The Importance of Expiration Dates on Food
Assist. Prof. Dr. Nazife Hürer, a faculty member of the Faculty of Health Sciences at Cyprus International University (CIU), emphasized that properly understanding the concepts of expiration date (ED) and best before date (BBD) on food products is vital for both individual and public health. Hürer noted that confusion between these two dates in daily life can lead to health risks as well as unnecessary food waste, underlining that raising awareness about label reading plays a critical role in sustainable consumption.
“An expiration date is not a recommendation; it is a food safety indicator that must be strictly followed. The normal appearance or smell of a food product does not always mean it is safe,” said Assist. Prof. Dr. Nazife Hürer, stressing that consumers should act based on scientific knowledge.
1. How is the expiration date (ED) on food defined, and why does it play a decisive role in protecting consumer health?
The expiration date (ED) on food is a legal and scientific concept that indicates the last date on which a food product can be safely consumed from a microbiological standpoint, even when stored under the conditions specified on the label. The ED is determined through microbiological analyses, shelf-life studies, and risk assessments conducted during the production process, and it is particularly used for perishable and high-risk foods.
The main reason the ED is decisive for consumer health is that, after this date, the risk of pathogenic microorganisms multiplying in the food increases. Exceeding the ED for foods such as meat, milk and dairy products, eggs, ready-to-eat meals, fresh fish, and delicatessen products can lead to food poisoning, gastrointestinal infections, and serious health problems, especially in individuals with weakened immune systems. Importantly, a product’s normal appearance, smell, or taste does not necessarily mean it is safe, as many harmful microorganisms can proliferate without causing noticeable sensory changes.
Moreover, the ED should be regarded not only as a tool for protecting individual health but also as a preventive public health measure. It guides consumers with accurate information and limits the consumption of potentially hazardous products, helping to prevent foodborne illnesses. Therefore, the expiration date is not a “recommendation” but a mandatory safety indicator. As a cornerstone of conscious consumption behavior, the expiration date is an indispensable part of both healthy nutrition and food safety.
2. What are the differences between the expiration date (ED) and the best before date (BBD), which are often confused in daily life? What incorrect practices can arise from ignoring this distinction?
Although ED and BBD are frequently confused, the difference between them is extremely important for health. The ED is directly related to food safety, and products must not be consumed after this date. The BBD (Best Before Date), on the other hand, refers to the period during which the food maintains its optimal quality characteristics (taste, aroma, texture, and nutritional value).
Failure to recognize this distinction leads to two major problems. First, consuming foods past their ED creates health risks. Second, discarding foods that have passed their BBD but are still safe to consume leads to unnecessary food waste. This situation directly affects both individual health and food sustainability.
3-Do products past their best before date always pose a health risk? What criteria should be considered?
Products that have passed their BBD do not always pose a health risk. The BBD is a quality indicator that defines the period during which a food best preserves its sensory properties (taste, smell, texture) and nutritional content, rather than its microbiological safety. This date is determined based on quality and stability assessments conducted throughout the product’s shelf life.
After the BBD has passed, some foods may show oxidation, textural changes, or partial nutrient loss. However, these changes do not necessarily mean that the food is unsafe. Products that have been stored under appropriate conditions, have intact packaging, and show no signs of spoilage may still be consumed for a certain period after the BBD.
Key criteria to consider include:
• Type of food: Long shelf-life foods such as dried legumes, pasta, rice, flour, canned goods, and packaged products are generally safer after the BBD.
• Storage conditions: The product must have been stored under the temperature, humidity, and light conditions specified on the label.
• Packaging integrity: There should be no swelling, leakage, tearing, or opening of the packaging.
• Sensory characteristics: There should be no mold, unpleasant odor, discoloration, or unusual taste.
In conclusion, products past their BBD may be consumed after a careful evaluation; however, if there is the slightest suspicion of spoilage, the product should not be consumed. Extra caution should be exercised for children, the elderly, pregnant women, and individuals with weakened immune systems.
4. How do misinformation and misconceptions about expiration dates affect the growing problem of food waste?
One of the significant causes of food waste today is the misinterpretation of label information. The assumption that the BBD and ED mean the same thing leads to the disposal of many foods that are still safe to consume. This is not only an economic loss but also a serious issue in terms of environmental sustainability, inefficient use of natural resources, and carbon footprint.
Scientific data indicate that a substantial portion of household food waste stems from misunderstandings about date labels. Therefore, this issue should be addressed not only as a matter of individual awareness but also as a broader societal concern.
5. Considering the practical dietary preferences of young people and university-age consumers, what are the most common mistakes regarding expiration and best before dates?
Among young individuals, the most common mistake is reading labels superficially or ignoring them entirely. Generalizations such as “If the date has passed, throw it away” or, conversely, “If it smells fine, it’s safe to eat” are widespread. Additionally, irregular eating habits, frequent consumption of ready-made foods, and bulk shopping without checking expiration dates often lead to either consuming products past their ED or unnecessarily discarding food. This demonstrates that nutrition education should cover not only what to eat but also how and when food should be consumed.
6. What aspects of label reading should consumers pay more attention to in order to protect individual health and reduce food waste?
To protect individual health and reduce food waste, label reading is one of the most fundamental habits consumers should develop. First and foremost, the difference between the expiration date (ED) and the best before date (BBD) must be clearly understood. Consumers should know that the ED is directly related to food safety and products must not be consumed after this date, while the BBD refers to quality characteristics and some properly stored products may still be safely consumed after this date.
In addition, storage conditions indicated on the label, the recommended consumption period after opening, and packaging integrity must be carefully considered. Improper storage can pose health risks even before the indicated date. Reading the ingredients list and allergen warnings is also particularly important for sensitive groups.
In conclusion, awareness of label reading goes beyond protecting individual health; it is a public health approach that reduces food waste, contributes to the sustainable use of natural resources, and strengthens responsible consumption behaviors across society. The widespread adoption of this habit plays a key role in building a healthy and sustainable society composed of conscious individuals.