May 30, 2002

Prairie Fare: What Do Food Product Dates Mean, Anyway?

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

"The egg carton date shows the eggs expire today and we’re in the middle of making cookies. Can we use the eggs, or will we get sick?"

"You’ll be fine as long as the eggs have been kept cold in your refrigerator since you bought them. In fact they’re usually fine to use three to five weeks beyond the date listed," I told him. I heard an audible sigh of relief. He said they had been in the refrigerator. I could tell he didn’t want to drive to the grocery store to pick up a carton of eggs.

As many of the questions I’ve received over the last few years have shown, food package dates can be confusing. Are the product dates required? What do they mean?

According to federal regulations, product dating is not required on foods, except for infant formulas and foods. For infant foods, long storage could affect the nutritional quality of the food. Infants are particularly vulnerable to foodborne illness, too, so it’s important to follow the use-by dates closely and to store the products as recommended on the package.

"Open dating" is usually found on perishable foods like eggs, meat, poultry and dairy products. Open dating uses calendar dates, such as "use by July 1" or "sell by August 15."

"Use by" dates indicate the last date the food will be at peak quality. "Use-by" dates are determined by manufacturers, who conduct quality tests and determine storage dates to be sure consumers are satisfied with their products. It’s often safe to use the product past the "use-by" date as long as the product is stored and handled safely. "Best if used by" is another quality date.

"Sell by" dates also come from the manufacturers. These dates tell the store how long the product should be displayed for sale. It’s best for consumers to pick up the product before the "sell by" date for better quality.

Canned foods also are dated, but these dates are usually "closed" or "coded" dates. There’s usually no way for consumers to decipher these codes, which often appear as a series of letters or numbers indicating the date and time of manufacture. They become valuable to manufacturers in the event of a recall.

Some canned foods include "best if used by" dates too, which help consumers use the products at peak quality. It’s a good idea to mark canned and boxed goods with the date you purchased them, and to organize your cupboard in a "first in = first out" order.

Canned acidic foods like tomatoes are best if used within 18 months of purchase. Canned low-acid foods like meat or vegetables will keep two or more years on your shelf, as long as the storage area is cool and dry.

For more information about food storage, visit our website and download the publication, "Food Storage Guide" available at http://www.ag.ndsu.nodak.edu/food.htm  (click on foods, nutrition and health publications).

Here’s a tasty summer recipe with the tangy appeal of mayonnaise. Plus it’s a chance to check the quality date on your mayonnaise jar.

Apple Slaw

Dressing

1/4 c. mayonnaise
1/2 tsp. lemon juice
1 Tbsp. sugar
3/4 c. whipping cream

Blend together dressing ingredients except whipping cream. Whip cream until soft peaks form. Fold into mayonnaise mixture.

1 c. unpared red apples, diced
1 c. unpared Golden Delicious apples, diced
1 c. celery, chopped
1/2 c. coconut
1/2 c. walnuts, chopped
1 large banana, sliced

Wash and cut up apples and celery. Gently combine in bowl with dressing. If salad will not be eaten right away, wait to add banana.

Makes 10 servings. Each serving contains 205 calories, 15.5 grams of fat, 2 grams of fiber and 25 grams of carbohydrates. To lower the fat content, substitute low-fat salad dressing.

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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