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How long does food last past the expiration date?
I am one of those people who loves to hit the sales. A lot of the stores now do the 10 for $10.00. When this happens I shop like crazy. My question is if i buy ten jars of miracle whip chances of them expiring before i use them is pretty good. Is the expiration date just meant for the sale of the product or actual use date?
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When I started to buy in bulk, I noticed right away that my monthly grocery bills significantly decreased. I think that this is a great way not only to save money but to eat a little better by planning ahead too.
1)
Generally, expiration dates on sealed items like Miracle Whip are guidelines.
"[Expiration Dates] don't mean as much as many people think they do. Most food is still edible after the expiration date but may not be very tasty."
http://www.consumeraffairs.com/nutrition/expiration_dates.htm
Through talking with manufacturers such as Kraft directly, I've learned that the expiration dates used on many items are a guideline for in-store product rotation and not necessarily the length of time a product is fresh for.
Companies like Kraft earn their profit by having the most effective product packaging on the shelves. They need to encourage grocery stores and consumers to sell or consume their products in a timely manner so that they can replenish the supply of high margin items and introduce new products to maintain dominance.
Personally, I stock up on cases of salad dressing, pop, rice, etc when on sale. I don't think twice about the expiration dates but am careful to employ a "last in, last out" process to ensure that I don't end up eating something that is years old.
2)
Something I recommend to everyone who is interested in my seemingly excessive bulk purchasing is to invest in a vacuum sealing unit like the ones from Foodsaver.
http://www.appliancist.com/foodsaver-vacuum-sealer.jpg
In addition to the standard bags, purchasing the sealable containers that accessorize the product means that you rarely have to purchase the consumable bags: http://www.foodsaver.com/Category.aspx?id=c&cid=89
With this, I purchase large quantities of meat, chicken and fish. I trim, cut and prepare whatever I've found on sale into "meals" and then seal it for fast and easy cooking.
For example, I regularly make Chicken Fajitas. Right now, I have 5 bags of chicken that has been sliced into strips, placed in marinade, sealed and frozen. When needed, I'll purchase the fresh vegetables and tortillas required to make Fajitas. I'll run some hot water into the sink, submerse the sealed bag of chicken for 10 minutes (they are water tight) to thaw, and in under 30 minutes, I have dinner made.
3)
One of the things that I learned about buying in bulk is that it's important to know what you have. I have a simple whiteboard in my pantry where I jot down what I put in and erase what I take out.
This inventory system is invaluable. It's easy to "think" you're running low on large quantities but when you actually look, you find that you have more than enough. The whiteboard eliminates this problem and also provides an at-a-glance view of what you have on hand.
I hope that this helps Lesliec!
1)
Generally, expiration dates on sealed items like Miracle Whip are guidelines.
"[Expiration Dates] don't mean as much as many people think they do. Most food is still edible after the expiration date but may not be very tasty."
http://www.consumeraffairs.com/nutrition/expiration_dates.htm
Through talking with manufacturers such as Kraft directly, I've learned that the expiration dates used on many items are a guideline for in-store product rotation and not necessarily the length of time a product is fresh for.
Companies like Kraft earn their profit by having the most effective product packaging on the shelves. They need to encourage grocery stores and consumers to sell or consume their products in a timely manner so that they can replenish the supply of high margin items and introduce new products to maintain dominance.
Personally, I stock up on cases of salad dressing, pop, rice, etc when on sale. I don't think twice about the expiration dates but am careful to employ a "last in, last out" process to ensure that I don't end up eating something that is years old.
2)
Something I recommend to everyone who is interested in my seemingly excessive bulk purchasing is to invest in a vacuum sealing unit like the ones from Foodsaver.
In addition to the standard bags, purchasing the sealable containers that accessorize the product means that you rarely have to purchase the consumable bags: http://www.foodsaver.com/Category.aspx?id=c&cid=89
With this, I purchase large quantities of meat, chicken and fish. I trim, cut and prepare whatever I've found on sale into "meals" and then seal it for fast and easy cooking.
For example, I regularly make Chicken Fajitas. Right now, I have 5 bags of chicken that has been sliced into strips, placed in marinade, sealed and frozen. When needed, I'll purchase the fresh vegetables and tortillas required to make Fajitas. I'll run some hot water into the sink, submerse the sealed bag of chicken for 10 minutes (they are water tight) to thaw, and in under 30 minutes, I have dinner made.
3)
One of the things that I learned about buying in bulk is that it's important to know what you have. I have a simple whiteboard in my pantry where I jot down what I put in and erase what I take out.
This inventory system is invaluable. It's easy to "think" you're running low on large quantities but when you actually look, you find that you have more than enough. The whiteboard eliminates this problem and also provides an at-a-glance view of what you have on hand.
I hope that this helps Lesliec!
source(s):
I save from $100 - $200 a month buying in bulk.
I also worked in a few different grocery stores growing up. This gave me the opportunity to talk directly to the folks who manufacture the items we find in stores.
I save from $100 - $200 a month buying in bulk.
I also worked in a few different grocery stores growing up. This gave me the opportunity to talk directly to the folks who manufacture the items we find in stores.
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Types of Dates
* A "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date expires.
* A "Best if Used By (or Before)" date is recommended for best flavor or quality. It is not a purchase or safety date.
* A "Use-By" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
* "Closed or coded dates" are packing numbers for use by the manufacturer.
Safety After Date Expires
Except for "use-by" dates, product dates don't always refer to home storage and use after purchase. "Use-by" dates usually refer to best quality and are not safety dates. But even if the date expires during home storage, a product should be safe, wholesome and of good quality — if handled properly and kept at 40° F or below. See the accompanying refrigerator charts for storage times of dated products. If product has a "use-by" date, follow that date. If product has a "sell-by" date or no date, cook or freeze the product by the times on the chart.
Foods can develop an off odor, flavor or appearance due to spoilage bacteria. If a food has developed such characteristics, you should not use it for quality reasons.
If foods are mishandled, however, foodborne bacteria can grow and cause foodborne illness -- before or after the date on the package. For example, if hot dogs are taken to a picnic and left out several hours, they wouldn't be safe if used thereafter, even if the date hasn't expired.
Other examples of potential mishandling are products that have been: defrosted at room temperature more than two hours; cross contaminated; or handled by people who don't use proper sanitary practices. Make sure to follow the handling and preparation instructions on the label to ensure top quality and safety.
Storage Times
Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
* Purchase the product before the date expires.
* If perishable, take the food home immediately after purchase and refrigerate it promptly. Freeze it if you can't use it within times recommended on chart.
* Once a perishable product is frozen, it doesn't matter if the date expires because foods kept frozen continuously are safe indefinitely.
* Follow handling recommendations on product.
* Consult the following storage chart.
Refrigerator Home Storage (at 40 °F or below) of Fresh or Uncooked Products
If product has a "use-by" date, follow that date.
If product has a "sell-by" date or no date, cook or freeze the product by the times on the following chart.
Storage of Fresh or Uncooked Products
Product Storage Times After Purchase
Poultry 1 or 2 days
Beef, Veal, Pork and Lamb 3 to 5 days
Ground Meat and Ground Poultry 1 or 2 days
Fresh Variety Meats (Liver, Tongue, Brain, Kidneys, Heart, Chitterlings) 1 or 2 days
Cured Ham, Cook-Before-Eating 5 to 7 days
Sausage from Pork, Beef or Turkey, Uncooked 1 or 2 days
Eggs 3 to 5 weeks
Refrigerator Home Storage (at 40 °F or below) of Processed Products Sealed at Plant
If product has a "use-by" date, follow that date.
If product has a "sell-by" or no date, cook or freeze the product by the times on the following chart.
