Meet the Experts
Don Schaffner, Ph.D., food microbiologist and distinguished professor at Rutgers University School of Environmental and Biological Sciences
Melissa Prest, D.C.N., R.D.N., spokesperson for the Academy of Nutrition and Dietetics
Isabel Maples, M.Ed., R.D.N., spokesperson for the Academy of Nutrition and Dietetics
Katherine Zeratsky, R.D.N., clinical dietitian with Mayo Clinic
Londa Nwadike, Ph.D., food safety specialist for Kansas State University and the University of Missouri
Deborah Orlick Levy, R.D., health and nutrition consultant for Carrington Farms
While food safety begins long before food reaches your shopping cart, there are still steps you can take to reduce your risk once it’s in your home, such as keeping perishables refrigerated.
Although refrigeration doesn’t kill bacteria, it does slow their growth.
“Refrigeration doesn’t kill anything. It just arrests the growth,” says Schaffner.
So how do you know when something is beyond saving?
Many factors affect how long food lasts, including how it was handled before you bought it, how it was stored at the supermarket, and whether it has been kept cold in your refrigerator. Since you have little control over most of these factors, storing food properly at home is the best way to keep it fresh for longer.
“The number one tip I share with consumers is to get a thermometer to make sure your fridge stays at 40°F (4°C) or colder,” says Schaffner.
Below are the foods dietitians say should never be eaten past their expiration date and how long you can generally expect them to last.
Shredded Cheese
Shredded cheese usually has a sell-by date. Unopened, it may last about a week beyond that date. However, once opened, mold can develop quickly, so use it within a few days. If you notice any mold, throw away the entire bag because you can’t tell how far the mold has spread, says Zeratsky.
Cream Cheese, Cottage Cheese, and Ricotta
Soft cheeses such as cream cheese, cottage cheese, and ricotta typically last about one week in the refrigerator after the sell-by date.
“Anything with a high moisture content allows bacteria and mold to spread easily throughout the food,” says Maples. “So, throw away anything with visible spoilage.”
Milk, Half-and-Half, and Whipping Cream
“Milk products have a protein content that’s an excellent growing medium for bacteria,” says Katherine Zeratsky, R.D.N., clinical dietitian at Mayo Clinic.
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