Why Food Expiry Dates Often Mislead: Rethinking Food Safety and Waste
Understanding food expiry dates can reduce waste and save money without compromising safety.
Why Food Expiry Dates Are Not What They Seem
Every day, shoppers face the difficult decision of whether to eat or discard food based on printed dates: sell by, use by, best before. While these dates appear official and consequential, their meanings are often misunderstood. This confusion leads not only to costly food waste but also undermines sustainability efforts. The truth is, in most cases, food can be safely consumed long past its printed date—if you know what to look for.
Understanding the Problem
- Over 80% of Americans sometimes throw away food that is near or past its date label—even if it’s still safe and edible.
- Food waste is a major environmental and financial issue, costing billions and contributing to greenhouse gas emissions.
- Most date labels refer to quality, not safety.
The Origins of Expiry Dates and Labeling Confusion
The history behind food expiration labels is rooted in a desire for transparency and convenience. Yet, their adoption has led to widespread confusion—blurring the lines between safety and quality.
Early Origins
- 1950s: “Sell by” dates were first introduced by Marks & Spencer in British stores.
- 1970s America: With a shift from homegrown to store-bought food, consumers wanted clarity about freshness in packaged and processed goods.
- Codes and Keys: Originally, stores used coded information meant for staff, not customers.
- Transparency Drives Change: As consumers demanded clearer information, manufacturers started printing legible date labels for everyone.
Surveys showed that shoppers felt more confident with visible dating, but studies found little or no benefit for safety. The U.S. Congress itself acknowledged that open dating improves consumer confidence but not microbiological protection.
Decoding the Different Date Labels
There is no single, universally accepted standard for food date labeling in the United States. Manufacturers apply dates at their own discretion, and phrases vary widely:
- Sell By: Intended for retailers, this date suggests when to remove the product from shelves. It is not a food safety indicator.
- Best By / Best Before: Indicates when the product should be consumed for best flavor and quality—not safety.
- Use By: Usually refers to peak quality. It is often a conservative estimate devised by manufacturers.
- Enjoy By: Another phrasing for peak taste and texture, not a guarantee of safety.
Exception: Infant formula is the only food required by law to have a true expiration date linked to safety and nutritional content.
State-by-State Variability
The lack of national standards leads to complex rules. For example, milk can be sold for just 12 days after pasteurization in Montana, but well over 20 days in neighboring Idaho. Companies cannot print misleading date labels but are not required to seek FDA approval for them, either.
What Does ‘Expired’ Really Mean?
Most printed expiry dates reflect an estimate by manufacturers of when the food will taste and look its best. These dates are not exact—nor do they reflect the food turning spoiled or unsafe to eat at midnight on the specified date.
What others are reading
- Dates are calculated with built-in flexibility and conservative margins. Manufacturers assume suboptimal storage at home, so they provide early estimates.
- Quality deteriorates before safety. Texture, flavor, and appearance might change, but most foods remain safe well after the date.
- Improper storage can spoil food before the printed date, while careful storage can extend freshness past the date.
Industry Perspective
According to food industry representatives, the date is primarily about protecting brand reputation, ensuring that customers encounter products at their peak. Thus, the label is more of a consumer assurance than a scientific safety marker.
How to Judge If Food Is Still Safe
Ultimately, knowing when food is still good requires a mix of common sense and attention to detail. Expiry dates may be helpful as rough guides, but your senses—sight, smell, and taste—are often more reliable indicators.
Physical Signs to Look For
- Smell: Any off odors (sour, rancid, musty, or strange smells) strongly indicate spoilage.
- Appearance: Discoloration, mold, or unusual textures mean the food should not be consumed.
- Texture: Soggy, slimy, or sticky textures are a warning sign, especially for produce, meats, and dairy.
- Taste: A small taste (if outwardly fine) may help confirm whether the food is fresh.
