1 / 23

Shelf Life How Long is Too Long?

Shelf Life How Long is Too Long?. U.S.U. Extension Food Quality & Entrepreneurship Karin Allen, Ph.D. FACS Nutrition & Food Science Conference June 11, 2012. Sell By? Use By? Best By?. No Federal requirement for product dating except infant formula

ilyssa
Download Presentation

Shelf Life How Long is Too Long?

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Shelf LifeHow Long is Too Long? U.S.U. Extension Food Quality & Entrepreneurship Karin Allen, Ph.D. FACS Nutrition & Food Science Conference June 11, 2012

  2. Sell By? Use By? Best By? • No Federal requirement for product dating except infant formula • National Institute of Standards and Technology issues voluntary guidelines for “Open Dating” of foods • Sell By - Last date of sale that permits a subsequent period before deterioration of qualities. • Last date of sale that permits a subsequent period before deterioration of qualities.

  3. State Regulations

  4. Food Categories • Perishable foods (60 days or less) • Typically have Sell By date • Semi-perishable foods (60-180 days) • May have Sell By or Use/Best By date • Long shelf life foods (6 months or more) • Typically have Use/Best By date

  5. Food Quality • Shelf life = the length of time a food can be held without loss of: • Nutritive value - objective • Quality - subjective When is a food spoiled?

  6. Any change in a foods quality that makes it unacceptable to ME!

  7. Chemical Reactions • Oxidation • Rancidity in oils • Cardboard flavor in milk • Browning of red meat • Enzymatic reactions • Browning of cut fruits • Softening of fruits • Nutrient loss

  8. Physical Changes • Aggregation/coalescence • Creaming in refrigerated milk • Separation • Oil layer in dressings • Solids settling to bottom of liquids • Water loss or staling • Baked goods • Refrigerated starch gels (pudding, gravy) • Wilting vegetables

  9. Microbiological Changes • Spoilage • Fruit – yeast & molds • Vegetables – bacteria & molds • Microbial enzymes • Fermentation • Safety issues • Improperly stored minimally processed foods • Deli meats, cheeses

  10. USDA Recommendations

  11. USDA Recommendations

  12. Fruits & Vegetables Many are not given a sell or use by date Visual spoilage is commonly used as guideline. For example, if bagged salad still looks fresh, it will be safe to eat as long as it has been refrigerated.

  13. Pasteurized Dairy • Milk – spoilage bacteria cause souring. Use in recipes calling for buttermilk. • Yogurt, sour cream – already fermented, most often spoiled by molding. Discard package. • Cheese – already fermented, most often spoiled by molding. • Discard fresh or soft cheeses • Cut away mold (1”) on harder cheeses

  14. Grains, Pasta, Beans, Legumes • These products can oxidize over time. • If off odor is objectionable, flavor of cooked product probably will be as well. • Packaged noodle/rice products have flavor packets that may turn rancid more quickly • Always check for insect infestation. This is not a safety concern, but may not be appetizing!

  15. Flour • Flour will oxidize over time • Affects its ability to form gluten, but flour can be used where this isn’t an issue • Always check for insect infestation. This is not a safety concern, but still best to throw flour out.

  16. Crackers & Cookies Crackers still in the overwrap have a much longer shelf life. If they smell ok, they’ll taste ok. Drier cookies have a longer quality shelf life than moist cookies. Repackaging cookies & crackers doesn’t work unless you back-flush with nitrogen or vacuum package.

  17. Commercially Canned Foods • Properly canned foods with no rust, dents, or signs of leakage are not a safety concern. • FDA considers canned foods to have an essentially unlimited shelf life. • Quality deteriorates slowly in unopened cans. • Old vegetables may not taste great, but can be used in strongly flavored dishes.

  18. Seasonings • Salt & baking soda have an unlimited shelf life. • Baking powder will lose its leavening power • Dried spices & herbs will lose flavor due to oxidation. • If flavor seems weak, more can be added. • Unopened bottles have a longer shelf life. • Seasoning mixes in unopened foil pouches should maintain quality for several years.

  19. Peanut Butter Oils in peanut butter will oxidize after jar is opened. If it smells rancid, it is best to discard it. Oiliness on surface is not a safety issue. It can be mixed back in and used. “Sliminess” or mold – throw away entire container.

  20. Jams, Jellies, Syrups • When refrigerated, these can be used indefinitely unless mold is seen growing. • Many syrups do not need to be refrigerated. • Imitation maple syrup • Corn syrup • Molasses

  21. Condiments • Ketchup, hot sauces, and BBQ sauces contain preservatives to prevent mold or yeast growth. • Check salsas, tartar sauce, and creamy condiments for mold after a couple of weeks • Discard the entire jar if found • Mustard & horseradish are natural preservatives • Flavor can be lost due to oxidation

  22. Frozen Meats • Ice crystals may indicate temperature abuse • Freezer burn is largest concern • Discard thin cuts or deli slices. • Ground meats or sausage can be used in heavily spiced dishes (e.g. chili). • Larger roasts can be thawed in refrigerator, then affected areas can be trimmed away.

  23. Questions?

More Related