In a feature for the San Diego Tribune, writer R. J. Ignelzi wondered whether tough economic times have consumers thinking twice before throwing away food stored in the refrigerator.
"More kitchen misers are cutting away mold from a chunk of cheddar, hanging onto vinaigrette long past its prime and wondering if we can get just one more meal out of 2-day-old lasagna leftovers," the reporter proclaimed.
According to Ignelzi, "During the boom years we thought nothing of trashing a carton of yogurt still days away from its 'use by' date or dumping a 3-month-old unopened box of corn flakes, simply because we wanted a fresh one." Is that based on research?
Regardless, Ignelzi used the declarations about people's food habits as an entertaining lead-in to practical food safety information from reliable sources, including UC Cooperative Extension.
The first suggestion offered - from UCCE nutrition, family and consumer sciences advisor Patti Wooten Swanson - recommended that consumers rotate food kept in the cupboard with the oldest foods moved to the front and used first.
The second tidbit of advice was attributed to Joan Rupp, registered dietitian and instructor of nutrition at San Diego State University. She said how food is handled in the home impacts its longevity.
“If you put the salad dressing right back in the refrigerator after you use it, it will last longer than if you let it sit out on the table during each meal,” the article quoted Rupp.
For the rest, common sense food safety information was published without specific attribution and readers were referred to USDA and the National Center for Home Food Preservation for more information.