Sometimes, while seeing the product label. We may get confusion. Some manufacturers print use by date and others best before date across various food product range.Hope my presentation clear the doubts across the consumers

1. Use By
01-01-19
BEST
BEFORE
01-01-19

2. When it comes to Date marking..
Consumers need to be aware, differentiate & treat them differently
Use- by Date (Vs) Best Before Date
In general, use- by date products are more perishable and tends to
have lesser shelf life and that too within days usually 7. (except for
infant milk substitutes, infant foods & Aspartame packages)
When it comes to best before date products, Shelf life typically vary
from number of days to months to years.
Consumers need to know about the products..…what they are
consuming/eating
Modern techniques & traditional techniques were gaining importance
due to linked shelf life extension process
On an outline date marking
is not an indicator of
product safety.
Lack of food safety control is the factor make the food
completely unsafe for consumption.
Eg: washing, cleaning, heating & other processes make the food
safe to consume
Decision for best before & use by date fixing is done completely
based on shelf life of the product only
Background

3. Background
Use- By- Date
09/Aug
Use by date products are mostly not shelf stable.
-Most of the use by date products are nutritionally rich & naturally
perishable too
-Create favorable conditions for the microbes to grow.
E.g. Favorable pH, Favorable Water activity, Availability of energy
resources to grow
-However manufacturers adapts Food Safety techniques to extend
the shelf life of the product by controlling the food safety issue
cause.
-Use by date declaration given by the manufacturer were
completely based on the study of the product subsequently advisory
instructions added on the label.
-Strict adherence to the storage instructions declared on the
product label will give the best results
-Once Use- by date marking is crossed Guarantee in the product
quality & safety won’t be present.
-After Use- by date marking is crossed it is not recommended to
consume

4. Background
Best Before Date
09/Aug
Best Before date products are mostly shelf stable.
-Even though best before date products are nutritionally rich &
microbial growth preferred environment is present. Food
technologists designed the food in such a manner to extend the
shelf life by adopting the right food safety technique and
formulation.
E.g: Sterilized products, UHT products, Fermented products, canned
products & Low pH products etc..
-Best before date declaration given by the manufacturer is
completely based on the study of the product subsequently storage
instructions given on the label.
-Strict adherence to the storage instructions declared on the
product label will give the best results
-Once best before date marking is crossed. Guarantee in the
product safety is present but slightly quality deviation will be
present

5. Background
Science
establishment
Use by date - Further no use
Food product study is needed in the view of both chemical & microbiological aspects for certain time (shelf
life) for deciding the product fitness in market.
-Impact of both microbiological and chemical changes (e.g: composition) would be identified only through
physical changes. Hence physical study of the product also play a role in the date marking.
-Impact of product quality rated for use by date products as below
Microbiology > Chemical > Physical
-All the 3 parameters are interdependent & interlinked
-Food Safety based single hurdle input will assist the product shelf life up to certain extent only not
maximum.
E.g.: Bread (Class II preservatives), Milk (Pasteurization).
-Even though certain food safety techniques were applied like pasteurization, but perishability, storage
conditions, its favorable pH and water activity range and high nutritious environment present in it will affect
the food product nature in terms of quality, subsequently lessen the shelf life within days.
-When it comes to infant formulas, the term expiry date is applicable. Even though shelf life is in months.
Keeping in view of both healthy and safety reasons instead of best before date. Use by date/Expiry date/
Recommended last date of consumption is required as per regulatory point of view.

6. Use by
date
Microbes
Composition
Sensory
√ x
√ x
Chemical &
Compositional Quality
Changes
Changes
Note
Once use by date crossed
-Regulatory control,
-Health reasons & Safety
reasons come into the
picture
Factors
-Perishability
-Nutritious Environment
-No sufficient kill step
-Storage environment
- Likelihood of Microbial
hazard presence
Stability
Background
Science
establishment
e.g.: Health
issues
e.g.: Safety
Issues
Loss of
critical
nutrient
profile, if
storage
conditions
abuse

