Expiration dates for food are determined through testing and government regulation, with infant formula being the only product required to have a fixed expiry date. Most other foods have “sell by” or “best if used by” dates, which are not always based on sound science. Understanding food expiration is important for consumer safety, but many foods can still be safe to eat beyond their printed dates. Packaging and storage conditions can also affect a food’s freshness.
Expiration dates for foods are usually determined through a series of tests and trials designed to measure the safety and nutritional value of the food in question. In many places, government regulatory bodies are involved in setting expiration dates or at least enforcing their use. Not all food products have fixed expiries. In general, the only foods that must have and show them are infant formulas, which have been shown in numerous clinical studies to lose nutrition over time. Because formula-fed babies typically get all or most of their nutrients from the drink, governments usually see a vested interest in ensuring vitamin and mineral levels are stable and consistent. Most other foods have “sell by” or “best if used by” dates. These aren’t exactly the same as expirations, as in most cases the product can actually be good for days if not weeks beyond the stated time. These dates are most often determined not by the intrinsic nutritional content of the food, but by when it is most likely to taste the best and look freshest. In most cases, printing “use by” dates is at the discretion of the manufacturer and isn’t always based on any sound science.
Understanding food expiration in general
There are many reasons why foods are printed with expiration dates, although consumer safety is usually at the top of the list. “Expired” foods are typically those that have lost so much nutrition that they are harmful, as is the case with many liquid and powdered formulas, or those that are in imminent risk of spoiling and becoming breeding grounds for bacteria, such as dairy and meat products.
In general, dates are determined by studying the chemical composition of the food in question and then comparing it to the environmental conditions in which the food is likely to be stored. There is often a lot of testing and experimentation that walks the line between ‘safe’ and ‘should be thrown away’.
Supervision and control agencies
In the United States, the Food and Drug Administration (FDA) oversees the regulation of packaged foods and drugs, while the Department of Agriculture (USDA) regulates the production and packaging of meats and fresh produce. Many other countries have parallel systems. The FDA requires an expiration date only for infant formula, and the USDA requires a pack date label for fresh poultry. The packaging does not equal the shelf life, but it can give consumers a clearer idea of the freshness of the product.
Most other over-the-counter foods and medications may be labeled with terms like “best when used by,” instead of having a clear expiration date. The FDA notes that this is because most foods and drugs can spoil if kept for a long time, but they may not and, in most cases, do not present a serious health hazard and should not be simply discarded for technical reasons.
Clinical studies and trials
The dates that are printed as actual due dates are usually determined based on extensive testing. Researchers try to pinpoint the moment when a food goes from probably past its peak to posing a real threat. These tests are usually performed by career doctors and typically go through several iterations.
Understanding the “Best By” Labels
It’s much more common to see foods printed with an expiration or expiration date, although in most cases this is not the same thing as an expiration date. Many are actually designed by food manufacturers to force sales and turnover, and can also be used by stores for the same reason. The FDA notes that labels such as “best when used by” refer more to the quality or flavor of the food than its intrinsic quality or nutrient content. Consumers should usually use their best instincts in such cases and only throw away food that smells, tastes, or looks “off.”
Packaging effect
The way a food is packaged can also affect its freshness, even if it falls within its best-use or expiration window. Canned foods can typically be stored for up to a year as long as they are stored below 75°F (24°C). Dry foods, such as cereals, pastas, and cake mixes, can usually be stored for up to six months before use, but they can spoil more quickly when exposed to moisture, heat, or direct sunlight. Using them even years later may not present any problems, even if they may not be fresh.
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