When it comes to the greatest invention of the last century, many people would undoubtedly cast their vote for the refrigerator. Thanks to it, busy modern people can enjoy a variety of foods at any time. However, every advantage has its disadvantage; the existence of the refrigerator has also made the concept of "freshness" increasingly distant from people. Large and small bottles of milk and yogurt, as well as one's favorite snacks, can be seen approaching their "expiration date."
It's a pity to throw them away, but you're afraid of getting an upset stomach if you eat them. So, what should be done? Professor Gary Davis from the University of California, Los Angeles, answered this question on the U.S. website "WebMD" on September 14th. Associate Professor He Jiguo, head of the Department of Nutrition and Food Safety at the College of Food Science and Nutritional Engineering at China Agricultural University, has also provided us with a detailed interpretation based on the domestic situation. What is the difference between "shelf life" and "expiration date"?
Whether food that is about to expire can be eaten first requires clarifying this "period." One is called the "shelf life," also known as the "best before date," which is referred to as the "shelf life" abroad. It refers to the period during which a food maintains its quality under the storage conditions indicated on the label. Under proper storage conditions, food past its shelf life may still be edible for a certain time if its color, aroma, and taste have not changed. The other is called the "expiration date," which is the final date by which the product can be consumed. He Jiguo pointed out that after the expiration date, the food may undergo quality changes, no longer possessing the quality characteristics desired by consumers, and should not be eaten, let alone sold. A refrigerator is not a safe.
Storing food at room temperature is unscientific because the optimal temperature range for many microorganisms is between 4°C and 60°C. For perishable foods, they should be refrigerated immediately after bringing them home. If you don't plan to eat them right away, they should be stored in the freezer. You must realize that your home refrigerator is not a factory's quick-freezing production line; it mostly only "freezes slowly." During this slow-freezing process, the nutritional value and flavor of the food will change, and the texture and quality during cooking will also significantly decrease. Food should be eaten as soon as possible after being placed in the refrigerator.
He Jiguo also reminded everyone that the refrigeration temperature of most refrigerators does not reach 4°C, so you need to adjust the temperature of your refrigerator in a timely manner. Additionally, a refrigerator is not a safe. Food stored for a long time often develops phenomena like ice crystal separation, cracking, and sticking. At this point, its nutritional value is greatly diminished, and it should be consumed with caution.