Storage of Processed Products Sealed at Plant
Processed Product Unopened, After Purchase After Opening
Cooked Poultry 3 to 4 days 3 to 4 days
Cooked Sausage 3 to 4 days 3 to 4 days
Sausage, Hard/Dry, shelf-stable 6 weeks/pantry 3 weeks
Corned Beef, uncooked, in pouch with pickling juices 5 to 7 days 3 to 4 days
Vacuum-packed Dinners, Commercial Brand with USDA seal 2 weeks 3 to 4 days
Bacon 2 weeks 7 days
Hot dogs 2 weeks 1 week
Luncheon meat 2 weeks 3 to 5 days
Ham, fully cooked 7 days slices, 3 days; whole, 7 days
Ham, canned, labeled "keep refrigerated" 9 months 3 to 4 days
Ham, canned, shelf stable 2 years/pantry 3 to 5 days
Canned Meat and Poultry, shelf stable 2 to 5 years/pantry 3 to 4 days
* A "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date expires.
* A "Best if Used By (or Before)" date is recommended for best flavor or quality. It is not a purchase or safety date.
* A "Use-By" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
* "Closed or coded dates" are packing numbers for use by the manufacturer.
Safety After Date Expires
Except for "use-by" dates, product dates don't always refer to home storage and use after purchase. "Use-by" dates usually refer to best quality and are not safety dates. But even if the date expires during home storage, a product should be safe, wholesome and of good quality — if handled properly and kept at 40° F or below. See the accompanying refrigerator charts for storage times of dated products. If product has a "use-by" date, follow that date. If product has a "sell-by" date or no date, cook or freeze the product by the times on the chart.
Foods can develop an off odor, flavor or appearance due to spoilage bacteria. If a food has developed such characteristics, you should not use it for quality reasons.
If foods are mishandled, however, foodborne bacteria can grow and cause foodborne illness -- before or after the date on the package. For example, if hot dogs are taken to a picnic and left out several hours, they wouldn't be safe if used thereafter, even if the date hasn't expired.
Other examples of potential mishandling are products that have been: defrosted at room temperature more than two hours; cross contaminated; or handled by people who don't use proper sanitary practices. Make sure to follow the handling and preparation instructions on the label to ensure top quality and safety.
Storage Times
Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
* Purchase the product before the date expires.
* If perishable, take the food home immediately after purchase and refrigerate it promptly. Freeze it if you can't use it within times recommended on chart.
* Once a perishable product is frozen, it doesn't matter if the date expires because foods kept frozen continuously are safe indefinitely.
* Follow handling recommendations on product.
* Consult the following storage chart.
Refrigerator Home Storage (at 40 °F or below) of Fresh or Uncooked Products
If product has a "use-by" date, follow that date.
If product has a "sell-by" date or no date, cook or freeze the product by the times on the following chart.
Storage of Fresh or Uncooked Products
Product Storage Times After Purchase
Poultry 1 or 2 days
Beef, Veal, Pork and Lamb 3 to 5 days
Ground Meat and Ground Poultry 1 or 2 days
Fresh Variety Meats (Liver, Tongue, Brain, Kidneys, Heart, Chitterlings) 1 or 2 days
Cured Ham, Cook-Before-Eating 5 to 7 days
Sausage from Pork, Beef or Turkey, Uncooked 1 or 2 days
Eggs 3 to 5 weeks
Refrigerator Home Storage (at 40 °F or below) of Processed Products Sealed at Plant
If product has a "use-by" date, follow that date.
If product has a "sell-by" or no date, cook or freeze the product by the times on the following chart.
Storage of Processed Products Sealed at Plant
Processed Product Unopened, After Purchase After Opening
Cooked Poultry 3 to 4 days 3 to 4 days
Cooked Sausage 3 to 4 days 3 to 4 days
Sausage, Hard/Dry, shelf-stable 6 weeks/pantry 3 weeks
Corned Beef, uncooked, in pouch with pickling juices 5 to 7 days 3 to 4 days
Vacuum-packed Dinners, Commercial Brand with USDA seal 2 weeks 3 to 4 days
Bacon 2 weeks 7 days
Hot dogs 2 weeks 1 week
Luncheon meat 2 weeks 3 to 5 days
Ham, fully cooked 7 days slices, 3 days; whole, 7 days
Ham, canned, labeled "keep refrigerated" 9 months 3 to 4 days
Ham, canned, shelf stable 2 years/pantry 3 to 5 days
Canned Meat and Poultry, shelf stable 2 to 5 years/pantry 3 to 4 days
On a personal note, I've found the type of food makes a difference.
