A day after the expiration date of food can eat? There is 1 type of advice you throw away

 

One trick to quickly determine Expired 1 day can not eat

First, the answer:

Food with a long shelf life, the difference between "one day before expiration" and "one day after expiration" is not significant;

Short shelf-life food, risky, throw away don't eat it!

• Food with a shelf life of 6 months or more is generally referred to as "long shelf life food";
• Food with a shelf life of 30 days or less is called "short shelf life food";
• If the shelf life is between 30 days and 6 months, it is recommended to be cautious and treat it as short shelf life.

It's all the same food, so why should we treat it differently?

The key factor is - microorganisms.

"Long-shelf-life foods" are usually sterilized, or the food itself is not in an environment suitable for microbial growth. For this type of food, such as canned food, cookies, nuts, etc., there is little difference between "one day expired" and "one day left to expire".

Most of the "short shelf-life foods" do not completely solve the microbial problem, microorganisms will continue to multiply, and the shelf life is usually compressed as much as possible. Once these foods expire, it is easy to cause microbial indicators to exceed the standard and is not recommended, such as most fresh meat, fruits and vegetables, and pastries.

Some food is not expired But improper storage can not eat

When buying something, we all pay attention to the "date", but often ignore one key: storage conditions.

In fact, the shelf life of food is composed of two elements, "shelf life" and "storage conditions", which are inseparable.

Preservation methods are usually complete by default, and there are three kinds of temperature differentiation: "room temperature", "refrigerated" and "frozen", and some foods are stored at room temperature with information such as "keep in a cool place away from light".

If you do not comply with the "preservation conditions" to store food, then even if the shelf life has not passed, it is recommended not to eat.

For example, the same milk, ultra-high temperature sterilized milk can be placed at room temperature for half a year, expired a day or two is not a big problem; but should be refrigerated pasteurized milk, put in the summer heat for two hours, drink immediately diarrhea.

Your understanding of "shelf life may be wrong

In fact, the shelf life of food ≠ the time limit of whether the food is safe or not.

The changes that occur in food during storage are very complex. Whether it is a meal at home or a packaged product produced by a food factory, various changes are continuously and inevitably occurring all the time since it is produced.

Among them, biological changes have the greatest impact on the "can eat" of food, and chemical and physical changes have a greater impact on the "good" of food.

In most cases, the shelf life of food products is set by the manufacturer itself, somewhat similar to the "warranty" period of electronic products.

The shorter the "shelf life" period on the packaging, the less time the company promises to be responsible for the consumer, and generally the lower the risk and reward (the date the food can be sold becomes shorter). Conversely, the longer the commitment to be responsible, the higher the risks and benefits.

To make it easier for consumers to distinguish "edible", some countries and regions make a more detailed distinction between "safety", "quality" and "distribution period".

In Japan, for example, there are three types of expiration dates: "safe to eat", "best before" and "shelf life", to help consumers better understand the risks associated with expiration dates.

But this classification is not yet popular in our country, probably because it is a little too difficult to understand it ......