When you enter a major supermarket, it may only take moments to flip a food product package and look for the expiration date. This simple behavior has become a daily habit for most consumers as it is the first line of defense for our health. But it raises important questions: What does the expiration date really mean? Does it only indicate product quality or also its safety for consumption? And what precise standards do companies use to set this date?

In this report, we take you behind the scenes of the food industry to reveal how expiration dates are determined, why they should not be ignored, and what actually happens inside laboratories before products reach store shelves, based on information from Public Health & Food Safety.

• What are expired foods?

These are food products that have passed the recommended expiration date set by the manufacturer, indicating when the product is no longer suitable for use.

This date is determined based on precise scientific tests that show the period during which the food is at its best in terms of freshness and safety. After this date, product quality may decline due to deterioration of its properties, growth of harmful bacteria, or loss of nutritional value.

• Why should expired foods not be consumed?

Adhering to the expiration date is not just a routine measure but essential for health protection, as ignoring this date may lead to food poisoning, serious health complications, and in some cases, death.

It should be noted that these dates are not set randomly but are based on precise studies and long-term scientific monitoring.

• How do companies determine the expiration date for their products?

The mechanism for determining the product’s shelf life varies depending on the nature of the food and the manufacturer. Factories use several methods, including:

1- Mathematical models to estimate the optimal shelf life of the product.

2- Laboratory tests where food is stored under harsh conditions such as high temperatures, high humidity, or high oxygen levels to accelerate deterioration and monitor it.

3- Some companies deliberately expose products to mold, yeast, or pathogens like E. coli and Salmonella to test their tolerance.

4- Small companies may simply imitate competitors’ dates to avoid the high costs of testing.

• Factors affecting the determination of food product shelf life:

– Product characteristics

Foods differ in moisture content, acidity, and nutritional content, making them more or less susceptible to spoilage.

– Type of packaging

Packaging plays a major role in protecting the product from external factors such as oxygen, moisture, and light, as well as protecting it from shocks and scratches during transport and storage.

– Storage conditions

Such as temperature, humidity level, and lighting. For example, storing some foods at high temperatures may cause rancidity and spoilage even if the expiration date has not passed.

– Processing methods

Processing methods directly affect the product’s shelf life, as certain techniques are used to limit microbial growth and maintain product quality for as long as possible.

• The six most popular food processing methods that extend product shelf life:

– Pasteurization

Heating food to a specific temperature for a set time to kill harmful microorganisms. Especially used in dairy and juices.

– Canning

Placing food in tightly sealed containers and exposing it to high heat, killing bacteria and preventing recontamination, giving canned products a long shelf life.

– Freezing

Lowering the temperature below freezing point, which inhibits microbial growth and preserves the texture, flavor, and nutrients of the food.

– Drying

Removing water from the food product, which prevents microbial growth. Used for fruits, vegetables, and meats.

– Fermentation

A natural process that converts sugars into alcohol or acids, preventing harmful bacteria and extending product shelf life, while improving flavor and texture.

– Vacuum packaging

Removing air from the package to create a low-oxygen environment that slows bacterial and fungal growth, preserving the freshness of meats, cheeses, and more.

• Important tips for consumers:

– “Best before” vs. “Use by”

“Best before” means the product may lose some freshness or quality after this date but does not necessarily pose a health risk.

“Use by” means the product may be unsafe to consume after this date.

– Follow storage instructions

Carefully follow the instructions on the product package, as some foods require refrigeration or freezing to remain safe.

– Rely on your senses

Besides the expiration date, use your senses to judge food quality. Avoid products with strange odors, texture changes, or mold growth.

In conclusion, determining the expiration date is a precise scientific outcome to ensure your safety as a consumer. Although these dates are important guides, your awareness of food and proper storage plays an equally important role in maintaining your health.