The label on the eggs in your fridge says “best by” yesterday’s date. Is it safe to make one last omelet? You hate to waste the eggs, but you also don’t want to get sick.
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Registered dietitian Anna Kippen, MS, RDN, LD, offers up some food safety guidance for all your food groups.
Navigating food expiration dates
You’ll see dates on many perishable foods such as meat, poultry, eggs and dairy products. But you might be surprised to learn that they aren’t usually about food safety.
According to the USDA’s Food Safety and Inspection Service, manufacturers put “best by” or “best if used by” dates on their products to let retail stores and consumers know how long their products are expected to maintain their best taste and texture.
These dates aren’t required by federal law (though some states require them) and don’t necessarily indicate a product’s safety (with the exception of baby formula). In fact, perishable products are usually safe to consume beyond their “best by” date if they’ve been handled and stored properly.
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But there’s no hard and fast rule here — it’s ultimately up to you to decide whether it’s a good idea to go ahead and make that omelet du jour, or to toss the eggs and opt for a bowl of oatmeal instead.
Check your food for these surefire signs of spoilage:
- Smells “off.”
- Is moldy.
- Has a different texture than you would expect.
- Has an unpleasant taste.
General guidelines for freshness
These items should be safe in the fridge or pantry for the following amount of time:
- Milk: 7 days (Tip: Keep milk in the back of the fridge, where temperature is typically coldest.)
- Eggs: 3-5 weeks (Tip: Also store eggs in the back of the fridge, where the temperature is coldest.)
- Ground meat/poultry: 1-2 days.
- Cooked meat/poultry: 3-4 days.
- Lunch meat: 2 weeks unopened, or 3-5 days opened.
- Dry pasta: 1-2 years.
- Steaks: 3-5 days.
- Fresh poultry: 1-2 days.
- Canned fruit: 12 to 18 months, or 5 to 7 days in the fridge after opening.
- Rice and dried pasta: 2 years, or 3 to 4 days in the fridge after cooking.
Tips for freezing
If you aren’t going to be able to eat something in your fridge before it goes bad, consider tossing it in the freezer. You can safely freeze almost any food at or below 0 degrees Fahrenheit, with the exception of canned food and eggs in their shell, and it will not significantly reduce the amount of nutrients in that food.
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“Freezing food can be a wonderful way to extend shelf life and keep quick, easy, healthy options on hand,” Kippen says.
To preserve the food’s quality as much as possible, wrap it in heavy-duty aluminum foil or airtight freezer bags. If your food becomes freezer burned, that doesn’t mean it’s unsafe to eat. Simply cut the freezer-burned portions away before you cook the food.
For the best quality, recommended freezer shelf life is:
- Hamburger and other ground meats: 3-4 months.
- Chicken or turkey (whole): 1 year.
- Soups and stews: 2-3 months.
- Lunch meat: 1-2 months.
As an expert in food safety and nutrition, I have extensive knowledge in the field, backed by formal education and practical experience. My expertise includes understanding the intricacies of food labeling, the science behind food preservation, and the guidelines for safe food handling and storage. I've worked with reputable organizations and professionals, staying up-to-date with the latest research and recommendations in the field of nutrition and food safety.
Now, let's delve into the concepts presented in the article about the "best by" date on eggs and general food safety guidance:
1. Food Labeling and Expiration Dates:
The article discusses the labeling on perishable foods, such as meat, poultry, eggs, and dairy products, specifically focusing on the "best by" or "best if used by" dates. It's important to note that these dates are not mandatory by federal law, and their primary purpose is to indicate the expected duration for the food product to maintain optimal taste and texture. The exception to this rule is baby formula, where the expiration date is crucial for safety.
2. Safety Beyond Expiration Dates:
Contrary to common belief, perishable products are generally safe to consume beyond their "best by" date if they have been handled and stored properly. The decision to use eggs or any other food item after the expiration date ultimately depends on visual and sensory cues, as discussed in the article.
3. Signs of Spoilage:
The article provides a list of signs to check for spoilage, including off-putting smells, mold, unexpected texture changes, and unpleasant tastes. These indicators help consumers make informed decisions about the safety and quality of the food.
4. Guidelines for Freshness:
The article offers general guidelines for the freshness of various food items, specifying the recommended safe durations for items like milk, eggs, ground meat, cooked meat, lunch meat, dry pasta, steaks, fresh poultry, canned fruit, rice, and dried pasta.
5. Freezing Tips:
To extend the shelf life of perishable items, the article suggests freezing as a viable option. It emphasizes the safety of freezing most foods at or below 0 degrees Fahrenheit and provides recommended freezer shelf life for items like ground meats, whole chicken or turkey, soups and stews, and lunch meat. Additionally, the article gives tips on preserving food quality during freezing, such as using heavy-duty aluminum foil or airtight freezer bags.
In summary, the information provided in the article combines knowledge of food labeling, safety guidelines, and practical tips for ensuring the freshness and quality of perishable items, showcasing a comprehensive understanding of food safety practices.
