Prairie Fare: Keep or Toss?

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

After I finished baking cookies a few weeks ago, I picked out a storage tin I hadn’t used in quite a while. When I opened it, I screamed, slapped on the cover and threw it on the counter. My husband and kids ran into the kitchen to see what was happening.

The large multi-colored, fuzzy object wasn’t exactly moving but it was weeping fluid, it released a cloud of dust, it appeared to be generating some heat and it was eating through the bottom of the container. I didn’t know a long-forgotten jumbo fruit pastry could grow such amazing mold. My five-year-old son thought it was "cool." I didn’t. I learned a lesson about checking my storage tins more often, though.

Have you checked the foods in your refrigerator or cupboard lately? Is anything taking on a life of its own? The shelf life of foods depends on several factors. First, consider the type of food. Dry foods like flour, pasta and rice have a fairly long shelf life in a cool, dry spot. Pasta and rice, for example, should be of good quality for a couple of years on your shelf.

Perishable foods, which are generally higher in protein or moisture, are especially susceptible to spoilage. Microorganisms like molds, yeast and bacteria are the major causes of spoilage. Molds, which vary widely in color, give a visible reminder the food is spoiling and most will grow well in the refrigerator, even on items with little moisture. Yeasts in contaminated canned foods can create an unappealing cloudiness and off-flavors. Pathogenic bacteria, however, are most likely to cause foodborne illness, and often you cannot tell these organisms are present by appearance, smell or taste.

Listeria monocytogenes is a potentially fatal type of bacteria that has been associated with processed meats like hotdogs. Unlike most types of bacteria, it grows well at refrigerator temperature. Pregnant women should be especially cautious about eating processed meats, and recent recommendations advise pregnant women to heat all processed meats, even luncheon meats, until they’re steaming hot because Listeria can cause miscarriages.

Fresh meat is among the most perishable of foods. The rule of thumb is to cook fresh meats within a couple days of purchase or wrap it properly and freeze it. Is your refrigerator maintaining a temperature of 40 degrees F or less? Is your freezer maintaining a temperature of 0 degrees F or less? It’s a good idea to have refrigerator/freezer thermometers to monitor these appliances and to check them regularly.

Products on the market must be wholesome and meet safety guidelines, but the dates on those products are sometimes difficult to interpret. With the exception of expiration dates on baby formula and baby food, product dates are not highly regulated by the Food and Drug Administration or the United States Department of Agriculture, the main government agencies that oversee the safety of our foods. Food manufacturers, however, do not want you to have a bad experience with their products, so most manufacturers add dates to the products they sell to ensure consumers will be satisfied with the quality.

A "sell by" date means the store should sell the product by the printed date, but the food itself can be safely eaten by the consumer. Grade AA eggs, for example, carry a "sell by" date that cannot be more than 30 days from the packing date, but the eggs generally remain safe a month or more after the "sell by" date with proper storage. Dates on milk somewhat depend on the microbiological testing done at the creamery, but generally the milk can be consumed up to a week after the date listed.

"Best if used by" means the consumer should use the product by the date listed for best quality and flavor, not for safety reasons. "Use by" or "expires" means the product should be used by consumers by the date listed because you’re likely to see a deterioration in product quality or safety after that date. Baby food products should not be served after the expiration date.

For optimum quality and safety, examine food products before purchase, pick up perishables last, get them home quickly, and remember the most basic of rules: When in doubt, throw it out. For more recommendations on food storage, visit the NDSU Extension Service Web site and check the "Food Storage Guide", Publication FN-579, at http://www.ext.nodak.edu/extpubs/foods.htm 

Canned foods, technically, are safe to eat as long as the seal remains intact and there’s no sign of bulging or leaking, but the quality, color and/or nutritional value may decrease over time. If you still have a cupboard full of canned foods bought a year ago in preparation for Y2K, here’s a tasty and easy recipe from the Canned Food Alliance Website: http://www.mealtime.org

Spaghetti Sauce

Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic (about 2 large cloves)
1/2 cup chopped onions
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 can (28 ounces) crushed tomatoes
1 can (29 ounces) tomato purée

Procedure:
Heat olive oil over medium-low heat in saucepan. Add garlic. Stir; cook until golden brown. Add onion; cook until soft and golden, stirring frequently. Add seasonings and tomato products. Bring to boil. Reduce to low; cover loosely. Simmer 30 minutes, stirring occasionally.

Makes 12 servings. Each serving contains 80 calories, 3 grams of fat and 3 grams of fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu