The answer, according to experts, is not always clear. The expiration dates listed on the packaging are often about the quality rather than the safety of the product.
In the United States, there are about 50 different indications such as "to be consumed by," "to be sold by," and "preferably before." As the New York Times explains, these dates mainly indicate when the product retains its best taste and freshness, not when it becomes dangerous.
This confusion leads to huge food waste. According to the non-profit organization ReFED, about 1.5 million tons of food are thrown away each year because of the misconception around the dates.
Food companies set the dates they print on the packages themselves, often using different methodologies: from mathematical models to tests with high temperatures, humidity and exposure to microorganisms. The result is that two similar products may have completely different expiration dates.
Experts point out that the indications are not a "trick" of the companies for more sales, but the product of a heterogeneous system. In most cases, consumption after the date does not pose a health risk.
What foods need attention
- Frozen food: up to 1 year
- Sealed condiments, oils, cans: last for years
- Eggs in the refrigerator: 3-5 weeks
- Dairy (open): 1-3 weeks
However, the most critical dates are for meat and seafood, unpasteurized dairy, baby food, and store-prepared foods.
Meredith Carrots, a food safety specialist at the USDA's Food Safety Inspection Service, emphasizes that dates on raw meat "are not a guarantee," as home refrigerators often don't keep as cold as professional ones. It recommends consumption within 1-2 days for poultry and 4-5 days for red meats.
