What Is the Shelf Live of Food?
Ever wonder what the dates on your milk carton or egg box really mean? How are those
dates determined? How long it is safe to eat foods after those dates have passed?
These are some very common questions about food safety and we have the answers.
The federal government only requires expiration dates be placed on infant formula
and some baby foods. Dates on all other perishable items are left up to the manufacturer.
Many factors go into their decision making process on how to date foods. To ensure
freshness, manufacturers consider how and when the foods were made, temperatures
during transportation to the store, and transportation home by you, the consumer.
According to the USDA, if perishable foods are stored at their safest temperatures
(32°to 40°), their maximum refrigerator shelf life and freshness are as follows.
Refrigerator shelf life of food:
- Milk - 5-7 days after the sell-by date
- Hard cheese 6 months unopened, 3-4 weeks opened, if stored in an
airtight container (if mold develops cut away ½ inch of cheese on all sides, it
won't spoil the entire block of cheese)
- Soft cheese 1 week, if stored in an airtight container (discard
if mold develops); Cream cheese – 2 weeks
- Cream, Half-and-half 3-4 days
- Eggs (Raw) 3-5 weeks if purchased before the date on the carton
- Eggs (Cooked) Spoilage can occur more quickly in cooked eggs than
in fresh shell eggs. After cooking, refrigerate eggs in their shells promptly after
letting them cool and use them within one week.
- Butter 2 weeks if covered, 1-3 months unopened
- Luncheon meats 7 days in original package after sell-by date; 3-5
days if opened and wrapped tightly
- Hot Dogs 7 days after sell-by date in original wrapping
- Fish 1-2 days if stored on ice and wrapped tightly
- Poultry 1-2 days, wrapped loosely; 1 day if cut into pieces
- Beef or Pork don't keep longer than 3-5 days; if ground or chopped,
use within 2 days
When shopping at the grocery store, remember to treat all perishables with extra
care. Put them in your shopping cart last, after you've selected your non-perishables.
Then get them home and in the refrigerator as soon as possible, especially during
the warmer summer months.
Remember to use your best judgment when deciding if foods are still safe to eat.
Keep in mind that most bacteria that cause food-related illness are tasteless, colorless
and odorless. And always remember the food safety rule - When in doubt, throw it
out! It's always better to be safe than sorry.