Food safety: Understanding expiration vs. best-before dates

Understanding the distinction between expiration dates and best-before dates is essential for food safety and reducing waste. Labels such as ‘best before’ or ‘use by’ often refer to optimal quality rather than immediate safety risks, though certain foods require strict adherence to dates.

Products labeled with a ‘use by’ date, including fresh meat, fish, soft cheeses, prepared salads, and deli meats, should not be consumed after the date has passed due to the risk of bacterial contamination like listeria or salmonella. These pathogens are often undetectable by sight, smell, or taste. Listeria is particularly dangerous for newborns, pregnant women, and immunocompromised individuals.

Conversely, items marked with a ‘best before’ date may still be safe to eat after the date, though their quality might decline. Misunderstanding these labels contributes significantly to food waste; in Switzerland, the Federal Office for the Environment notes that proper management can save individuals an average of 600 francs per year. Some perishable items marked with a ‘use by’ date can be frozen before the expiration to extend their consumption period by approximately 90 days.