Debunking Common Myths About Food Expiration Dates
Date labels—those tiny stamps on your favorite packages—can often feel like cryptic messages. Have you ever stared at that “best-by” date and wondered if it meant your cheese had just turned dangerous? You’re not alone! In a world where confusion reigns over food safety, we delve into the five most common myths surrounding food expiration labels to help you navigate your pantry with confidence.
Myth 1: Throw Away Food the Instant the Date Passes
Many believe that food is unsafe as soon as the date on the label ticks past, but is that true? According to Dana Gunders, the President of ReFED, a nonprofit focused on reducing food waste, “For the vast majority of foods, those dates are really just about quality, not safety.” While some foods will spoil over time, many shelf-stable items remain safe and edible long after the stamped date.
For example, almonds don’t become breeding grounds for bacteria but can lose their delightful flavor as their oils break down. Similarly, yogurt or sour cream may become more tart but remain safe due to their acidity. So, before tossing that jar of pasta sauce, give it a good look, sniff, and even a taste! Just remember, if it smells or looks off, it’s best to err on the side of caution.
Myth 2: Your Senses Are Always Reliable
While your senses can be helpful in assessing food quality, they’re not foolproof. Moist foods, particularly those kept in the fridge, may harbor dangerous bacteria even if they look and smell perfectly fine. This is especially critical for pregnant individuals, who are advised to heed expiration dates on items like deli meats.
Kathy Glass, a food safety expert from the University of Wisconsin, emphasizes the importance of adhering to “use-by” dates on refrigerated products. Such dates are grounded in research that evaluates spoilage and safety. If a product has a “use-by” date, it indicates that the manufacturer has determined its safety up to that date, provided it’s stored properly (which should be between 35 and 40 degrees Fahrenheit).
For those skittish about using products past their dates, consider freezing them! Cooking or heating can also mitigate risks—who doesn’t love a warm breakfast sandwich with turkey?
Myth 3: Date Labels Are Nationally Standardized
Spoiler alert: They aren’t! The myriad phrases like "use by," "best by," or "expires on" lack official definitions and regulations. The only mandatory “use-by” date is for infant formula, which ensures the nutritional value is maintained.
As a result, differing state laws create a confusing patchwork. For instance, in Montana, milk is required to display a “sell-by” date just 12 days past pasteurization, despite its potential for a longer shelf life. Advocates are fighting to standardize these labels for clarity, proposing the use of "best if used by" for quality and "use by" for safety, but progress is slow.
As Emily Broad Leib, director at Harvard’s Food Law and Policy Clinic, highlights, “People are wasting money every day by throwing food away that they could be eating.” With evolving regulations, we may soon have a more transparent system.
Myth 4: Most Date Labels Are Meaningless
Not so fast! Companies establish these labels using methods varying from rigorous research to consumer feedback. Depending on how the expiration date was set, there might be varying degrees of quality left in the product.
Linsey Herman from Nature’s Path Organic Foods notes, “Accurate date labels are a priority for keeping customers happy.” Her team conducts weekly taste tests to determine when a product is no longer at its best. While ground seeds may shorten shelf life due to their healthy fats, this doesn’t mean you should toss them the moment the date passes. Use your judgment—if they smell and taste good, enjoy!
Myth 5: Food Banks Can’t Accept ‘Expired’ Food
Many nonprofits are more forgiving than you might think! For instance, the Bountiful Food Pantry in Utah accepts donations up to three years past the printed best-by date. Their dedicated volunteers inspect food for safety and quality to ensure only suitable items are distributed.
However, it’s crucial to check with your local food bank to understand their policies, as laws vary by state and some organizations may have restrictions. Broad Leib points out, about 20 states have laws that restrict the sale or donation of past-dated food, affecting how food banks operate.
Conclusion
It’s clear that misconceptions about food expiration dates can lead to unnecessary waste—both financially and environmentally. By demystifying these myths, we hope to empower you to make informed decisions about your pantry’s contents. After all, keeping food waste to a minimum benefits not just your wallet but the environment as well!
The next time you reach for that “expired” can of soup or a box of granola, remember: don’t judge a book—or a food item—by its date!
