Opening the fridge, how often do we check the food expiration dates on packaging? The yoghurt might look fine for a few more days, but the barbecue sauce says it should already have been eaten. What do we do then?
The answer is more complicated than it seems. According to the New York Times, printed food expiration dates usually indicate when a product is at its best quality- not when it becomes unsafe. In the United States alone, there are about 50 variations of labels, such as “use by,” “sell by,” and “packed on,” most of which reflect freshness rather than safety.
Because of this confusion, it is estimated that 1.5 million tonnes of food are needlessly wasted each year, says the non-profit group ReFED, which focuses on food waste.
Until the mid-20th century, households relied on fresh, local produce. But as processed and packaged foods spread, some producers began printing dates to reassure consumers about freshness. Today, food companies themselves set the dates, using different methods. Some rely on mathematical models, others test products under harsher conditions (temperature, humidity, oxygen), while smaller firms may even copy competitors. The result: two nearly identical products packed on the same day can carry completely different expiry dates.
Experts stress that food expiration dates are not a marketing trick, but a by-product of a chaotic system. For most foods, eating them past the printed date is not a health risk.
Still, consumers should pay attention to labels such as “use by” and “expires on,” especially for perishable goods. “Best before” usually refers to quality, while “sell by” is meant for retailers to rotate stock.
What foods need the most caution
- Frozen foods usually keep up to a year.
- Sealed condiments, oils and canned goods can last several years.
- Eggs stay good in the fridge for 3–5 weeks.
- Open dairy lasts 1–3 weeks.
- Meat, seafood, unpasteurised cheese, milk, baby food and in-store prepared meals require the most care.
But even with raw meat, the printed date “is no guarantee,” says Meredith Carothers, food safety expert at the USDA. Home fridges are often warmer than supermarket units. Poultry should be used within 1–2 days, and red meats such as beef, pork and lamb within 4–5 days.
Also read: Cyprus leads EU in food waste per capita
For more videos and updates, check out our YouTube channel
