The expert explained why food does not spoil on the day of expiration

Ksenia Kuznetsova, an expert at Rosbiotech University, explained how these figures actually work and why the manufacturer is always reinsured.

Products undergo rigorous laboratory tests to determine their shelf life, including the “accelerated aging” method. The batches are placed in chambers with different temperatures: from standard +4 °C to extreme +40 °C. Scientists track the growth of bacteria, the appearance of mold and the oxidation of fats. Shelf life is approved only until all indicators remain within the safe norm.

At the same time, the manufacturer always puts the “stock ratio”. This is a kind of buffer that compensates for real conditions: shaking during transportation, temperature changes in the store or at home from the buyer. Artificially lowering this period is unprofitable for companies: it complicates logistics and hits the reputation of the brand.

If the product has deteriorated before the date on the label, the storage conditions are usually to blame. The laboratory is testing closed factory packaging. As soon as it is opened, microorganisms get inside from the air. Frequently opening the refrigerator creates a “temperature swing,” and a package of milk left on the table will sour much faster than the labeling promises.

As for the “reserve of strength”, dry cereals, pasta, sugar and sealed canned food often retain quality longer than the specified period due to low humidity. But soft dairy products, raw meat and ready-made salads are the ideal environment for pathogens. After the date expires, it is a direct path to poisoning.