Evaluation of the use of “best before” in ready-to-eat foods of the retail market
DOI:
https://doi.org/10.4081/ijfs.2026.13506Keywords:
Perishability, date of minimum durability, shelf-life, food microbiology, specific spoilage organismsAbstract
The correct indication of the commercial life of some products, although specifically regulated by Regulation (EU) 1169/2011, could be difficult to apply for the Food Business Operator. The consequence is to attribute a “date of minimum durability” (DMD) to some foods, which, being perishable from a microbiological point of view, should carry a “use by” date, as they could represent a potential risk for the consumer. This study aims to evaluate the correct use of the “best before” date instead of the “use by” date in different ready-to-eat foods (RTE), for which it is conceivable that they perish after that date. The analysis was carried out on 43 RTE products, divided into 26 dairy and 17 meat products (4 raw cured and 13 cooked), which had the term “best before” and were characterized by medium perishability, purchasing two sampling units of the same lot to carry out microbiological, chemical-physical, and sensory analyses. The first sampling unit was analyzed at the expiry of the DMD, and the second one 7 days later by storing the sample at 7°C (DMD +7), simulating a condition of thermal abuse at the domestic storage level. The results of the microbiological analysis showed that 13 cooked meat products at DMD 3 (ID 3 - roast turkey; ID 6 - Lyoner; ID 9 - cooked shoulder) and 4 (ID 3 - roast turkey; ID 6 - Lyoner; ID 9 - cooked shoulder; ID 12 - mortadella) at the DMD and DMD +7, respectively, presented “unsatisfactory” microbial loads, such as to be considered “in a state of alteration” according to the Ce.I.R.S.A guideline. Regarding 26 dairy products, at DMD only one sample (ID 20 - sweet gorgonzola) was to be considered “in a state of alteration”, while at DMD +7 the samples were 2 (ID 20 - sweet gorgonzola; ID 24 - Brie cheese). Microbiological results were confirmed by the sensory analysis. The state of alteration found in the products examined means that they fully fall within the definition of unsafe food as reported in Regulation (EC) 178/2002, which therefore requires that they be marketed with the “use by” date.
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