University of Chile expert warns of risks from expired food

Cielo Char Aubry, an academic from the University of Chile, has warned about the public health risks associated with consuming expired or adulterated food. The warnings follow the discovery of a food liquidator in the La Granja commune that was tampering with expiration dates to deceive buyers.

Char explained that expiration dates are established by manufacturers through rigorous shelf-life studies to ensure products maintain their nutritional value, quality, and safety. Consuming products past these dates can lead to consequences ranging from minor changes in food characteristics, such as powdered milk failing to dissolve, to serious health risks caused by microbial growth.

Fresh foods like meat, dairy, and eggs are particularly susceptible to spoilage if the cold chain is broken. Even non-perishable items like crackers, pasta, and flour can suffer from chemical degradation or oxidation, such as the rancidity of fats, which compromises nutritional quality.