Are They Safe To Eat?
THE QUESTION THAT is most often asked about stored food pertains to shelf life and expiry date. The oft-quoted recommendation is that food beyond its expiry date is no longer safe to eat, in the same manner that leftover viands are often discarded as waste after 24 hours have passed.
        These days when the economy is quite tight, people often think twice about throwing away expired food. We even hear in the news of people buying so-called re-packaged expired products for a lower price. The question which lingers is how safe is expired food? Is it really safe for human consumption?

Shelf Life and Expiry Date
Shelf life refers to the estimated length of time that food, drink, medicine, chemicals, and other perishable products are given before they are considered unsuitable for sale, use, or consumption. Shelf life is different from expiration date; the former relates to food quality, the latter to food safety.
The markings ‘Best Before’ or ‘Use By’ translate to the quality of the packaged products. On the other hand, bottled fish sauce may still be safe to use after the ‘Best Before’ date, but the quality
is no longer guaranteed to be of high standards.
        Remember that the terms ‘Shelf Life’ and ‘Expiry Date’ are mere guidelines imposed to set certain product standards for the handling of the products by both manufacturers and consumers. The use and consumption of a food product prior to its use-before date do not necessary guarantee the quality
or safety of the product. Neither is the food product always dangerous to health nor already inedible
after the expiration date.
        Guidelines are safety factors important for health consideration. Bacterial contaminants are everywhere and food will often acquire substantial amounts of bacterial colonies which render food unfit for consumption because of food poisoning. Shelf life itself, however, is not an accurate indicator of food safety. Pasteurized milk, for example, may still remain fresh for five days after its use-by date
if it is refrigerated properly. In contrast, if the packed or canned milk is already contaminated during manufacturing, the use-by dates become irrelevant.
        Shelf life is influenced by several factors such as temperature, exposure to light and oxygen, transmission of gases (including humidity), mechanical stresses, and contamination by things such as microorganisms. Preservatives and antioxidants are incorporated into some food products to extend
their shelf life. Some companies use induction sealing and vacuumed (oxygen-barrier) pouches to assist
in the extension of the shelf life of their products. Packaging with barrier materials also extends the shelf life
of some food, such as the amber bottle used for beers that block damaging wavelengths of light which transparent bottles do not. Canning, on the other hand, is a high-heat process that renders the food commercially sterile.
        Other than these methods inclusive in the production process, consumers may also extend the shelf life of food products by proper storage. Canned goods kept in a cool and dry pantry last much longer than when they are stored in kitchen cabinets where they are exposed to higher temperature and moisture. Dairy products like butter and cheese last three to five times longer when stored in a freezer rather than merely being refrigerated. The same is true with both raw and cooked meat.

What If It’s Already Expired?
All things, including food, are made up of chemical elements. That is why at certain temperature and certain length of time, the breakdown process occurs. You've probably noticed that the food
on your table spoils faster during summer when temperature and humidity are higher. This is because chemical reactions double their rate for each temperature increase of 10°C, and as humidity and room temperature increase, so does the growth of bacteria. The same holds true to packaged food, only in a much slower rate of breakdown.
        The next question would be, “What to do with expired food?”
        Food in the pan or on the table are considered spoiled when they smell foul. A creamy texture and molds are also glaring signs of spoilage. At this point, they are only fit for the pig pen or for garden fertilizer.
        Refrigerated leftovers, when well-packed, may last from two to five days, frozen ones for a week or two. Just make sure to thaw and re-cook them properly.
        For canned goods kept in the pantry for long periods of time, shelf life may not be too relevant.
Of course, health-governing agencies would not recommend consuming date-expired canned goods. But food and nutrition experts, and the manufacturers themselves, are one in saying that these products still have a safety factor of at least 15 to 30 days beyond the expiry date. Some are even tested to be still humanly edible after several years off the expiration mark. Canned food, reportedly, has an almost indefinite shelf life at moderate temperatures (24°C and below). Canned food as old as 100 years has been found in sunken ships and still microbiologically safe! We, however, don't recommend keeping canned food for 100 years, but if the can is intact, not dented or bulging, and not rusted in and out, it is assumed to be still edible. The taste, texture, and nutritional quality of the food, however, may have deteriorated.
        Bulging cans and hazy bottles are signs of bacterial contamination. Some bacteria release biotoxins
that cannot be eliminated through cooking. They are not to be fed to pets either. In this case, the best thing to do is discard the contents and recycle the containers.- Newton Aresgala

GREEN MOD

Get involved in your community cooperative or churches about feeding programs. Redistribute food which is two to three months away from its expiry date and help feed hungry communities. Thus, you cut on food costs, food wastage, and even help the environment by reducing the amount of methane-producing organic waste at landfills.