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Sam Beattie, PhD Responds:
Sam Beattie, PhD, food safety specialist at Iowa State University, responds: Perishable foods, such as deli meats, poultry, milk, and eggs, usually have either a "sell by" or a "use by" date that may relate to both quality and safety. But many consumers might not know what these dates really mean.
Products with a "use by" date should be consumed on or before that date for peak quality. Perishable products rely on refrigeration (colder than 40°F) to minimize bacterial growth that, in some cases, can cause illness but more likely will cause spoilage. A cold refrigerator is important for controlling these organisms and preventing illness. Also, a meat product that is near its "use by" date could be frozen for longer storage. When these products are thawed—in the refrigerator, microwave, or under cold running water—they must be consumed immediately.
Foods with a "sell by" date should be good in your refrigerator for several days after this date, but once they're opened, they're edible only for 2 to 7 days. Eggs of a specific grade (AA for example) are an exception and should stay fresh in the refrigerator for 3 to 5 weeks after purchase.
Other foods are considered "shelf stable," because they don't support the growth of bacteria. These include dry mixes, canned goods, cereals, and so forth. Dry products don't contain enough water to allow bacterial growth, though food makers have determined that product quality may decrease after the "best if used by" date. As long as a canned product is sealed, it will remain commercially sterile and safe. Once it's opened, however, contaminating bacteria are able to grow. Leftover canned food should be transferred to a storage container and can be refrigerated safely for 3 to 5 days.
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Sam Beattie
PhD
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