7. -Input of science based knowledge (Formulation) on product behavior across different parameters (microbial
control, temp control, moisture control, water activity control, pH control subsequently combination methods)
will assist the manufacturer shift from use by date to best before date.
More the number food safety control based hurdles are added, Shelf life in the view of food safety + quality &
number of days/months will increases.
E.g.: Sterilization with aseptic filling, UHT with aseptic filling, Low pH products with added preservatives,
Thermally processed fruits in canned form & Dried foods where microbes do not support the growth of foods.
Best Before Date generally apply to following types of foods
-Shelf-stable foods such as canned foods, cereals, biscuits, soft drink, sauces, confectionery, flour and sugar.
Reason: These foods either do not contain, or do not support the growth of, food poisoning bacteria
-Food such as ice cream, frozen vegetables, frozen meals, frozen fish and frozen meat
Reason: Frozen temp does not support the growth of food poisoning bacteria
-Most raw food such as meat, chicken and fish that is eaten in a cooked state
Reason: Where the cooking process kills food poisoning bacteria if it is present.
Best before date –Further you can still use but have to compromise on quality
Background
Science
establishment

8. Background
Science
establishment
Product Name Hurdles Added Date Applicability
Ice Creams
Validated Heat treatment +
Frozen Storage Conditions
Best Before Date
Infant formula
Likelihood of nutrient profile
loss if abused. Note:
Stick to the manufacturer
instructions especially
advisory warnings & method
of preparations etc. present
on the label.
Use by Date
UHT Milk
Ultra High Temperature
Treatment + Aseptic Sealing
Best Before Date
Yoghurts
Validated Pre-Heat treatment
+ Low pH + Refrigeration
Storage
Best Before Date

9. Decision Tree- Use By
Date/Best Before Date
Use By Date-Health Reason
e.g.: Nutritional integrity/
claim
Is the food intended to form
the sole source of nutrition in
a person’s diet for a specified
period?
Best-before date applicable.
if shelf-life is less than 2 yrs.
No safety issues.
X
√
Does the food contain one or
more essential nutrients which
will decrease to levels below
what is claimed within a
certain period?
X
√
Use by Date may be
applicable.
As per Food Safety Authority of Ireland……. regulatory point of view, Use by Date labelling on food
product can be done by considering either health reason or safety reason
X=
No
√=
Yes

10. Decision Tree- Use By
Date/Best Before Date
Is the food a shelf-stable food?
Is there a reasonable likelihood that the
food could contain any one of the
following food poisoning bacteria:
Listeria monocytogenes
psychrotrophic strains of Bacillus
cereus
psychrotrophic strains of Clostridium
botulinum
Yersinia enterocolitica?
Use By Date-Safety Reason
Is the food a frozen food?
Is the food a raw food that
requires a process such as cooking
to reduce or eliminate food
poisoning bacteria to make the
food safe to eat?
Is the food a chilled ready-to-eat food?
X X
‘Best-before’ date may be
appropriate, if shelf life is
less than two years
√
√
√
X
X
√
Will the food noticeably spoil before the
levels of bacteria become unsafe?
√
X
‘Use-by’ date may be appropriate.
√
X=
No
√=
Yes

11. Definition
1.On packages of Aspartame, instead
of Best Before date, Use by
date/recommended last consumption
date/expiry date shall be given, which
shall not be more than three years
from the date of packing;
2. In case of infant milk substitute and
infant foods instead of Best Before
date, Use by date/ recommended last
consumption date/expiry date shall be
given.
Declaration of best before date for
consumption shall not be applicable to :
(i) wines and liquors,
(ii) alcoholic beverages containing 10
percent or more by volume of alcohol.
Best Before and Use by Date
“Best before” is the date on the label that indicates the end of
the period in which the condition of the food, under storage,
will remain as stated. During this period the food product will
remain fully marketable and shall retain all those specific
qualities which it is understood to have or which have been
claimed on the label. After this date the food may still be safe
to consume but the quality would have deteriorated. However,
the food product will not be sold after the ‘best before’ date if
it becomes unsafe for the consumer.
Best before date
Definition (FSSAI)
“Use by date” or “Recommended last consumption date” or
“Expiry date” means the date, which signifies the end of the
estimated period under any stated storage conditions, after
which the product may not remain safe and the food, shall not
be sold or distributed for human consumption.
Use by date
Definition (FSSAI)
What regulations
are saying?

