When in doubt, toss it out is a phrase that is often used with regard to food safety. While food that has unusual color/odor/texture, is slimy, has something growing on it, or has been improperly cooked or stored should be tossed, consumers unknowingly toss food that could still provide nourishment without risk. Food waste is a huge problem in the US with 30-40% of our food supply ending up in landfills where it produces methane gas, an environmental concern. In addition, food waste contributes to financial loss from farm to dinner table.
Food waste is due to many factors. One of the leading causes is ambiguous packaging dates which consumers have come to believe are dates regarding food safety rather than food quality as determined by the manufacturer. Chances are much of the food tossed based on a package date is still good. Before tossing, consider the following:
Where did the food come from? Food purchased from suppliers who exhibit best practices for food handling, good hygiene, and quality standards will remain at best quality for a longer time.
Has the food been stored properly? Frozen food stored in airtight packaging can last indefinitely in the freezer. Frozen foods may become dry or less tasty when frozen beyond the recommended freezing time but they are still safe to eat.
Refrigerated foods should be kept at 40⁰F or below for best quality, freshness, and safety. Carefully inspect refrigerated foods kept beyond the recommended time using your senses.
Most pantry foods are shelf-stable and are safe indefinitely. Canned goods will last for years as long as the can itself is in good condition. Packaged dry foods such as cereal, pasta, mixes, and cookies will be safe but may eventually become stale or develop an off flavor. Pantry items stored in airtight packaging will retain freshness longer. Your senses will let you know if the food has lost quality. Remember, package dates on foods refer to quality, not safety, with the exception of infant formula.
What do my senses tell me? How does it look? How does it smell? How does it feel? Food past its prime often develops mold, bacteria, or yeast causing it to give warning signs to our senses. Spoiled food will usually look different in texture and color, smell unpleasant, and taste bad. Bacteria usually doesn’t change the taste, smell, or look of food, so you can’t tell if it’s dangerous to eat. The USDA recommends consuming refrigerated leftovers within 3 to 4 days. After that, the risk of food poisoning goes up. The 3 to 4 days recommendation applies to foods that have been refrigerated within 2 hours (or half that time in higher heat) of preparation. It is always a good idea to date foods placed in the refrigerator or freezer. If you don’t think you’ll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time. Inspect cans for dents, rust, and bulging. Look for signs of insects or pests in pantry foods.
Have the rules for food temperature been followed? Keep cold foods cold (less than 40⁰F), and hot foods hot (above 140⁰F). Perishable foods at room temperature should be refrigerated within 2 hours of preparation (or half that time in higher heat), Reheat leftovers to 165⁰F as measured with a food thermometer. Cook foods to safe internal temperatures as measured with a food thermometer. When these rules are violated, the food should be tossed.
Were best practices used? Keeping food preparation surfaces clean and avoiding cross contamination of food items will prevent unnecessary spoilage and ensure food safety. Foodborne illness results from contamination, not from natural decay.
Food packaging dates are a guide to food quality, not food safety. Before tossing, give food items a second look to determine both quality and safety. When something is suspicious (can or jar is leaking, bulging, badly dented; the food has a bad odor/color; insects present; rotting; mold; food improperly handled or stored) throw it out. Consider composting tossed food when it is an option rather than sending it to a landfill.
Mason jars, also known as canning jars, have been used for home food preservation for decades dating back to 1858 when John Landis Mason created and patented a glass jar for home canning. Over the years, various manufacturers have added new designs or color to the standard jar. The unique jars have given consumers the opportunity to use jars in creative ways, for storage and in home décor. However, this has caused confusion when it comes to determining which jars are safe for food preservation.
