7 Expiration Date Myths That Food Safety Specialists Say Are Misleading
Ever tossed out a perfectly good carton of eggs or a box of cereal just because the date had passed? You’re not alone. Those tiny numbers on food packages confuse more Americans than most realize, and that confusion costs households money.
According to the U.S. Food and Drug Administration (FDA), misunderstanding food date labels accounts for an estimated 20% of consumer food waste. But before you rescue everything from the back of your refrigerator, here are seven myths worth clearing up.
Food Automatically Becomes Unsafe After Its Expiration Date
That date on your cereal box isn’t necessarily a deadline for throwing it away. The USDA explains that most food dates indicate quality, not safety.
Properly stored foods can remain safe to eat after their printed dates, depending on the product. However, perishable foods still require careful handling, and visible spoilage is always a reason to discard food.
“Best By” and “Use By” Mean Exactly the Same Thing
They sound interchangeable, but manufacturers use these phrases for different purposes. “Best if Used By” generally tells shoppers when a product should have its best flavor or quality, while “Use By” identifies the manufacturer’s recommended final date for peak quality.
Neither automatically indicates a safety deadline for most foods. The FDA and USDA support clearer labeling because confusing terminology encourages unnecessary waste.
Related: 7 Foods You Should Never Store in the Fridge Door, According to Food Safety Experts
Stores Must Throw Away Everything After Its “Sell By” Date
Imagine spotting discounted yogurt at your local supermarket because its sell-by date is approaching. That label doesn’t automatically mean the yogurt will be unsafe the next morning.
According to the USDA, “Sell By” primarily helps stores manage inventory. It’s not a consumer safety deadline, although proper refrigeration and recommended storage times still matter.
If Food Smells Fine, It’s Definitely Safe
Your nose can help detect spoilage, but it isn’t a reliable food safety test. Harmful bacteria can be present without producing a noticeable odor, strange taste, or visible change.
The CDC estimates that 48 million Americans get foodborne illness each year. Rather than relying entirely on smell, follow safe storage temperatures and recommended refrigeration times, especially for meat, poultry, and leftovers.
Eggs Must Be Thrown Away Immediately After the Carton Date
Before tossing that carton, check when you purchased it and how it has been stored. According to the USDA, raw shell eggs can generally be refrigerated for three to five weeks.
That guidance assumes proper refrigeration at 40°F or below. Cracked eggs, improper storage, and other signs of problems still require caution.
Canned Foods Become Dangerous the Moment Their Date Passes
That unopened can of beans sitting in your pantry might last beyond its printed best-by date. USDA guidance explains that dates on shelf-stable foods generally concern quality, not an automatic change in safety.
However, damaged packaging changes the situation. Bulging, leaking, or severely damaged cans should be discarded regardless of the date, and suspicious canned food should never be tasted to check whether it’s safe.
Every Food Date Is Regulated the Same Way
Here’s a surprise: Federal law doesn’t require most packaged foods to carry a quality-based date label. That helps explain why shoppers encounter different wording across grocery store shelves.
Infant formula is the important exception. The FDA requires a use-by date, and the USDA advises parents never to purchase or use formula after that date. Unlike ordinary best-by labels, this deadline must be taken seriously.
The Takeaway
Understanding food labels could help Americans waste less without compromising safety. Next time you’re cleaning out your fridge, remember that printed dates, storage conditions, and food safety aren’t always the same.
For a practical starting point, USDA guidance recommends eating most refrigerated leftovers within three to four days, regardless of what other dates might suggest.
Sometimes, saving money starts with understanding what those tiny numbers actually mean.