12. Description
Date of manufacturing or packing
a) In case best before date of the products is more than 3 months, month and year of manufacture or packing
shall be declared.
b) In case of shorter shelf life of less than 3 months the date, month and year of manufacture or packing shall
be declared.
c) In case of shelf life not more than seven days date of manufacture may not be required but ‘Use by date’
shall be mentioned
Best Before and Use by Date
The month and year in capital letters up to which the product is best for consumption, in the following manner
“BEST BEFORE ....... MONTHS AND YEAR”
OR
“BEST BEFORE .......... MONTHS FROM PACKAGING”
OR
“BEST BEFORE ............MONTHS FROM MANUFACTURE”
In case of package or bottle containing Sterilized or Ultra High Temperature treated milk, soya milk, Flavoured
milk, any package containing bread, dhokla, bhelpuri, pizza, doughnuts, khoa, paneer, or any uncanned
package of fruits, vegetable, meat, fish or any other like commodity, the declaration be made as follows
“BEST BEFORE ..........DATE/MONTH/YEAR”
OR
“BEST BEFORE........DAYS FROM PACKAGING”
OR
“BEST BEFORE ........ DAYS FROM MANUFACTURE”

13. Food Safety hurdles involve in the extension of
shelf life as well as safety
Including any of these step in process development
will kill the harmful microbe/ Creates totally
unfavorable conditions for its growth
Factors affecting Shelf life
Temperature
Sterilization
Cooking
UHT
Thermal
Processed
Note
Lower temperature/ Frozen
storage doesn’t kill the
microbes, but wont allow the
microbe to proliferate.
Lower temp. play a key role in
the shelf life extension of a
food product.

14. Temp
Food Safety hurdles involve in the extension of
shelf life as well as safety
Method
Temperature
Ultra High
Temp
Pasteurization
Sterilization
Thermally
Processed
Cooking
135 ℃ for 1 second or more- Min
63 ℃ for at least 30 mins or heating it to at least 72 ℃ for
15 secs min.
115 ℃ for 15 mins
Other than pasteurization at less than 100°C
Core temperature should reach 75°C instantaneously or
equivalent
Scope
Factors affecting Shelf life
Note: Heat treatment kills harmful bacteria in the food and the shelf life of
the food will vary depending on the type of heat treatment selected

15. pH
Food Safety hurdles involve in the extension of
shelf life as well as safety
Factors affecting Shelf life
Most microorganisms grow best or optimally at or near a
neutral pH of 7.
Acetic, Sorbic, Propionic and Benzoic typically cause
disruption of the microbial cell membrane.
-Vinegar at levels greater than 0.1%, inhibits the growth of
some foodborne pathogens and is used extensively in
sauces and pickles, typically in combination with mild
pasteurisation heat treatments
Sorbic and benzoic acids are commonly used to control
yeast and mould in the beverage industry
Heat treatment & Low pH are more commonly used to
control food safety in the dairy industry .
e.g.: Yoghurts
Regulatory evidence suggests that Carbonated fruit
beverages and pasteurized fruit juices can be excluded for
tesing of Listeria, if the pH is below 4.4.
Target for food safety (pH to be 4.6 or below )
pH to be 4.6 or below. At these levels, toxins formed by
botulism organism got inhibited
Approximate pH of some foods (Source: Food Authority of Ireland)

16. Factors affecting Shelf life
Food Safety hurdles involve in the extension of
shelf life as well as safety
Baking soda
Pure water
Fresh eggs
Fresh shellfish
Fresh fish
Cows’ milk
Butter
Fresh pork
Fresh poultry
Bacon
Fresh beef steaks
Canned vegetables
Bread
Cheddar cheese
Bananas
Yoghurt
Tomatoes
Apple/Fruit juices
Tomato ketchup
Vinegar
Lemon juice
1 2 3 4 5 6 7 8
≥8.0
7.0
7.0 - 7.8
6.6 - 7.0
6.6 - 6.8
6.2 - 7.3
6.4 - 6.5
6.0 - 6.2
5.8 - 6.0
5.6 - 6.6
5.5 - 5.9
5.4 - 6.5
5.3 - 5.8
5.2 - 5.9
4.5 - 5.1
4.2 - 4.5
4.0 - 4.5
3.8 - 4.0
3.6 - 3.8
2.0 - 2.5
2.0 - 2.2
High Acid
Foods/Low
pH Foods
Low Acid
Foods/High
pH Foods
pH

