![]() When possible, buy dark-coloured containers and bottles of food instead of clear glass or plastic, to keep light levels low. The best way to preserve and extend shelf life is by storing cans, bottles and packages of food in dark, cool spaces away from light and heat, Gänzle advised. Cardboard boxes and some thinly sealed foil packages let in air, so items like powdered cheese found in dinner kits, or dried soup mixes, can oxidize and become stale or rancid in a matter of months. The stamp indicates the food supplier is confident the can's contents are good up to that date under normal conditions, "but after that, the quality could be affected by variable factors like transportation or storage conditions"-for instance, if a can is accidentally punctured, Gänzle said.įor food in other types of packaging, the long-term quality can be more iffy. "It gives consumers an idea of how long the food will retain its quality and useful life," she explained. But when it comes to canned goods, which have a shelf life exceeding 90 days, they serve more as a guideline for quality than an expiry deadline, McMullen noted. ![]() Those dates are required under Health Canada regulations for any perishable foods deemed to have a shelf life of 90 or fewer days, like dairy products. You look at a best-before date and don't know any better," he said. But today we don't know much about canning or food production. "Past generations baked their own bread, made their own meat, bottled their own cider. Modern consumers aren't very connected to how their food makes it from farm to factory to the grocery store, which means there's a general lack of knowledge about food chemistry and how it affects shelf life, Gänzle noted. "There isn't a lot of knowledge about best-before dates, so there are misconceptions," she said. Most people would be surprised at how long packaged food can last, said McMullen, who's safely eaten sour cream months past its stamped expiry date. ![]() But if it looks and smells OK, it probably is OK," Gänzle said. "If the food isn't in the condition you are expecting to see, then don't eat it. "Your nose and eyes are valuable tools to decide whether something is good enough to eat or not," added Lynn McMullen, also a U of A food microbiologist. Look for discolouration or an off-kilter odour. Check out how it looks and smells when the can is opened. ![]() That means checking to see if the food is still appealing. "Generally, everything you buy in a supermarket, outside of fresh vegetables and refrigerated items, is safe well past the best-before date, as long as the quality is what you want it to be," he said. If these items are packaged in boxes or bags, they'll be accepted up to six to 12 months past the best-before date.Ĭans are sealed tightly against air and light, the culprits behind food spoilage, so they have a shelf life that lasts for years, said U of A food microbiologist Michael Gänzle. One to two years past the best-before date for canned, bottled or jarred pastas, meats, fish, tomato sauces and condiments. Six to 12 months past the best-before date for boxed or bagged granola, flours, rice, dry pastas, cookies, crackers and cereal bars Food Banks Canada suggests these guidelines: Can you donate canned food after its best-before date? Very likely, say University of Alberta food scientists. Fall means food drives and festive dinners, but if those forgotten cans of beans or cranberry sauce in the cupboard are years past their best-before dates, is it still safe to use them?
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