For Natalie Bainter, drinking milk a day or two past the expiration date is no big deal. The English junior says saving food and money trumps the risk of getting sick. “It runs in my family,” Bainter said. “My parents didn’t really believe in wasting, and it saved us a lot of money. It’s not like we ate rotten food.” Now, living with 20 people at the Elsworth Cooperative, 711 W. Grand River Ave., Bainter said keeping food as long as possible helps keep everyone fed throughout the week.
Whether students are more lenient, like Bainter, or more strict about what they consume, knowing what’s in the refrigerator — or growing in the refrigerator — is part of college life. From the 3-foot mini-fridges in dorms to the six towering refrigerators in Bainter’s house, keeping track of the shelf life of foods can be simple.
What differentiates longer-lasting foods from those with a shorter shelf life is the amount of water in them, said Wen Chiang, a visiting assistant professor in MSU’s Department of Food Science and Human Nutrition. Microorganisms need water to survive, and the more moisture a food item can offer, the more likely microorganisms will inhabit that food.
“The higher the water activity, the more chances the microorganism will survive on that food item,” Chiang said. “But if you have a low water activity food — such as dry fruits or honey — the water activity is much lower and those food items will tend to have a much longer shelf life.”
Chowing down on old food has its risks. Depending on the food, and the severity of the microorganism, sickness or death can ensue after eating expired foods.
But Chiang said purchasing or consuming expired food can easily be avoided.
“Always pay attention to the expiration date on the package and always check the food before you eat it, especially if it’s been opened,” Chiang said. “Even if you put it in the refrigerator, you kind of should smell it and check to see if there’s any mold growing in there.”
While shopping, recognizing the difference between an expiration date and sell-by date also is important. The expiration date tells when a food item should no longer be consumed, whereas the sell-by date is the last day a grocery store can release the product, Chiang said.
“The reason the companies put (sell-by dates) on is to protect themselves in case something happens to you a week after and you get sick,” she added. “You need to take initiative to protect yourself. (Eating food past its sell-by date) is not a good idea to begin with because it’s really hard to predict.”
Cross-contamination is another practice Chiang says people should ditch. When scooping sour cream into a bowl for dinner, dumping the leftovers back in the container also puts in a helping of bacteria. Chiang said offering a serving spoon to discourage double-dipping helps, but the extra dip or sauce should just get tossed.
Another factor that may shorten the shelf life of a favorite snack or meal is the amount of oil in it. Lipid oxidation occurs when oxygen alters the oils in foods, such as potato chips, Chiang said.
“Lipid oxidation really affects the taste
Support student media!
Please consider donating to The State News and help fund the future of journalism.
Discussion
Share and discuss “Beyond expiration” on social media.