17. Water
Activity
Aw
Foods with a low Aw cannot support microbial growth
because microorganisms need water for growth
Designing a new product with an Aw below 0.6
would be an effective control in terms of safety
Food Safety hurdles involve in the extension of
shelf life as well as safety
Cooking, Baking, Dehydration and Tailoring the product with salt and sugar addition will assist the food product to meet the desired
Aw level
Water activity (Aw) is a measure of the amount of
free or available water within a food.
Factors affecting Shelf life
Approximate water activity of some foods (Source: Food Authority of Ireland & http://www.fao.org/3/t0685e/T0685E04.htm & https://agrosum14.weebly.com/microbial-
growth-factors.html)
Generally, ready-to-eat foods with a pH of ≤ 4.4 or Aw ≤ 0.92, or with a pH of ≤ 5.0 and Aw ≤ 0.94 are considered to be
unable to support the growth of L. monocytogenes.
Every microorganism has a particular water activity
level below which cannot support growth
P
U
R
E
W
A
T
E
R
LIMIT OF BACTERIAL
GROWTH
Bacteria
Yeast
Aw 1.0 0.9. 0.8 0.7 0.6
Halophilic Bacteria
Molds
Xerophilic Molds
Osmophilic Yeast

18. Water
Activity
Aw
Food Safety hurdles involve in the extension of
shelf life as well as safety
Factors affecting Shelf life
Approx. aw range Food
1.0 Distilled water
≥ 0.98
Fresh meats, poultry, fish and eggs Fresh milk
Fresh fruit and vegetables
Fruit and vegetable juices
≥ 0.93 - 0.98
Cured meats
Fresh breads Cheddar cheese Cold-smoked salmon
≥ 0.8 - 0.93
Dry and fermented sausages Dry cheeses
Margarine
Fruit juice concentrate
Maple syrup
0.7 - 0.8
Soy sauce (will vary depending on salt
concentration)
≥ 0.65 Dried meat, e.g. beef jerky
≥ 0.6 - 0.85 Dried fruit Jam Honey Flour
≥ 0.3 - 0.6
Biscuits
Dry noodles Dry pasta Crisps
0.4 - 0.5 Whole egg powder
≥ 0.2 - 0.3
Dried vegetables Dried soups Breakfast cereals Milk
powders
≤ 0.2 Coffee powder
Approximate water activity of some foods (Source: Food Authority of Ireland)

19. Factors affecting Shelf life
Growth Characteristics of Common Foodborne Bacterial Pathogens (Source: Food Authority of Ireland)
Pathogen pH
Water
Activity
(Aw)
Some Commonly
Associated Foods
Min (Optimum) Max
Allowing Growth
Salmonella spp.c
3.8 (7-7.5)
9.5
0.94
Eggs, meats,
unpasteurised dairy
products, sprouting
seeds, fruit, vegetables,
chocolate, infant
formula, herbs,
spices etc.
Clostridium botulinum
(Proteolytic)
< 4.6 (7) 8 > 0.94
Foods which are
canned, vacuum
packed, modified
atmosphere packed,
jarred, i.e. low oxygen
environments
Clostridium
botulinumd (Non-
Proteolytic)
< 5.0 (7) 8 > 0.97
Staphylococcus
aureus
4 (7-8) 9.6 0.83e
Eggs, poultry, meats,
dairy products,
confectionary, salads,
sandwiches, etc.
Campylobacter
spp.
4.9 (6.5-7.5)
9
> 0.98
Poultry meat,
unpasteurised milk and
dairy products
Yersinia enterocolitica 4.2 (7.2) 9.6 0.94
Fresh meats (pork in
particular) and
unpasteurised milk and
dairy products
Listeria
monocytogenes
4.2 (7) 9.5 0.90
Chilled, ready-to-eat
foods
Either control of pH or Water activity or both
is strongly associated with food safety &
efficiently extend the shelf of the food

20. Factors affecting Shelf life
Growth Characteristics of Common Foodborne Bacterial Pathogens (Source: Food Authority of Ireland)
Pathogen pH
Water
Activity
(Aw)
Some Commonly
Associated Foods
Min (optimum) Max
Allowing Growth
Clostridium
perfringensg
5.5 (7.2) 9 0.93
Cooked meats, gravy,
stocks, soup
Shiga toxin (STEC)
or Verocytotoxin
(VTEC) producing
Escherichia coli
3.6 (6-7) 9 0.95
Meat, poultry,
unpasteurised dairy
products and apple
juice, sprouted seeds,
salad vegetables,
untreated drinking
water etc.
Vibrio
parahaemolyticus
4.8 (7.8-8.6)
11
0.94 Fish and shellfish
Cronobacter spp.j
3.89 (5-9)
No Data
0.2 (Can
survive in
infant
formula at
this Aw )
Dried infant formula,
infant feeds, follow-on
formula
Either control of pH or Water activity or both
is strongly associated with food safety &
efficiently extend the shelf of the food

