Confusion over date labeling leads to billions of pounds of food waste every year. Bob Brackett, PhD CFS, Director of the Institute for Food Safety and Health at the Illinois Institute of Technology and IFT member explains the difference between “use-by,” “sell-by,” and “best-by” dates.
This label is aimed at consumers as a directive of the date by which the product should be eaten; mostly because of quality, not because the item will necessarily make you sick if eaten after the use-by date. However after the use-by date, product quality is likely to go down much faster and safety could be lessened.
This label is aimed retailers, and it informs them of the date by which the product should be sold or removed from shelf life. This does not mean that the product is unsafe to consume after the date. Typically one-third of a product’s shelf-life remains after the sell-by date for the consumer to use at home.
This is a suggestion to the consumer on which date the product should be consumed to assure for ideal quality.
Brackett also points out that smell and taste are not good indicators of whether or not a food is safe to eat.
According to Food Allergy Research and Education (FARE), up to 15 million Americans have food allergies. Food allergies affect 1 in every 13 children under 18 years of age. That’s roughly two in every classroom. We all probably know someone who avoids certain foods for one reason or another, be it gluten-intolerance or a full blown shellfish allergy, and this IFT Food Facts Video explains what exactly a food allergy is.
The article explains the risks of consuming wild game such as bison, alligator, deer, feral hogs, and rabbit.
The article describes what Clostridioides difficile is and how it is transitioning from being a problem mainly in hospitals and nursing homes to being a problem in the food industry.
The article describes why new product concepts may need new packaging concepts and how ideas in both areas are initiated and fulfilled.
This article is about food color, particularly natural color.
With the ability to survive for long periods at both high and low temperatures, Listeria monocytogenes is a potentially deadly foodborne pathogen. So, it’s easy to see the value of a computer model developed by Cornell University scientists, which allows food safety professionals to predict where in a production facility the pathogen is most likely to be found.
African Swine Fever (ASF) is a hot topic in the food industry. ASF has spread to more than 50 countries, killing millions of hogs. This directly effects pork prices, animal feed markets, imports/exports, and more.
Researchers at Penn State University developed a composite antimicrobial film that can keep foodborne pathogens at bay and could one day be used to decrease outbreaks of foodborne illness.