Which is better, wild-caught or farm-raised fish? The answer is both—there are pros and cons to each. While we might refer to them collectively as fish or seafood, multiple species, including crustaceans (shrimp) and bivalves (oysters, mussels, clams and scallops), can be considered either wild-caught or farm-raised.  

The USDA estimates we waste 30 percent of all food due to consumers throwing away wholesome food due to expiration dates. Manufacturers provide dating to help consumers decide when food is of best quality. With the exception of infant formula, dates are not an indicator of the product’s safety and are not actually required by federal law.

Examples of commonly used phrases:

“Best if Used By/Before” indicates when a product will be of best flavor or quality. It is not a date determined for safety. “Sell–By” date tells the store how long to display the product for sale for inventory management. It is not a safety date. “Use–By” date is the last date recommended for the use of the product while at peak quality. It is not a safety date, except when used on infant formula.

HELPFUL REMINDERS:

With the exception of infant formula, if the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is obvious. Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. Spoilage bacteria cause foods to develop unpleasant characteristics, but do not cause illness. A change in the color of meat or poultry is not actually an indicator of spoilage. Some state egg laws may require a “Sell-By” or “Expiration” date, but it is not a federal regulation. Cans must exhibit a code or the date of canning, which is mainly used as a way to track the product. These codes are not meant for the consumer to interpret as a “Best if Used By” date. Cans that are dented, rusted or swollen should be discarded. In an effort to reduce food waste, put your newer items in the back of your refrigerator or pantry. That way, older items will be front and center and you’ll be more likely to use them before they go bad. It’s important that consumers understand that food products are usually safe to consume past the date on the label. Evaluate the quality of your food products prior to eating, and discard if there are noticeable changes in wholesomeness. NOTE: Do not buy or use baby formula after its “Use-By” date. To learn more, check out Food Safety and Inspection Service’s information on food product dates.

Illness causing bacteria can survive in many places around your kitchen, such as your hands, utensils and cutting boards. Reduce the risk of spreading bacteria to your food and your family by washing your hands, utensils and surfaces often and the right way.

• Wash your hands briskly for at least 20 seconds with warm running water and plain soap.
• Rinse them well and dry them with a clean towel.

Everyone in your family should always wash their hands: o Before eating food. o Before, during and after preparing food. o Before and after treating a cut or wound. o Before and after caring for someone who is sick. o After handling uncooked eggs or raw meat, poultry or seafood. o After blowing your nose, coughing or sneezing. o After touching an animal. o After touching garbage. o After using the toilet. Bacteria can also be spread throughout your kitchen if food contact surfaces and utensils are not cleaned and sanitized frequently. Remember these tips to alleviate the spread of bacteria in your home:

• After preparing each food item, thoroughly wash your cutting boards, dishes, utensils and countertops.
• Use a clean cloth to wipe up spills and kitchen surfaces.
• And as an extra precaution, add one tablespoon of liquid chlorine bleach to one gallon of water and use it to sanitize washed surfaces and utensils in your home kitchen.

For additional Food Safety cleaning facts, refer to foodsafety.gov.