Performancing Metrics

Expiry date and minimum durability

 Expiry date and minimum durability

Expiry date and minimum durability

The expiry date of the food and minimum durability, do not indicate the same, although there is evidence that most consumers think so. Come from the definition of both concepts, to make things clear before analyzing the actual event, possible causes, and its important consequences:

• The expiry date of a food indicates the time limit in which a product is no longer fit for consumption, for security reasons.

• The date of minimum durability, meanwhile, is a general approximation of the period within which a food without being handled and preserved in a suitable place, maintains its properties, its flavor, aroma, texture, etc, without leading to health hazards from consumption by the date indicated.

Maybe it’s a lack of understanding, or fear of eating spoiled food, but the truth is that people tend to look the same as the expiration date and the preferential consumption of food, causing annually wasting about 65 kilos of food per person. Food that in the case of a marked freshness date food would be perfectly consumable most of the time.

Only perishable foods (meat, fish, vacuum-packed products, milk, yoghurt, etc), should be marked with an expiration date, but most packaged products we buy in supermarkets usually indicate best before dates.

A very important factor when it comes to preserving food in perfect condition, is expressed as advised by the manufacturer on the label of each product, as improper storage in places with different environmental conditions than those recommended in each case, may accelerate deterioration of food, beginning to lose even before the expiration date, or ostentatiously eroding their quality before the best-before date noted.

With regard to the manifest and widespread confusion around the issue of the labeled expiration date and preferred consumption seems necessary to focus explicitly on the differentiation of both concepts, if you want to prevent a reduction in unnecessary waste of food, a task that falls squarely in the consumer and health care institutions.

Another issue that would require further analysis is the phenomenon that increasingly, and especially in time of crisis that we are living, occurs every night in the back doors of many supermarkets, where dozens of people piled to geth the products that, having passed the freshness date, are despised by consumers.

What is clear is that, as in the case of eggs codes are consumers who, for our sake, we have the duty to know the meaning of the signs of aging and a preferable, although it would not hurt one little more clarity and precision in the directions.

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