1. extension.usu.edu Shelf Life How Long is Too Long? U.S.U. Extension Food Quality & Entrepreneurship Karin Allen, Ph.D. FACS Nutrition & Food Science Conference June 11, 2012

2. extension.usu.edu Sell By? Use By? Best By?Sell By? Use By? Best By? No Federal requirement for product dating except infant formula National Institute of Standards and Technology issues voluntary guidelines for Open Dating of foods Sell By - Last date of sale that permits a subsequent period before deterioration of qualities. Last date of sale that permits a subsequent period before deterioration of qualities.

3. extension.usu.edu State RegulationsState Regulations

4. extension.usu.edu Food CategoriesFood Categories Perishable foods (60 days or less) Typically have Sell By date Semi-perishable foods (60-180 days) May have Sell By or Use/Best By date Long shelf life foods (6 months or more) Typically have Use/Best By date

5. extension.usu.edu Food QualityFood Quality Shelf life = the length of time a food can be held without loss of: Nutritive value - objective Quality - subjective When is a food spoiled ?

6. extension.usu.edu Any change in a foods quality that makes it unacceptable to ME!

7. extension.usu.edu Chemical ReactionsChemical Reactions Oxidation Rancidity in oils Cardboard flavor in milk Browning of red meat Enzymatic reactions Browning of cut fruits Softening of fruits Nutrient loss

8. extension.usu.edu Physical ChangesPhysical Changes Aggregation/coalescence Creaming in refrigerated milk Separation Oil layer in dressings Solids settling to bottom of liquids Water loss or staling Baked goods Refrigerated starch gels (pudding, gravy) Wilting vegetables

9. extension.usu.edu Microbiological ChangesMicrobiological Changes Spoilage Fruit – yeast & molds Vegetables – bacteria & molds Microbial enzymes Fermentation Safety issues Improperly stored minimally processed foods Deli meats, cheeses

10. extension.usu.edu USDA RecommendationsUSDA Recommendations

11. extension.usu.edu USDA RecommendationsUSDA Recommendations

12. extension.usu.edu Fruits & VegetablesFruits & Vegetables Many are not given a sell or use by date Visual spoilage is commonly used as guideline. For example, if bagged salad still looks fresh, it will be safe to eat as long as it has been refrigerated.

13. extension.usu.edu Pasteurized DairyPasteurized Dairy Milk – spoilage bacteria cause souring. Use in recipes calling for buttermilk. Yogurt, sour cream – already fermented, most often spoiled by molding. Discard package. Cheese – already fermented, most often spoiled by molding. Discard fresh or soft cheeses Cut away mold (1) on harder cheeses

14. extension.usu.edu Grains, Pasta, Beans, LegumesGrains, Pasta, Beans, Legumes These products can oxidize over time. If off odor is objectionable, flavor of cooked product probably will be as well. Packaged noodle/rice products have flavor packets that may turn rancid more quickly Always check for insect infestation. This is not a safety concern, but may not be appetizing!

15. extension.usu.edu Flour Flour will oxidize over time Affects its ability to form gluten, but flour can be used where this isnt an issue Always check for insect infestation. This is not a safety concern, but still best to throw flour out.

16. extension.usu.edu Crackers & CookiesCrackers & Cookies Crackers still in the overwrap have a much longer shelf life. If they smell ok, theyll taste ok. Drier cookies have a longer quality shelf life than moist cookies. Repackaging cookies & crackers doesnt work unless you back-flush with nitrogen or vacuum package.

17. extension.usu.edu Commercially Canned FoodsCommercially Canned Foods Properly canned foods with no rust, dents, or signs of leakage are not a safety concern. FDA considers canned foods to have an essentially unlimited shelf life. Quality deteriorates slowly in unopened cans. Old vegetables may not taste great, but can be used in strongly flavored dishes.

18. extension.usu.edu Seasonings Salt & baking soda have an unlimited shelf life. Baking powder will lose its leavening power Dried spices & herbs will lose flavor due to oxidation. If flavor seems weak, more can be added. Unopened bottles have a longer shelf life. Seasoning mixes in unopened foil pouches should maintain quality for several years.

19. extension.usu.edu Peanut ButterPeanut Butter Oils in peanut butter will oxidize after jar is opened. If it smells rancid, it is best to discard it. Oiliness on surface is not a safety issue. It can be mixed back in and used. Sliminess or mold – throw away entire container.

20. extension.usu.edu Jams, Jellies, SyrupsJams, Jellies, Syrups When refrigerated, these can be used indefinitely unless mold is seen growing. Many syrups do not need to be refrigerated. Imitation maple syrup Corn syrup Molasses

21. extension.usu.edu Condiments Ketchup, hot sauces, and BBQ sauces contain preservatives to prevent mold or yeast growth. Check salsas, tartar sauce, and creamy condiments for mold after a couple of weeks Discard the entire jar if found Mustard & horseradish are natural preservatives Flavor can be lost due to oxidation

22. extension.usu.edu Frozen MeatsFrozen Meats Ice crystals may indicate temperature abuse Freezer burn is largest concern Discard thin cuts or deli slices. Ground meats or sausage can be used in heavily spiced dishes (e.g. chili). Larger roasts can be thawed in refrigerator, then affected areas can be trimmed away.

23. extension.usu.edu Questions?