I've been eating a jar of store brand jelly three years after the expiration date with no ill effects.
Some foods, like pickles, have lasted over a hundred years and still been good to eat.
Follow the directions above but remember that a lot can affect the life of the food. Always smell or taste before cooking if you suspect the food has gone bad.
I've been eating a jar of store brand jelly three years after the expiration date with no ill effects.
Some foods, like pickles, have lasted over a hundred years and still been good to eat.
Follow the directions above but remember that a lot can affect the life of the food. Always smell or taste before cooking if you suspect the food has gone bad.
Wow that is gross!! I could not do that if you want to make some fresh food and are looking for recipes go here, http://www.theCommentDepot.com. Once there go to Health then Recipes. I just came from there and there are a ton. I am trying to share this great resource!!
You can certainly eat most foods beyond any "convenience date". If the date is explicitly an "expiration date" then proceed with caution. For an example, a steak a few days past a sell by date is probably not going to hurt you. A box of crackers 2 months past a best by or use by date are typically just fine. Smell the food, does it smell OK? If it smells spoiled or rancid, toss it out.
There is one area I don't mess around and that is with high acid canned goods. If I'm not sure, I throw it out. See the chart to the right showing "how long to keep it". Again this is a guideline, many foods may be fine beyond the guidelines.
This is an area where common sense must prevail. Here are some general guidelines:
- Perishable Meats, Fish, Seafood - pay attention to sell by dates. For best quality it is best to buy those products before the sell by date particularly with meats, poultry and seafood. That being said, many of these products are still edible for several days after that date. See the chart.
- Dairy products - Liquids such as milk and cream are more perishable than solid products like sour cream, yogurt and cheese. See our "how long to keep" list for more specifics.
- Canned Goods - because the dating conventions on most canned goods are "obscured" I use a basic rule of thumb to rotate out my canned good stock within 1 year. Exceptions: if the top looks "bulged" or darkened or rusty I toss it out. Many canned goods are fine past one year but start to pick up a "canned" taste and quality does degrade.
- Dry Goods- Flour, sugar, salt, etc. These products do not expire and even the quality is not severely impacted with age. Exception: if the product has a high oil content it can go rancid (like rice). Just give it a sniff. It if smells rancid, toss it. Also products like baking powder lose their potency so keep this rotated approximately every 6 months.
- Feeding Elderly, Infants, Small Children, and People With Compromised Immune Systems- Err on the side of caution when preparing food for people in these categories. Abide by expiration and use by dates.
More Resources
Consumer reports - consumer guide to food product dating
http://www.consumerreports.org/cro/food/expired/useby-dates-for-food-304-expiration-date-expiration/overview/
USDA - US Food Labeling guidelines fact sheet
http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp
SFGate - Freshness labels are a manufacturers' free-for-all.
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2001/01/10/FD171775.DTL&type=food
Cupboard Storage - From the Ohio State University
http://ohioline.osu.edu/hyg-Fact/5000/5401.html
FDA Ingredient Labeling - What's in a food? Article describes in laymen terms the how and why of food labeling in the U.S.
http://www.fda.gov/Fdac/special/foodlabel/ingred.html
Frequently Asked Questions - (FAQ's) related to food product expiration dates. Includes an overview of the history of U.S. food labeling laws.
http://www.gourmetsleuth.com/food_expiration_dates_faqs.asp
Food Storage Guidelines - view our comprehensive list of food storage times.
http://www.gourmetsleuth.com/food_storage_guidlines.asp
NOTE :
If product has a "use-by" date, follow that date.
If product has a "sell-by" or no date, cook or freeze the product by the times on the following charts:
There is one area I don't mess around and that is with high acid canned goods. If I'm not sure, I throw it out. See the chart to the right showing "how long to keep it". Again this is a guideline, many foods may be fine beyond the guidelines.
This is an area where common sense must prevail. Here are some general guidelines:
- Perishable Meats, Fish, Seafood - pay attention to sell by dates. For best quality it is best to buy those products before the sell by date particularly with meats, poultry and seafood. That being said, many of these products are still edible for several days after that date. See the chart.
