dogs and sausages (if they’re not fully cooked)

SOME COMMON CONUMDRUMS.

Temperature of fridge? Keep it at 40 degrees F. or below.

Keeping your fridge clean is not just so you can open it and feel good that it’s gleaming: Listeria can spread between foods through spills.

Keep raw meat, poultry and seafood separate from other foods in your fridge.

Eggs can be eaten up to three to five weeks after their “use by” date. A good test: Drop the egg into a glass of water; if it floats, dump it. A sinking egg is a safe egg.

Wondering if you should wash your greens? https://sherylkraft.com/something-ive-always-wondered-about-should-you-wash-bagged-greens/

For more info on food safety:

http://www.fsis.usda.gov/wps/portal/fsis/home

http://www.cdc.gov/foodsafety/

The FDA’s Food Info Line: 1-888-SAFEFOOD or https://cfsan.secure.force.com/Inquirypage/