646: Expiration Dates | Skeptical Sunday

Trust Senses

David C. Smalley emphasizes the importance of using our senses to determine if food is still safe to eat. He shares insights from experts like Dana Gunders and Sana Mujahid, who suggest that our bodies are well-equipped to identify spoiled food through sight, smell, and taste 1. Smalley also explains that unpleasant odors, changes in taste, and altered textures are key indicators of spoilage 2.

If it looks bad, smells bad, tastes bad, don't eat it. If it looks fine, smells fine, tastes fine, it should be fine to eat.

--- David C. Smalley

This approach helps reduce unnecessary food waste and ensures safety.

   

Economic Factors

The discussion highlights the economic and regulatory aspects of food expiration dates. Smalley points out that food companies benefit financially from consumers discarding food prematurely, which is often encouraged by vague labeling laws 3. He also notes the inconsistency in state regulations, with only a few states having strict labeling laws for meat, poultry, and shellfish 4.

Most states allow the manufacturer to choose the date. Now, what could go wrong there?

--- David C. Smalley

This lack of standardization contributes to confusion and food waste.