The Healthy Tennis Player & Fresh Food
Young Ju, Ph.D.
When you buy packaged food items at a grocery store, you can usually find a printed sell by date, use by date or best before date on the packaging or the item itself. With the exception of infant formula and baby food, the U.S. Food and Drug Administration does not require food manufacturers to place dates on their food products. Dates on meat, poultry, and egg products are voluntarily applied. These food items are regulated by the Food Safety and Inspection Service, but each State has varying food dating laws. Manufacturers and retailers consider many factors such as temperature, characteristics of the food, and the type of package to determine these dates. As a result, you need to understand the many phrases used on labels (1) to make sure that your food is (still) safe to eat and you avoid food waste.
For consumers, there are typically three dates used:
USE OR FREEZE BY: This is the recommended date to consume the product at peak quality; this is mostly not for safety (except infant formula) but for quality. This is used for most fresh foods like dairy products, meat, and packaged products.
Frozen storage time for meat varies from 1 to 12 months depending on the type of meat.
After the above date, the food is usually edible but may be lower in quality with less safety.
For perishable goods with this date, either freeze or discard any unused portion by that date.
If the product is frozen and kept frozen, it could maintain safety.
EXPIRATION DATE: This is an advisory safety date by which the product should be consumed. It is found in some processed meat products, infant formula, baby food, vitamins, over-the-counter medicines, cake mixes, baking powder, yeast, and pectin. Some U.S. states also require this date on eggs.
After the expiration date, the product may have lower quality, less efficacy, and less safety.
Once a processed meat product package is opened, the product should be good for up to 7 days in the refrigerator unless there is another type of date on the package and that date has passed. After 7 days, the product should not be consumed.
BEST BEFORE OR BEST IF USED BY: This is the date by which the product should be consumed to assure best flavor or quality; it is not a purchase by or safety date. This date is used for a wide range of food (e.g., frozen foods, packaged foods, baked products, ready-to use products, etc.). Food may still be safe to consume after this date if it is unopened depending on the type of product as noted:
Low-acid canned products: up to 5 years
High-acid canned products (e.g., tomato and citrus fruits): up to 1.5 years
Dairy: up to 2 weeks
Frozen poultry: up to 6 months
Frozen meat, dry cereals, packaged snacks, frozen meals, unopened condiments, and unopened drinks: up to 1 year
Retailers and manufacturers use a different set of coding that you may find useful to understand:
SELL-BY: The sell-by date is the date by which the product should be sold or removed from the store shelf; it is not a safety date. It is typically used for refrigerated products such as milk, yogurt, cream, eggs, meat and meat products, and salad mixes.
This food may still be safe to consume after this date if it is unopened.
Typically, one-third of a product's shelf-life remains after this date for the consumer to use.
For more information, see food storage charts (2).
PACKED OR PACKAGED ON: This date is often used on fresh meat. Most fresh meat can be stored at refrigerated temperatures for up to 3 days after packaging. It may also be found on canned products, crackers, cookies, and spices.
If the product is vacuum packaged (air is removed), it can be stored in the refrigerator up to 7 days from purchase.
After this date with proper storage, the product may be good for months or even years.
Do not eat if the package is damaged (e.g., holes, dents, or bulges), because it may be contaminated or spoiled.
Food Waste:
Consumers can be easily confused by these date labels, and it can often lead to throwing still edible food away. USDA estimates that ~30% of the food supply is lost or wasted at the retail and consumer levels. To reduce food waste:
Avoid purchasing foods past use-by and expiration dates.
Store unopened food products properly.
Store leftovers quickly to avoid contamination. A large pot or pan of hot food should not be placed in the refrigerator or freezer because it can increase the temperature inside the refrigerator or freezer which can affect safety of food already there. Hot food should be divided into small portions before being refrigerated. Do not cool food outdoors. Never leave food between 40° F and 140° F out over 2 hours.
Freeze if not used right away.
Consider whether it can be donated: Food banks and charitable organizations would evaluate the quality of the products before they distribute.
Compost leftovers instead of throwing them away.
Overall:
Although not all label dates are indications of food safety, it’s still best to avoid purchasing foods after any date that is posted on the label. For perishable goods that display a use-by date, follow that date and either freeze or discard any unused portion by that date. If a product has a sell-by date only or no date at all, cook or freeze the product according to the food storage charts that you can access in reference (2). I always recommend reading food labels; in the case of food dates, it means not only ensuring your food is fresh and safe, but also may result in reducing food waste.
REFERENCES
U.S. Department of Agriculture. Food Product Dating. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-product-dating
National Science Foundation. Food Storage Charts. https://www.nsf.org/consumer-resources/articles/cold-frozen-food-storage
This information is provided for your reference and you use at your own risk; you should rely on your medical professional for medical advice.