shelf life of foods

[Guest guest]

What Food 'Sell-By' Dates Really Mean

 

 

Suzanne Havala Hobbs, DrPH, RD

University of North Carolina at Chapel Hill

 

any states require food manufacturers to mark perishable foods with

a date so that customers can gauge product freshness -- but since

there are no federal regulations requiring products to be dated,

there isn't a uniform system. Here is a guide to the most common

terms and what they really mean...

 

" Sell-by " dates let stores know how long products can remain on the

shelves. They also are used as guides for rotating stock. The sell-

by date takes into consideration the length of time a product

typically sits on the shelf at home after purchase. Perishable foods

remain good for a period of time after the sell-by dates, assuming

that they have been stored properly. Use your eyes and nose to judge

product freshness. For example, milk, cheese and yogurt that smell

sour or have turned color should be thrown out.

 

General guidelines for shelf life beyond sell-by dates...

 

Eggs usually are good for three to five weeks past the sell-by date.

 

Milk typically is good for up to seven days past the sell-by date.

 

Fresh chicken and turkey should be cooked or frozen within two days

after the date.

 

Fresh beef, pork and lamb should be cooked or frozen within three to

five days after the date.

 

Ground meats should be cooked or frozen within two days of the date.

 

Unopened processed meats, such as bacon, hot dogs and luncheon

meats, should be used within two weeks after the sell-by date.

 

Unopened canned meats, such as tuna and sardines, will keep for

about two years beyond the sell-by date.

 

" Best if used by " and " use by " dates refer to the point after which

peak quality -- flavor or texture -- begins to decline. These are

not safety or purchase dates.

 

Caution: Shelf life depends upon handling and storage conditions.

Fresh perishable foods should be kept at 38°F to 40°F for maximum

safety and quality.

 

 

Bottom Line/Personal interviewed Suzanne Havala Hobbs, DrPH, RD,

clinical assistant professor, School of Public Health, University of

North Carolina at Chapel Hill. She is author of Being Vegetarian for

Dummies and Vegetarian Cooking for Dummies (both from Hungry Minds).

[Guest guest]

During a period of no real work, I worked as a warehouse operative for five months in a cold store that distributed 'fresh' produce to 5 star hotels.Bulk product was split down to satisfy individual hotel orders.I estimate that the very freshest food had been in the cold store for five days before delivery to the hotel. It had been in a truck for at least one day before that and had probably been picked at least four or five days before that. Much of the product had been imported, and sat on a ship for several weeks.If product was pre-packed, and had a sell by date that was less than three days ahead, then we repackaged it

into a package with a later sell by date.I would guess that the average 'fresh vegetables' in a five star hotel are at least two weeks old, and some are several months old.The only way to get full nutrition from food, and to ensure no pesticides or chemical fertilisers is to grow your own. The food business is about money, and has little concern about nutrition.DavidDiann <diann21 wrote: What Food 'Sell-By' Dates Really Mean Suzanne Havala Hobbs, DrPH, RD University of North Carolina at Chapel Hill any states require food manufacturers to mark perishable foods with a date so that customers can gauge product freshness -- but since there are no federal regulations requiring products to be dated, there isn't a uniform system. Here is a guide to the most common terms and what they really mean... "Sell-by" dates let stores know how long products can remain on the shelves. They also are used as guides for rotating stock. The sell- by date takes into consideration the length of time a product typically sits on the shelf at home

after purchase. Perishable foods remain good for a period of time after the sell-by dates, assuming that they have been stored properly. Use your eyes and nose to judge product freshness. For example, milk, cheese and yogurt that smell sour or have turned color should be thrown out. General guidelines for shelf life beyond sell-by dates... Eggs usually are good for three to five weeks past the sell-by date. Milk typically is good for up to seven days past the sell-by date. Fresh chicken and turkey should be cooked or frozen within two days after the date. Fresh beef, pork and lamb should be cooked or frozen within three to five days after the date. Ground meats should be cooked or frozen within two days of the date. Unopened processed meats, such as bacon, hot dogs and luncheon meats, should be used within two weeks after the sell-by date. Unopened canned meats,

such as tuna and sardines, will keep for about two years beyond the sell-by date. "Best if used by" and "use by" dates refer to the point after which peak quality -- flavor or texture -- begins to decline. These are not safety or purchase dates. Caution: Shelf life depends upon handling and storage conditions. Fresh perishable foods should be kept at 38°F to 40°F for maximum safety and quality. Bottom Line/Personal interviewed Suzanne Havala Hobbs, DrPH, RD, clinical assistant professor, School of Public Health, University of North Carolina at Chapel Hill. She is author of Being Vegetarian for Dummies and Vegetarian Cooking for Dummies (both from Hungry Minds).

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