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Viruses are not capable of growing in food and do not cause spoilage.There are two types of bacteria that can be found on food: pathogenic bacteria, which cause foodborne illness, and spoilage bacteria, which cause foods to deteriorate and develop unpleasant characteristics such as an undesirable taste or odor making the food not wholesome, but do not cause illness.When spoilage bacteria have nutrients (food), moisture, time, and favorable temperatures, these conditions will allow the bacteria to grow rapidly and affect the quality of the food.Food spoilage can occur much faster if it is not stored or handled properly.Food banks, other charitable organizations, and consumers should evaluate the quality of the product prior to its distribution and consumption to determine whether there are noticeable changes in wholesomeness (Food Donation Safety Tips). Consumption by this date ensures the formula contains not less than the quantity of each nutrient as described on the label.
Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria.
Consumers must evaluate the quality of the product prior to its consumption to determine if the product shows signs of spoilage. Open dating is found on most foods including meat, poultry, egg and dairy products.
"Closed or coded dates" are a series of letters and/or numbers and typically appear on shelf-stable products such as cans and boxes of food. There are no uniform or universally accepted descriptions used on food labels for open dating in the United States.
As a result, there are a wide variety of phrases used on labels to describe quality dates. One source of food waste arises from consumers or retailers throwing away wholesome food because of confusion about the meaning of dates displayed on the label.
To reduce consumer confusion and wasted food, FSIS recommends that food manufacturers and retailers that apply product dating use a "Best if Used By" date.