The confusing landscape of date labels
For most consumers, the date stamped on a food product acts as a hard deadline, after which the item is assumed to be spoiled and unsafe to eat. However, with the exception of infant formula, the dates on most food products are not mandated by federal law in the United States and are primarily manufacturer-generated estimates of quality, not safety. This widespread misunderstanding is a significant contributor to food waste and can cause unnecessary confusion around your family's nutrition.
To become a more informed shopper and eater, it's crucial to understand the different types of date labels that exist:
- 'Best if Used By/Before': This date indicates when a product will be at its peak quality regarding flavor, texture, and nutritional value. It is not a safety date, and many foods are perfectly safe to eat long after this date has passed, provided they have been stored correctly. The product may lose some of its freshness, but it won't necessarily make you sick.
- 'Use By': This date is the most critical to heed for food safety, especially on highly perishable items like fresh meat, poultry, dairy, and ready-to-eat salads. The manufacturer determines this as the last date the product is safe to consume at its peak quality. Beyond this point, there is an increased risk of harmful bacteria growing, even if the food appears and smells fine.
- 'Sell By': This date is not intended for consumers but is a guide for retailers to help with stock management and rotation. It tells the store how long to display the product for sale to ensure that consumers have a reasonable amount of time to use the product at home. Foods can often be safely consumed for some time after the 'sell by' date.
- 'Packed on': This label indicates the date the food was packaged. It is often used for fresh items like produce or baked goods but is not a reliable indicator of shelf life without further information.
The reality behind 'Best Before' dates
For many pantry staples and shelf-stable items, the 'Best Before' date is based on a conservative estimate of quality. Manufacturers set these dates to ensure that consumers experience their product at its absolute freshest. This practice protects their brand reputation, but it does little to prevent the huge amount of food that is needlessly thrown out. Products like canned goods, dried pasta, and certain condiments are often perfectly safe to consume for months or even years beyond their 'best by' date, as long as the packaging remains intact. The only potential impact is a slight change in texture or a muted flavor. The key is to trust your senses—look for visible spoilage, feel for changes in texture, and check for off odors. If a non-perishable item passes these simple sensory tests, it is almost certainly safe to eat.
When to heed the 'Use By' date
While much of the date labeling system is a guideline for quality, the 'Use By' date is a non-negotiable directive for safety, particularly with perishable foods. For items that go off quickly, dangerous bacteria can proliferate without any visible signs of spoilage. This is especially important for vulnerable populations like the elderly, young children, or those with weakened immune systems, for whom foodborne illness poses a much higher risk. Always follow the 'Use By' date on products like raw meat, fish, and certain dairy products. Cooking can kill some pathogens, but the best practice is to freeze the item before the 'Use By' date if you can't consume it in time.
The significant impact on food waste
Consumer confusion over date labels is a major driver of food waste, which has significant environmental and economic consequences. A staggering 3 billion pounds of food are discarded annually in the US alone due to this misunderstanding. This wasted food often ends up in landfills, where it breaks down and releases methane, a potent greenhouse gas that contributes to climate change. By learning to distinguish between safety and quality dates, and by applying simple techniques like freezing, individuals can save money, reduce their environmental footprint, and combat food insecurity by diverting still-edible food from the bin.
Practical strategies for food longevity
- Audit your fridge and pantry regularly: Use a 'first in, first out' (FIFO) method for your groceries. Store older items at the front to ensure you use them before they lose their quality.
- Use your freezer effectively: The freezer is a pause button for most foods. Meats, breads, and even milk can be frozen to extend their life indefinitely in terms of safety. Label items with the date they were frozen for easy tracking.
- Embrace sensory tests: For non-perishable items, let your eyes, nose, and tongue be your guide. Look for mold, sniff for off odors, and taste a small amount to check for staleness or sourness.
- Master proper storage: Follow the storage instructions on packaging, such as 'Refrigerate after opening'. Use airtight containers to protect foods from moisture and air, which speed up spoilage.
- Utilize food storage charts: Resources like the USDA's FoodKeeper App provide guidance on the safe storage duration for a vast array of food products.
Comparison of Date Labels
| Feature | 'Use By' | 'Best if Used By' / 'Best Before' |
|---|---|---|
| Purpose | Indicates food safety | Indicates peak food quality |
| Significance | Strict guideline for consumption; food can be unsafe after this date | Advisory for flavor, texture, and nutritional value; food is often safe after this date |
| Primary Foods | Perishable items like meat, dairy, fish, and ready-to-eat salads | Shelf-stable items like canned goods, dried goods, and condiments |
| Manufacturer | Requires extensive testing to ensure product safety | Based on quality estimates, which are often conservative |
| Risk of Spoilage | High risk of dangerous bacterial growth after date, even if visually okay | Low risk of foodborne illness; spoilage is usually obvious |
Conclusion
While the date labels on food packages can seem definitive, the truth is far from it. For most products, particularly shelf-stable ones, the 'best by' date is simply a suggestion of peak quality, not a hard deadline for safety. Understanding this distinction is crucial for both personal nutrition and planetary health. By paying close attention to the label type, practicing proper food storage, and trusting your senses, you can make smarter, safer decisions, significantly reduce food waste, and enjoy your food for longer. However, for highly perishable items marked with a 'use by' date, always err on the side of caution to ensure your safety and well-being.
For more detailed guidance on proper food storage for many products, consult resources like the FoodKeeper App from the U.S. Department of Agriculture.
