As soon as the printed expiration date expires, does the food spoil immediately?

The "quality" of the shelf life is not necessarily a safety indicator.

The expiration date is one of the most common termsSimilarly, there are "shelf life", "shelf life", "best before use", "best tasting period" and so on. There are some differences in the definitions of these terms, but in daily life, consumers generally do not distinguish between them, and they all think of it as "expiration date".

Every food has a variety of attributes, such as appearance, color, texture, taste, safety, etc. When we say that a food product is "qualified", it means that it meets our requirements in all aspects. In other words, it is in line with the commitment of food producers to consumers in every way.

Therefore, which index is most likely to become unqualified, then the "shelf life" is which index is guaranteed. For example, hot-filled acidic food, food with very low water activity, canned food, aseptically packaged food, frozen food, etcBacteria and mold cannot grow in these foods, and the "quality" is flavor and texture. Even if they expire, they don't become unsafe.

And those raw ingredients, as well as foods that are not completely sterilized, if there are no measures to completely inhibit the growth of bacteria (such as freezing, vacuum, preservatives, etc.), the cause of "spoilage" is often bacterial growth. In supermarkets, the food sold in the refrigerator is basically this category.

2. The shelf life is not the dividing line between "safe" and "harmful".

Food spoilage is a continuous gradual process. Food ingredients, or the bacteria in them, don't watch the expiration date change according to our instructions – it doesn't do what many people think: stay honest until the expiration date; After the expiration date, it suddenly becomes poison.

"Shelf life" means that there has been no significant change in any aspect of the food during that period. This is a commitment from the manufacturer - within this period, the flavor, texture, and safety of the food will be guaranteed. If something goes wrong, the manufacturer needs to be responsible.

And after the expiration date, it does not mean that it is broken, but the manufacturer no longer guarantees it - this is the same as buying an electrical appliance, the shelf life may be one year, it does not mean that it will be broken after one year. The difference is that food is a disposable consumer product, and we can eat it within the expiration date, thus avoiding the risk of "just in case" after the expiration date.

Because packaging with a fixed expiration date can be made in hundreds of millions of servings at a time to minimize the production cost, the shelf life of food is also related to storage and packaging conditions.

This is not possible, food spoilage is slow, not immediate.

It can't be said to spoil immediately, but it's best not to eat the expired ones.

I will look at it before I buy it, I will look at it before I open it and eat it, and once I find that it is expired, I will throw it directly into the trash.

Yes, because there is a high chance of quality problems as soon as the expiration date has passed.

No, most of them are edible, and the expiration date is only a date that may spoil.

No, some foods that are out of their expiration date are edible.

This statement is false, and it can only be said that it is possible to spoil for a few days around that date.

Generally, the starting point of the shelf life is the production date of the product, not the sales time of the shopping mall, therefore, when calculating the shelf life of some fresh foods, it is necessary to calculate the production date of the product first. In addition, there are many reasons why some goods deteriorate even though they are within the expiration date. Some foods require a certain temperature or humidity.

However, some foods are inevitably in some unsuitable environments during storage, transportation and circulation, so they will also deteriorate during the shelf life.

In food production, some improper or mistakes in the transportation process may lead to the early deterioration of food, such as sterilization, temperature and humidity control in the production process, as well as the temperature, humidity, light, etc. during transportation, which will have a certain impact on the quality of food.

It may be that you are storing food in the wrong way; Deterioration may be due to oxidation by oxygen in the air, or due to the high number of bacteria in the environment.

Food safe and safe to eat. The shopping mall has a shopping mall management program, which is in line with the regulations.

The product can be sold without expiring for a day, and the manufacturer is responsible for dealing with the product that has problems within the shelf life. Usually mall practices.

It is a large product that is about to expire, and the product is not returned.

The products you buy have four months to reach their expiration date, so you can eat them with confidence. If it expires without spoiling, it can still be consumed.

If you buy it, you go to the place where you bought it. If you don't buy it, tell the seller that the food has gone bad, and I'm sure the seller will take care of it.

Don't hesitate to complain directly to the Consumer Association!!

12315, resolutely not to tolerate adultery.

Go to the place where you sell something and ask for a change.

Hello, dear, I'll help you solve this problem, food shelf life: (1) Meat shelf life: 2 days - 1 week.

