Food expiration dates don’t have much science behind them – a food safety researcher explains another way to know what’s too old to eat

  Florida’s outbreak of listeria has so far led to at least one death, 22 hospitalizations, and an ice cream recall since January. Humans get sick with listeria infections, or listeriosis, from eating soil-contaminated food, undercooked meat or dairy products that are raw, or unpasteurized. Listeria can cause convulsions, coma, miscarriage, and birth defects. And it’s the third leading cause of food poisoning deaths in the U.S.

  Avoiding unseen food hazards is the reason people often check the dates on food packaging. And printed with the month and year is often one of a dizzying array of phrases: “best by,” “use by,” “best if used before,” “best if used by,” “guaranteed fresh until,” “freeze by” and even a “born on” label applied to some beer.

Climate change is putting food safety at risk more often, and not just at picnics and parties

  Every year, almost 1 in 6 Americans gets a foodborne illness, and about 3,000 people die from it, according to Centers for Disease Control and Prevention estimates. Picnics and parties where food sits out for hours are a common source, but heat waves and power outages are another silently growing threat.

  As global temperatures rise, the risk of foods going bad during blackouts in homes or stores or during transit in hot weather rises with them. Elena Naumova, an epidemiologist and data scientist at Tufts University, explains the risk and what you need to know to stay safe.

How to avoid food-borne illness – a nutritionist explains

  Summer means cookouts, picnics, and backyard barbecues. But a generous spread of food eaten outside raises some serious health questions. Nobody wants food poisoning – or to make their guests sick. But how do you know when you’ve kept the potato salad or fruit medley out too long?

  As a professor and chair of the Food Science and Human Nutrition program at Iowa State University, I’ll answer those questions by starting with the basics of food safety.