21. Factors affecting Shelf life
Source: (FDA Good Manufacturing Practice Regulations governing processing requirement & classification of foods)
pH Controlled
Foods
Food Safety √
Aw > 0.85 pH < 4.6
Aw Controlled
Foods
Food Safety √
Aw < 0.85 pH > 4.6
Both pH & Aw
Controlled Foods
Food Safety √
Aw < 0.85 pH < 4.6
Unsafe Foods
Food Safety x
Aw > 0.85 pH > 4.6
F-Value &
Hermetically
Sealed
Controlled Foods
BEST BEFORE
BEST BEFORE
BEST BEFORE
BEST BEFORE
E. g: Sterilization, Canning, Retort
Food Safety √
Note: Minimal heat
treatment ensure safety but
not quality in longer extent

22. Declaration: Generic shelf life data has been collected & compiled based on the market/ electronic data. Hence it doesn’t reflects the actual shelf life of the products
Shelf life comparison
Products Name Shelf life
(Approx. No. of
Days)
Ice Creams 365
Frozen Chicken 365
Sugar boiled Confectionary 365
Tomato ketchups (Glass based) 365
Fruit Jams 365
Pickles 365
Freeze Dried Vegetable Powders 365
Instant Soups 365
Pasteurized Butter 365
Cheese Spreads 270
Breakfast Cereals 270
Cooking Oils (Pouch based) 180
UHT Milk 180
UHT Fruit juices 180
Products Name Shelf life
(Approx. No. of
Days)
Packaged Pumpkin Seeds 180
Ready to Eat Savories (In general) 180
Biscuits (In general) 180
Sterilized Milk/Drinks 120
Sweetened Carbonated Drinks 90
Yoghurt 15
Bread 5
Pasteurized Milk 4
Fresh Chicken < 3
Fresh Fish < 3

23. Declaration: Generic shelf life data has been collected &compiled based on the market/
electronic data. Hence it doesn’t reflects the actual shelf life of the products
Shelf life comparison
365 365 365 365 365 365 365 365 365
270 270
180 180 180 180 180 180
120
90
15 5 4 3 3
Shelf life (Approx. No. of Days)

24. How Storage Instructions Play a role
Food product – Quality & Safety is linked with the storage conditions.
-Storage conditions plays a key role in deciding the shelf life of the food products.if such specific storage
conditions are required to ensure that the food will keep until the *use-by date or the *best-before date.
-Products having shelf life especially less than 7 days….unfortunately in market its difficult to find storage
instructions after opening the pack. In general, we may find storage instructions on labels until unopened.
E. g: Advisory instructions after packet opening.
-If suppose the validity of the pack is depends on the required storage conditions. Than storage declaration
after opening of the pack may be specified.
e.g: 1.Refrigerate after opening and consume within 3 days (Mostly finds on UHT milk).
2. After opening, use the content with in expiry period/ 21 days. Whichever is earlier (Mostly finds on infant
foods).
3. Refrigerate after opening and consume within 3 days (Mostly finds on UHT juices).
4. Consume immediately once opened. (Sometimes on yoghurts, we ll find). However, sometimes the storage
declarations / advisory instructions will vary and may be depended on the pack size/ number of servings
offering by the manufacturer.
5. Some food product may bear certain qualified words to ensure fit within the stated shelf life.
E g: Store under hygienic conditions, Replace the lid after use, Refrigerate after opening, Store in cool & dry
place etc..

25. 1. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-
sheets/food-labeling/food-product-dating/food-product-dating
2. https://www.fssai.gov.in
3. https://www.theglobeandmail.com/life/health-and-fitness/ask-a-health-expert/what-do-best-before-dates-
on-food-really-mean/article5381341/
4. https://www.foodstandards.gov.au/code/userguide/Documents/Guide%20to%20Standard%201.2.5%20-
%20Date%20Marking%20of%20Food.pdf.
5. Food Safety Authority of Ireland. 18. Guidance Note Validation of Product Shelf-life (Revision 4).
6. https://fssai.gov.in › Gazette_Notification_Fruits_Vegetables_04_04_2018
7. https://fbns.ncsu.edu/extension_program/documents/acidified_formulating_dressings.pdf
References

26. Thank you
Korada Siva Kumar
7708147594
Siva.korada123@gmail.com