Don't Cry Over Expired Milk

The milk has yesterday's date on it. Should you use it or toss it? How about meat, eggs or bread?

Expiration dates often cause confusion, prompting some consumers to throw out foods prematurely. In fact, it's often safe to use food beyond the date on the package. How long depends on what it is and whether it's stored properly.

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As any observant shopper knows, there is no uniform system for dating foods. Some products, including milk and meat, have a "sell by" date, which indicates how long they should stay on store shelves. Others have a "use by" or "best if used by" date, after which quality, flavor or nutritional value may decline. Still others just have dates with no words.

This hodgepodge exists in part because food dating is by and large voluntary. Federal law requires only infant formula to carry dates, which indicate how long it's guaranteed to remain nutritious and pass through a bottle nipple. Some states regulate dating for certain other foods.

Dates generally don't relate to health and safety, only to quality and freshness. And they tend to be conservative. Still, the date is one of several factors (besides smell and appearance) that you should take into account when determining whether a perishable food is safe to eat. For example, milk is generally fine to use up to a week after the sell by date. Eggs are OK for three to five weeks after you purchase them (assuming it's before the "sell by" date). Poultry and seafood should be cooked or frozen within a day or two, and beef and pork within three to five days.

As for nonperishable foods, canned goods with high acidic content, such as tomatoes, can be stored unopened for 18 months. Low-acid canned foods like vegetables can be kept for up to five years. Packaged foods such as cereals, pastas and nuts can also last unopened for years, often well beyond the date listed.

When choosing a product, look for one with the latest date (often at the back of the shelf). Avoid dented or bulging cans and damaged packages, which may adversely affect quality. Put perishable foods in your refrigerator no more than an hour or two after purchase, and make sure it's set at 40 degrees Fahrenheit or lower. Store other foods in a cool, dry place. Remember that just as a food may be fine after its expiration date, it can also be spoiled or stale beforehand. Regardless of the date, if something looks, tastes or smells bad, don't eat it.