Decoding the Dates: Quality vs. Safety
The most important thing to know is that 'Best Before' and 'Expiry' (or 'Use By') dates mean very different things. In India, the FSSAI regulates these labels to guide consumers. A 'Best Before' date is about quality. It tells you when the food will be at its
peak flavour, texture, and nutritional value. After this date, the item is often still safe to eat, but it might not taste as fresh. Think of biscuits that have lost their crunch or juice that's slightly less vibrant. An 'Expiry' or 'Use By' date, however, is a matter of safety. This label is used on highly perishable items like sliced meats, dairy, and ready-to-eat meals where harmful bacteria can grow. Consuming food past its 'Use By' date is risky, even if it looks and smells normal, as the spoilage might not be visible.
Your Senses are Your Best Guide (Usually)
For items past their 'Best Before' date, your senses are your most reliable tool. Before you decide to throw something away, perform a quick check. Look for any changes in colour, texture, or the presence of mould. Smell the product; any off, sour, or unusual odours are a clear warning sign. If it looks and smells fine, a small taste can confirm its quality—but only if it's a 'Best Before' item. This sensory check is perfect for things like bread, canned goods, pasta, and snacks. However, this common-sense approach does not apply to foods with a 'Use By' date. For those items, the date is a strict safety deadline. When in doubt, especially with high-risk foods, the safest choice is always to discard it.
Dairy and Eggs
Milk and yoghurt often have 'Best Before' dates but can turn quickly if stored improperly. If milk smells sour or has started to curdle, it's spoiled. Yoghurt might develop a bit of extra liquid (whey), which you can stir back in, but if you see any mould or it smells off, throw it out. Hard cheeses are more resilient; you can often cut away a small spot of mould and safely eat the rest. With eggs, even though they have a 'Best Before' date, they can last for three to five weeks in the fridge. A simple test is to place an egg in a bowl of water. If it sinks, it's fresh. If it stands on one end, it's older but still good to eat. If it floats, it has likely gone bad and should be discarded.
Meat, Poultry, and Fish
These are high-risk foods and demand the most caution. They typically carry a 'Use By' or 'Expiry' date that should be respected. Never consume fresh meat, poultry, or fish past this date. Signs of spoilage are often very clear. Fresh chicken should not have a strong odour; a slimy texture or a greyish-pink colour indicates it's off. Red meat that has turned brown might just be oxidised and is often fine, but if it feels sticky or has a sour smell, it's spoiled. Fresh fish should smell of the sea, not 'fishy'. Its eyes should be clear and its flesh firm. Any food in this category that seems questionable should be thrown away immediately to avoid the risk of serious foodborne illness.
Packaged Goods and Canned Foods
Shelf-stable items like pasta, rice, flour, and biscuits have long 'Best Before' dates. While they may lose some quality over time—biscuits might go soft, for instance—they are generally safe to eat long after the date has passed. Keep an eye out for pests in open packages of flour or grains. Canned goods can last for years past their date if stored in a cool, dark place. However, you must discard any can that is bulging, deeply dented, rusted, or leaking, as these are signs of potential botulism contamination, which can be fatal.