- Dairy products - Liquids such as milk and cream are more perishable than solid products like sour cream, yogurt and cheese. See our "how long to keep" list for more specifics.
- Canned Goods - because the dating conventions on most canned goods are "obscured" I use a basic rule of thumb to rotate out my canned good stock within 1 year. Exceptions: if the top looks "bulged" or darkened or rusty I toss it out. Many canned goods are fine past one year but start to pick up a "canned" taste and quality does degrade.
- Dry Goods- Flour, sugar, salt, etc. These products do not expire and even the quality is not severely impacted with age. Exception: if the product has a high oil content it can go rancid (like rice). Just give it a sniff. It if smells rancid, toss it. Also products like baking powder lose their potency so keep this rotated approximately every 6 months.
- Feeding Elderly, Infants, Small Children, and People With Compromised Immune Systems- Err on the side of caution when preparing food for people in these categories. Abide by expiration and use by dates.
More Resources
Consumer reports - consumer guide to food product dating
http://www.consumerreports.org/cro/food/expired/useby-dates-for-food-304-expiration-date-expiration/overview/
USDA - US Food Labeling guidelines fact sheet
http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp
SFGate - Freshness labels are a manufacturers' free-for-all.
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2001/01/10/FD171775.DTL&type=food
Cupboard Storage - From the Ohio State University
http://ohioline.osu.edu/hyg-Fact/5000/5401.html
FDA Ingredient Labeling - What's in a food? Article describes in laymen terms the how and why of food labeling in the U.S.
http://www.fda.gov/Fdac/special/foodlabel/ingred.html
Frequently Asked Questions - (FAQ's) related to food product expiration dates. Includes an overview of the history of U.S. food labeling laws.
http://www.gourmetsleuth.com/food_expiration_dates_faqs.asp
Food Storage Guidelines - view our comprehensive list of food storage times.
http://www.gourmetsleuth.com/food_storage_guidlines.asp
NOTE :
If product has a "use-by" date, follow that date.
If product has a "sell-by" or no date, cook or freeze the product by the times on the following charts:
My kids recently had a visit from the county extension agent for 4-H and addressed this topic. One of the things she told them, after giving them a handout with the information in karj's answer, was that *in general* fresh, raw items are safe to eat for about 10 days after the "sell by" date. If meats feel slimy or smell off; if dairy products have excess whey and an off flavor; and eggs regardless of how they seem, throw them out. It's a bit different for cooked items or canned items like mayonnaise. Those can go for quite a few days longer, but they'll spoil pretty quickly once opened.
If you are buying more than you can use, consider donating it to a food pantry *before* it's close to expiration. If you end up with 5 jars of salad dressing that will expire in a month, you're probably not going to use them unless you're on the all-salads-of-all-sorts diet or hosting your club's annual Spring Fling and making several gallons of chicken salad for it. Several struggling families could benefit. The Grocery Game and other similar websites advocate buying in bulk and buying a bit extra at these nearly-free prices to donate to food banks, especially now that donations of all kinds are down and it's not close to the holidays anymore. They typically are running low in the spring.
If you are buying more than you can use, consider donating it to a food pantry *before* it's close to expiration. If you end up with 5 jars of salad dressing that will expire in a month, you're probably not going to use them unless you're on the all-salads-of-all-sorts diet or hosting your club's annual Spring Fling and making several gallons of chicken salad for it. Several struggling families could benefit. The Grocery Game and other similar websites advocate buying in bulk and buying a bit extra at these nearly-free prices to donate to food banks, especially now that donations of all kinds are down and it's not close to the holidays anymore. They typically are running low in the spring.
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Have you figured in how much the Foodsaver costs? Are refills very pricey? I've been looking at getting one.
It cost $149 and came with a large case of bags. I've had it for a year and still haven't used all of the bags that it came with. I suspect that it will take me about 2 years to use all of the bags.
Costco sells the same large cases of bags for $50. The bags can be re-used / re-sealed easily. This is handy for things like vegetables (carrots last A LONG time), soup, etc.
Really, since you buy in bulk, you'll use this a lot.