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Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

Author

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  • Dorota Zielińska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Beata Bilska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Katarzyna Marciniak-Łukasiak

    (Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland)

  • Anna Łepecka

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Monika Trząskowska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Katarzyna Neffe-Skocińska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Marzena Tomaszewska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Aleksandra Szydłowska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Danuta Kołożyn-Krajewska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

Abstract

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

Suggested Citation

  • Dorota Zielińska & Beata Bilska & Katarzyna Marciniak-Łukasiak & Anna Łepecka & Monika Trząskowska & Katarzyna Neffe-Skocińska & Marzena Tomaszewska & Aleksandra Szydłowska & Danuta Kołożyn-Krajewska, 2020. "Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration," IJERPH, MDPI, vol. 17(5), pages 1-19, March.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:5:p:1632-:d:327908
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    References listed on IDEAS

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    1. Theotokis, Aristeidis & Pramatari, Katerina & Tsiros, Michael, 2012. "Effects of Expiration Date-Based Pricing on Brand Image Perceptions," Journal of Retailing, Elsevier, vol. 88(1), pages 72-87.
    2. Grunert, Klaus G. & Hieke, Sophie & Wills, Josephine, 2014. "Sustainability labels on food products: Consumer motivation, understanding and use," Food Policy, Elsevier, vol. 44(C), pages 177-189.
    3. Hall-Phillips, Adrienne & Shah, Purvi, 2017. "Unclarity confusion and expiration date labels in the United States: A consumer perspective," Journal of Retailing and Consumer Services, Elsevier, vol. 35(C), pages 118-126.
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    Cited by:

    1. Robert Nicewicz & Beata Bilska, 2022. "The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste," IJERPH, MDPI, vol. 19(20), pages 1-17, October.
    2. Marzena Tomaszewska & Beata Bilska & Danuta Kołożyn-Krajewska, 2022. "The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage," IJERPH, MDPI, vol. 19(13), pages 1-22, July.
    3. Marek Zborowski & Anna Mikulec, 2022. "Dietary Catering: The Perfect Solution for Rational Food Management in Households," Sustainability, MDPI, vol. 14(15), pages 1-10, July.

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