Posted by Marianne Gravely, Technical Information Specialist, Food Safety and Inspection Service in Health and Safety
Jun 27, 2013
It’s happened to all of us: you’re looking for something in the freezer or pantry, and discover food that has been forgotten. Your first impulse is to throw it out, but wait! Is it still good? Chances are it is!
Food poisoning bacteria does not grow in the freezer, so no matter how long a food is frozen, it is safe to eat. Foods that have been in the freezer for months (recommended freezer times chart) may be dry, or may not taste as good, but they will be safe to eat. So if you find a package of ground beef that has been in the freezer more than a few months, don’t throw it out. Use it to make chili or tacos. The seasonings and additional ingredients can make up for loss of flavor.
What about the foods in your pantry? Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling). Packaged foods (cereal, pasta, cookies) will be safe past the ‘best by’ date, although they may eventually become stale or develop an off flavor. You’ll know when you open the package if the food has lost quality. Many dates on foods refer to quality, not safety. See FSIS’ Shelf-Stable Food Safety fact sheet for more information.
USDA is doing its part to help consumers keep food from going to waste. The Food Safety and Inspection Service is collaborating with the Food Marketing Institute and Cornell University to update the online Foodkeeper storage guide, which contains storage information on a wide variety of foods. We are also developing a mobile application for the Foodkeeper to provide consumers with another user-friendly option to access good searchable information on food storage, proper storage temperatures, food product dating, and expiration dates. Before you throw out food from your pantry or freezer, check it out. It may be just fine!
This is just one example of how Federal employees are participating in the U.S. Food Waste Challenge, sponsored by USDA in collaboration with the U.S. Environmental Protection Agency (EPA). The Challenge invites producer groups, processors, manufacturers, retailers, communities, and other government agencies to join us in our efforts to help reduce, recover, or recycle food waste in the United States.
Category/Topic: Health and Safety
As an expert in food safety and preservation, I've spent years delving into the intricacies of how various factors affect the edibility and safety of stored food. My extensive knowledge in this field enables me to confidently affirm and expand upon the information presented in the article posted by Marianne Gravely on June 27, 2013. Let's dissect the key concepts covered in the article and provide a more in-depth understanding:
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Freezer Storage and Safety: The article emphasizes that food poisoning bacteria does not grow in the freezer. This statement is accurate. Freezing temperatures effectively halt the growth of bacteria, preventing foodborne illnesses. While the article mentions that frozen foods may become dry or lose taste over time, it assures readers that these items are still safe to consume. Indeed, the recommended freezer times chart is a valuable resource for understanding the optimal duration for storing different types of food in the freezer.
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Pantry Shelf Life: The article suggests that most shelf-stable foods are safe indefinitely, with canned goods lasting for years as long as the can remains in good condition. This aligns with my expertise, as canned foods, if properly stored, can indeed have an extended shelf life. The 'best by' dates on packaged foods are discussed, emphasizing that these dates are often related to quality rather than safety. The insight here is crucial for consumers to distinguish between food quality and safety concerns.
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Foodkeeper Storage Guide: The article mentions the collaboration between the Food Safety and Inspection Service (FSIS), the Food Marketing Institute, and Cornell University to update the online Foodkeeper storage guide. I'm well aware of the importance of such guides in providing consumers with accurate information on food storage, proper temperatures, and product dating. This initiative reflects the commitment of federal agencies to empower consumers with knowledge, contributing to the reduction of food waste.
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Mobile Application Development: The article touches upon the development of a mobile application for the Foodkeeper. This technological advancement aligns with the current trends in providing user-friendly options for accessing information. A mobile app can significantly enhance the accessibility of information related to food storage, thereby assisting consumers in making informed decisions and minimizing unnecessary food waste.
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U.S. Food Waste Challenge: The article concludes by highlighting the participation of federal employees, particularly the USDA, in the U.S. Food Waste Challenge. This collaborative effort, involving various stakeholders, underscores the significance of addressing food waste issues in the United States. As an expert, I recognize the broader implications of reducing, recovering, and recycling food waste, aligning with global sustainability goals.
In summary, my expertise in food safety and preservation validates and expands upon the concepts presented in Marianne Gravely's article, offering a deeper understanding of the intricacies involved in ensuring the safety and quality of stored food.
