Consumer Watch: Food storage about more than expiration dates

Periodically, my wife and I make a point of going through the refrigerator to see if anything has expired or is no longer edible. Usually, we consume just about everything, but sometimes, we miss one. The other day, I found a couple of small packets of baby carrots that had been hiding, unopened, behind a tub of margarine. Upon picking them up, I discovered that they were way past their "use-by" date, and had developed into an interesting science experiment in several vivid colors. They won't be wasted, though; they'll help enrich the next batch of garden compost.

Knowing how long to keep food and when to throw things away is an imperfect science. There is a lot of debate over, say, whether to refrigerate the ketchup, or whether to refrigerate bananas at all. One thing that contributes to the confusion is the fact that food companies use different systems to tell you when food is fresh, or when it gets past its prime.

According to the Food Marketing Institute (FMI), there are three separate dating systems used in the food industry:

"Sell-by" date, which tells the store how long to display the product for sale. You should buy the product before this date to ensure maximum quality."Use-by" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product. "Best if used by (or before)" date is recommended for best flavor or quality. It is not a purchase or safety date.

Interestingly, there is no federal law requiring food companies to put dates on their products (other than infant formula), and the dates that are on the packages are usually to help you decide when food tastes the best, not for safety reasons. And just because a product has gone past its "use-by" date doesn't mean it's not safe or OK to eat. Therefore, it's important to know how long to keep food, and under what conditions.

The risk from foodborne illnesses is real. In 2011, the U.S. Centers for Disease Control (CDC) estimated, about one in six Americans got sick or died from foodborne illnesses. Of those, 128,000 were hospitalized and 3,000 died. The five main culprits were (in order of the number of cases) Norovirus, Salmonella, Clostridium perfringens, Campylobacter and Staph Aureus; Salmonella was the most deadly, claiming 378 lives.

So, how do you know whether to keep it or throw it away? Fortunately, there is a great solution from the FMI, called the Food Keeper database. This tool uses a simple, searchable database, which gives you advice on whether or not to refrigerate, how long you should keep it, and other advice, such as cooking tips.

So, I gave it a try. Looking up "carrots" in the database, I found "Carrots and Parsnips". Clicking it, I found that you can refrigerate them for 2-3 weeks, and 10-12 months in the freezer. Also, the site advised that carrots be blanched or cooked before freezing.

Here are a few pointers from the FMI and other sources:

1. In most cases, the quicker fruits and veggies are consumed, the better. Some decay faster than others, so it's a good idea to know how long it's OK to keep them (checking to see whether it's growing something purple is not a good indicator.)

2. Always wash your hands with warm, soapy water for at least 20 seconds before preparing foods and after handling raw meat, poultry, or seafood. And (eech factor) remember to always wash your hands after using the bathroom. Wash produce thoroughly just before eating, and dry with paper towels. Not only will washing the food help wash out bacteria, it can also help get rid of insecticides and other chemicals.

3. Understand the food temperature "danger zone," at which dangerous can grow, especially in meats, poultry and seafood. The U.S. Department of Agriculture notes that the danger zone is considered to be between 40 and 140 degrees Fahrenheit. So, we're advised to either keep food hot or keep it cold.

Although these precautions are not a 100 percent guarantee against foodborne illnesses, you can reduce your risk by understanding the serious business of storing and handling your food.