Foods That Last Almost Indefinitely
| Food Type | Why It Lasts |
|---|---|
| Honey, Molasses, Corn Syrup | High sugar content prevents microbial growth |
| Salt, Vinegar | Natural preservatives; non-perishable |
| Vanilla & Extracts | Alcohol content inhibits spoilage |
Safe Storage: The FoodKeeper App
The USDA, Cornell University, and the Food Marketing Institute developed the FoodKeeper app, a comprehensive resource cataloging proper storage times for thousands of food items by pantry, refrigerator, and freezer. For example:
- Apples: 3 weeks in pantry, 4–6 weeks in fridge, 8 months in freezer if cooked.
- Pomegranates: 2–5 days at room temperature, 1–3 months refrigerated, 10–12 months frozen.
- Meats, poultry, seafood: Detailed by type and preservation method.
The app provides scientific guidance on preventing waste and keeping food safe longer.
Environmental and Economic Impact of Food Waste
Tossing food based solely on expiry dates leads to staggering waste:
- Food waste in the U.S. accounts for 30–40% of the entire food supply.
- Wasted food is “money down the drain,” especially as grocery prices continue to rise.
- Organic waste in landfills emits methane, a greenhouse gas more potent than carbon dioxide.
- Reducing waste at the household level can save families hundreds of dollars annually.
Sustainability Benefits
- Less waste means fewer greenhouse gas emissions and reduced resource use.
- Smarter use of food supports a circular economy and responsible consumption.
Practical Tips to Cut Food Waste and Eat Safely
Modern consumers can dramatically shrink their food waste footprint and ensure safety by adopting better shopping, storing, and eating habits.
Shopping Strategies
- Buy only what you realistically expect to eat.
- Check your fridge and pantry before shopping to avoid doubling up.
- Limit bulk and impulse purchases—especially perishables with a short shelf life.
- Utilize shopping lists that match your actual weekly meal plans.
Portion Control and Leftovers
- Request smaller portions in restaurants if not hungry.
- Take leftovers home and refrigerate or freeze promptly (within two hours).
- Check food storage guidelines for safe reheating and consumption.
Smart Storage Tips
- Keep your refrigerator at 40°F (4°C) or lower for optimal food safety.
- Your freezer should be set to 0°F (-18°C).
- Use airtight containers to extend shelf life and prevent contamination.
- Regularly review storage times via resources like the FoodKeeper app.
Make Sense of Date Labels
- Recognize that ‘best by’ and ‘use by’ dates are guides, not absolute rules.
- Look for signs of spoilage, not just printed dates.
- Contact the manufacturer if you have questions about storage and safety—information is usually available on packaging.
Frequently Asked Questions (FAQs)
Q: Is it safe to eat food after its ‘best by’ date?
A: Yes, most foods are safe after this date, but quality may decrease. Check for spoilage using your senses before consuming.
Q: Which foods never really expire?
A: Honey, salt, sugar, vinegar, and vanilla extract can last for years (sometimes indefinitely) if stored properly.
Q: Are there any foods that are unsafe to eat past their label date?
A: Infant formula should never be used past its printed expiration date. For everything else, look for spoilage signs; if in doubt, discard.
Q: How can I cut my household food waste?
A: Plan meals, utilize leftovers, check current supplies before shopping, and understand that expiry dates are only guides to quality—not safety.
Q: Where can I get reliable information about food storage?
A: Download the USDA’s FoodKeeper app and consult available food safety charts online for comprehensive, science-backed advice.
Key Takeaways
- Most food expiry dates are about quality—not safety.
- Food can often be safely consumed past its printed date if it shows no signs of spoilage.
- Understanding labels and using common sense helps combat waste and promotes sustainability.
- Resources like the FoodKeeper app can guide better storage and consumption decisions.
Further Reading
- USDA FoodKeeper App
- FDA’s Food Safety & Waste Guidelines
- EPA: Food Waste Reduction Tips
References
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