Do not refrigerate fresh meats such as fish, beef, pork and poultry for more than two days. After buying minced meat, it should be made into food as soon as possible. Cooked meat is refrigerated for a little longer, but it is best to eat it within a week.

Cooked pork chops should be eaten within three days, and non-frozen hams, bacon or bacon have a shelf life of up to 1 week. (2) Shelf life of condiments: 3 months - 1 year.

The shelf life of ketchup is 8-12 months; Mayonnaise can be stored for 6 months; Condiments can last up to 1 year in the refrigerator; Mustard lasts for up to 8 months in the refrigerator. Salad dressings can be stored for 9 months; It is best to use up the soy sauce in 3 months after opening; Butter can be refrigerated for 1 year without spoiling; The shelf life of jam is generally 1 year. (iii) Shelf life of cooked vegetables and cereals:

3-7 days. Vegetables have a shorter shelf life when cooked, and don't put cooked broccoli in the refrigerator for more than three days. Rice, stock and leftovers should not be left in the refrigerator for more than a week.

4) Dairy shelf life: The shelf life of fresh dairy products is usually 7 days, and if exposed to room temperature, it will spoil in a few hours. (5) Shelf life of milk powder food:

24 months for sealed nitrogen-filled packaging in tinplate cans, 12 months for non-nitrogen-filled packaging, 9 months for glass bottles, and 6 months for plastic bags. (6) Shelf life of edible oil: The usual shelf life is 18 months, which is premised on the unopened package.

7) Shelf life of rice noodles: The shelf life of rice noodles is 6-12 months at room temperature. If it is in the north, as long as it is not placed in a hot and humid place, the storage conditions are also normal, and it can be extended to 24 months.

8) The shelf life of alcohol: 4 months for 11-12 degrees of provincial high-grade cooked beer, and 2 months for ordinary cooked beer; degree of cooked beer for 50 days; 6 months for fruit wine; 3 months for sparkling wine. (9) Shelf life of bread and pastry:

Generally, it is 7 days in winter, 3-5 days in spring, and 1-2 days in summer. Because it contains moisture, if it is not stored properly, bread and pastries may become moldy the next day, and once moldy, they must be discarded. (10) Shelf life of eggs:

There is no fixed shelf life, and there is generally no problem within 3-5 weeks, but the quality of eggs will drop by a grade every week, and they must be used as soon as possible. (11) Shelf life of malt milk essence: 12 months for tinned iron cans; 9 months for glass bottles; 3 months in plastic bags.

12) Candy shelf life: first.

1. Yeyu's production in the fourth quarter is 3 months; Clause.

Production in the second and third quarters is 2 months (1 month during the rainy season). (13) Shelf life of cans: 24 months for canned fish and poultry; 15 months for canned fruits and vegetables; 6 months for fruit juice and vegetable juice drinks in cans, glass bottles.

Hope it helps! I wish you a happy life

It's really hard to say, if you use vacuum, low temperature, and drying methods to preserve food, the shelf life will definitely be extended; On the contrary, storing food in a breathable, hot, and humid environment will definitely have a shorter shelf life. Therefore, I feel that the shelf life of food is closely related to the preservation method.

It is not certain, usually the shelf life on the food packaging means that it is the best date to eat within this period, and it will not deteriorate basically, not that it is equivalent to spoilage when it expires, but for the sake of food safety, most foods still limit the shelf life, which is also a mandatory provision of the state, for the sake of health and safety, it is recommended that you do not eat well, unless it is an emergency!

Can I still eat food after its expiration date? And who defines the "shelf life"?

On May 13, 2011, the Ministry of Health issued the "Prepackaged Food Labeling Standards", the latest definition of shelf life is: the period during which prepackaged food maintains its quality under the storage conditions specified on the label. During this period, the product is fully merchantable and retains the characteristic qualities that need not be stated or have been stated in the label.

The shelf life of food products is determined by both the provisions of the Pharmacopoeia and laboratory data. Before formulating the shelf life of a food, it is necessary to conduct objective quality change analysis such as microbial tests, physical and chemical tests and sensory inspections on the food. When performing microbiological tests, it is common to check for Escherichia coli and Staphylococcus aureus.

Gastrointestinal diseases or food poisoning caused by unclean food are usually the culprits of the microorganisms in question.