Do Food Expiration Dates Truly Matter? Understanding What They Really Mean

How often do you check the expiration dates on items in your refrigerator? For instance, your yogurt container might indicate it’s still good for a few more days, while the half-used bottle of barbecue sauce shows a ‘best before’ date that has already passed. Should you still consume it?

The answer is not straightforward. Most food packaging dates indicate when the product is at its best quality rather than when it becomes unsafe to eat. In the United States, there are around 50 different types of date labels—such as “consume by,” “sell by,” and “packaged on”—which primarily indicate when freshness or quality begins to decline.

While some food dates are important to heed, confusion over these labels contributes to approximately three billion kilograms of food waste annually, according to a nonprofit organization focused on reducing food loss. Infant formulas are the only products with federally regulated standardized date labels, leaving many uncertainties about when to discard other perishable foods.

Here is what consumers need to understand.

From the early to mid-20th century, American households shifted from relying on locally sourced foods to processed and packaged goods. During this period, some manufacturers began adding dates to their products to reassure consumers about freshness. However, it wasn’t until the 1960s and 1970s, alongside wider efforts to improve nutritional labeling and transparency, that date labels became more common.

Today, food companies independently decide what expiration dates to print on their products, each using its own methods, explained Londa Nwadike, a Food Science professor at South Dakota State University.

For example, some manufacturers use mathematical models to predict when freshness declines, while others conduct accelerated testing by storing foods under higher temperatures, increased humidity, or elevated oxygen levels. Some expose products to mold, yeast, or pathogens like E. coli or salmonella. However, certain companies, constrained by resources, simply mimic competitors’ dating practices without extensive testing.

This results in significant inconsistencies: two nearly identical products packaged the same day can have very different expiration dates.

Adding to the confusion is the variability in label wording, which is largely governed by state regulations. Each state has its own rules that differ by product type, meaning labels may vary widely or be absent altogether depending on location.

Take dairy products as an example. Montana requires milk to have an expiration date no later than 12 days after pasteurization, while Pennsylvania allows up to 17 days and exempts ultra-pasteurized milk. Virginia mandates expiration dates on all dairy products, but New York does not require date labels on dairy at all. (A helpful database exists for consumers to check state-specific regulations.)

Similar discrepancies exist for eggs, seafood, products sold at farmers’ markets, and others. For instance, Texas requires pickled items prepared in home kitchens to include the date they were made.

These differing policies create what one expert described as “confusion and chaos.” Yvette Cabrera, director of food waste programs at an environmental defense council, said, “They generate complex distribution, packaging, and manufacturing systems that make compliance challenging for food producers.”

Moreover, they contribute to waste. Many states prohibit selling or donating expired products, and a 2025 survey found that 43 percent of consumers discard food that is near or past its expiration date.

Emily Broad Leib, director of the Food Law and Policy Clinic at Harvard Law School and co-author of the survey, noted, “Many people struggle to understand terms like ‘consume by’—does it indicate safety or just quality?”

Experts agree that expiration dates are not a marketing ploy to increase sales but rather a consequence of a fragmented system. For most foods, consuming them after the labeled date is not typically a health risk.

Some advise paying close attention to “consume by” and “expires on” labels, especially for highly perishable goods. “Best before” usually relates to quality, while “sell by” is intended for retailers to manage inventory.

Frozen foods generally remain safe for up to a year, even if thawed and refrozen; unopened condiments, oils, and canned goods can last several years; refrigerated eggs remain fresh for three to five weeks; and dairy products usually keep for one to three weeks after opening. The Kansas State University and the USDA’s FoodKeeper app offer practical storage guidelines for various foods.

Labels on meat, seafood, cheese, unpasteurized milk, infant formulas, and prepared foods from stores are among the most critical to heed.

The date on raw meat packages “is not a guarantee” of how long it will stay fresh at home, said Meredith Carothers, a food safety specialist with the USDA’s Food Safety and Inspection Service, noting that home refrigerators are typically not as cold as grocery store units.

She recommends using poultry within one to two days and raw red meats like beef, pork, and lamb within four to five days of purchase. Home refrigerators should be kept below 4 degrees Celsius.

Starting next July, California will simplify date labels to two standardized options: “best if used by” for quality and “use by” for safety. Similar federal legislation is under consideration.

Until then, date labels will remain inconsistent and confusing, so consumers are encouraged to rely on common sense and not stress excessively when checking their refrigerators.