Is this food safe? What would Larry do?

Coronavirus will be roaming our community for weeks, maybe months, to come. Few legal gathering places will have larger crowds than the super sized chain grocery stores. Truthfully, you’ve barely been able to tell any difference inside many of those places through most of the coronavirus crisis. Weeks passed before many instituted social distancing or “required” masks to be worn. Adherence to the safety rules is likely to get even weaker as we progress toward normalization.

Those who are in the category of being most “vulnerable” to the Covid-19 coronavirus will likely continue avoiding crowds whenever possible. They’ll continue using what’s on hand, delaying and reducing trips to buy food. Many of those folks report digging into stockpiles of canned goods and frozen foods that have been in pantries and freezers for a long time. Few of us faithfully rotate our food supply, and it certainly doesn’t rotate itself.

So, what do all those labels saying “sell by,” “use before,” “best if used by,”etc., really mean? And how important is it when you can’t even find a date on the container? Well, some of these things may not be as critical as you think. In fact, there is a bit of a push-back developing, because of belief that the labels encourage wasting usable food. Be safe, but don’t rush to throw out usable food.

In the first place, except for infant formula and some baby food, the dates are not required by the federal government. However, some states do have requirements for dating specific foods.  Most of the labels are all about the food’s quality when you eat it – not its safety.

Foods with very high sugar content, like maple syrup, honey, granular sugar are are almost good forever, when properly packaged. Bacteria, mold and fungus require differing levels of “available” water to grow. Sugar excels in taking all the available water for itself, thereby impeding spoilage. Other foods, low in water, have proven to be good for many years. For example, white rice and dried beans, properly stored below 40 degrees Fahrenheit, are safe and nutritious for 30 years or more. Brown rice, because of its oil content, though, lasts only about six months.

With canned goods: metal lasts longer than glass, which lasts longer that plastic. Properly prepared canned goods will generally be safe to consume for longer than many of their labels will be readable. Hard liquor (but not cream liqueurs) may evaporate or undergo flavor changes, but will be safe to drink as long as there is some in the bottle. Good to know in these stressful days.

According to the World Health Organization (WHO), as far as coronavirus is concerned, it’s like other viruses. It requires a living host to multiply. Cooked food is not a danger. Just be sure to take proper precautions with food handling and with food packages, carry-out containers, etc. coming into your home.

Storage requirements: the fly in the ointment

The fly in the ointment, however, is food storage conditions. If food is improperly handled or stored, it doesn’t matter what the date says-you may have a problem. For instance, there are limits to how long a “cold” food can be stored above its optimal temperature. The higher the temperature goes, the shorter the safety time. Foods that are transported improperly, handled in unsanitary conditions, even improperly defrosted, etc. can make you violently ill. Foods in poorly sealed packages may not maintain quality, and can possibly become dangerous.

Perishable foods and foods with specific handling needs usually have labels listing the requirements. These labels are important: read them; follow them. Pay special attention to the “use or freeze by” instructions. Wrap those items and freeze them if you aren’t sure they will be used before the specified date. The good news is that most properly frozen food is safe indefinitely.

Eggs: a somewhat confusing case

As stated earlier “use by” or expiration dates are not required by the federal government. However, egg cartons with a United States Department of Agriculture (USDA) grade shield on them must display the “pack date.” This is the date that the eggs were washed, graded, and placed in the carton. This is a processing-related date, not an expiration. If there is a “sell by” date on a USDA grade shield carton, the date cannot be longer than 45 days beyond the packing date.

Some states require egg carton expiration dating, others forbid it. USDA recommends that eggs be used within three to 5 weeks of purchase. “The ‘sell-by’ date will usually expire during that length of time, but the eggs are perfectly safe to use,” according to the USDA.

Also according to the USDA, once eggs have been refrigerated, that must continue to be the storage condition. Eggs should be stored in the main body of the refrigerator, not on the refrigerator door, to ensure they maintain a consistent, cool temperature. A cold egg left out at room temperature can sweat, facilitating bacteria growth. Refrigerated eggs should not be left out more than two hours before re-refrigeration.

What would Larry do?

Despite all these rules, regulations and recommendations, one’s ability to get the maximum from a food budget, while avoiding actual bodily harm, eventually comes down to personal responsibility. Always use your innate instinct for self-preservation and your common sense. Check containers for holes or bulges. Use your eyes and nose to your advantage.

We have a smart friend, known for his ability to stretch a dollar to extreme limits. Like most of us, he doesn’t always eat for the aesthetics of the occasion, sometimes he’s just hungry. If the cheese is a little hard, or the cracker is a little soft, it’s not a life-altering problem for him. He looks, sniffs, maybe pokes around a little – then usually eats the food at hand. Is it prime? Not always. But he’s fared pretty well so far. And the “What would Larry do?” test has served us pretty well upon multiple occasions.

For readers interested in additional pertinent and well-written details about dry storage and freezing times, spices without dates, staples and condiments that will last nearly forever, etc., we recommend : The Food Expiration Dates You Should Actually Follow.