Posts Tagged "food dangers"

food 2Food expiration dates are generally guidelines rather than hard-and-fast rules.

Obviously, a container of milk won’t sour at precisely 12:01 a.m. on the stamped date. But the dates on labels can be tricky.

The Food and Drug Administration doesn’t regulate expiration dates except on baby formula. Many dates are there for the benefit of the store, not the consumer.

Kristin Kirkpatrick, the manager of nutrition services at the Cleveland Food 1Clinic Wellness Institute, offers a quick guide to label language:

– A “sell by” date indicates how long a store should display a product on its shelves. Foods can still be tasty and are safe for several days longer if stored properly.

– A “use by” or “best if used by” date comes from the manufacturer and refers to taste and texture, not safety.

– An “expiration” date is the only packaging date related to food safety. If this date has passed, throw the food out.

Unfortunately, 30 percent to 40 percent of all harvested food in this country ends up wasted, much of it by consumers who waited too long to eat it, or worried it had gone bad, according to a report last month in PLOS One.

food 3Adding to the confusion: Foods spoil at different rates, depending on their type and growing conditions, as well as how they were harvested, transported and distributed, and how they have been stored after being purchased, said Robert B. Gravani, a professor of food science at Cornell University.

Looking closely at food isn’t a good way to check for spoilage, Dr. Gravani said, because bacteria are largely invisible.

Source: New York Times

fda 3Companies have added thousands of ingredients to foods with little to no government oversight. That’s thanks to a loophole in a decades-old law that allows them to deem an additive to be “generally recognized as safe” — or GRAS — without the U.S. Food and Drug Administration’s blessing, or even its knowledge.

The loophole was originally intended to allow manufacturers of common ingredients like vinegar and table salt — when added to processed foods — to bypass the FDA’s lengthy safety-review process. But over time, companies have found that it’s far more efficient to fda 2take advantage of the exemption to get their products on shelves quickly. Some of these products contain additives that the FDA has found to pose dangers. And even ingredients the agency has agreed are GRAS are now drawing scrutiny from scientists and consumer groups FDA 1that dispute their safety.

Critics of the system say the biggest concern, however, is that companies regularly introduce new additives without ever informing the FDA. That means people are consuming foods with added flavors, preservatives and other ingredients that are not reviewed at all by regulators for immediate dangers or long-term health effects.

Source: NPR

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