On May 13, 2011, the “Labeling Standard for Prepackaged Foods†issued by the Ministry of Health, the latest definition of the shelf life is: the pre-packaged foods shall maintain the quality of the products under the storage conditions specified in the label. During this period, the product is fully suitable for sale and maintains the distinctive qualities that are not required to be stated or already stated in the label.
The shelf life of food is determined by the provisions of the Pharmacopoeia and laboratory data. Prior to the establishment of a food shelf life, it is necessary to carry out objective quality change analysis of foods such as microbiological tests, physical and chemical tests, and sensory inspections. When conducting microbiological tests, E. coli and Staphylococcus aureus are often inspected. Due to gastrointestinal diseases or food poisoning caused by unclean food, the culprit is usually the relevant microorganism exceeds the standard.
Physical and chemical tests generally check for turbidity, viscosity, pH, and vitamin composition changes. The sensory inspection is a professional inspector's evaluation of the color, taste, shape, etc. of the food through the senses to determine whether the food is deteriorating. Under normal circumstances, based on the number of days the food has become unpleasant, multiplying by 0.7-0.8 is the shelf life of the food.
As long as there is no obvious environmental change or improper storage in the circulation of sales, in theory, the food can be safely eaten within the food shelf life.
standard
Milk Powder: tinplate cans for 12 months, glass bottles for 9 months, and plastic bags for 3 months.
Sweet condensed milk: canned tin cans for 9 months and glass bottles for 3 months.
Wheat milk fines: Tin-plated iron cans for 12 months, glass bottles for 9 months, plastic bags for 3 months.
Confectionery: 3 months in the first and fourth quarters, 2 months in the second and third quarters (one month in the rainy season).
Canned food: Canned poultry for 24 months, fruits and vegetables for 15 months.
Beverages: cans, glass bottles, and vegetable juice drinks for 6 months, glass bottles for fruity soft drinks for 3 months, and canned fruity soft drinks for 6 months.
Alcohol: 11 degrees to 12 degrees of cooked beer is good for more than 4 months, ordinary for 2 months; 12 degrees of beer for 3 months; 10.5 degrees of cooked beer for 50 days; fruit wine for 6 months; 3 months; bottled rice wine is tentatively scheduled for 3 months; exposed wine is 6 months.
In addition, instant noodles in plastic bags for 3 months; chocolate, chocolate sandwich for 3 months, pure chocolate for 6 months; fried dried fruit, ketchup iron cans, glass bottles for 12 months each, soy sauce and vinegar for 6 Months.
Critical period
In November 2007, the State Administration for Industry and Commerce issued the "Guiding Opinions on Regulating the Food Claim Verification System and the Purchase Account System", which puts forward for the first time, "The upcoming shelf-life of foods sold in supermarket stores and community grocery stores, Must display in the sales place and make eye-catching tips." However, this provision is not a mandatory measure. It is only a guideline. It aims to guide businesses to remind consumers as much as possible.
In February 2012, the “period of food sales near the end of warranty period†defined the critical time for food shelf life. According to the different shelf life, it was divided into six situations. Shopping malls and supermarkets should display these foods in the special zone before the deadline. And sales.
1, food shelf life is more than one year, 45 days before the expiration date
2. The warranty period is more than half a year and less than one year, 20 days before the expiry date
3, shelf life of more than 90 days less than six months, 15 days before the expiration date
4, the shelf life of more than 30 days less than 90 days, 10 days before the expiry date
5, shelf life of more than 16 days less than 30 days, 5 days before the expiry date
6, the shelf life is less than 15 days, 1 to 4 days before the expiry date
Precautions
When consumers purchase food, there are several issues related to shelf life that are worth noting:
The first is that although the food in the shelf life can be eaten with confidence, the nutrition is still slightly different. This is the reason why the United States has set the best taste period. The farther away from the shelf life, there is no doubt that the food is fresher and more nutritious.
Second, the concept of food shelf life also applies to medicines, but there is no relevant system guarantee for tobacco products. Therefore, consumers are particularly cautious when buying cigarettes.
Third, under the current technical conditions, the length of shelf life of certain foods and the number of preservatives are not necessarily related. It does not necessarily mean that the longer the shelf life is, the more preservatives will be added. The shelf life of food is determined by the characteristics of the food itself, the type of food packaging, and the production process of the food. Many foods can be preserved without preservatives.
There are many foods that do not require preservatives. For example, honey, kimchi, vinegar, white wine and other high-sugar, high-salt or high-acid foods, food ingredients themselves have inhibitory effects on the biological flora, to achieve a natural sterilization, which greatly extended its own preservation time. Of course, in order to eat fresh food as much as possible, the food should be eaten as soon as possible within the shelf life of the product logo.
Foods such as room temperature milk, canned foods, and canned beverages can also be stored without preservatives through modern food science technologies such as vacuum, sealing, sterilization, and aseptic packaging.
Another example is candied fruit, frozen foods, etc., because of its little water, and the low temperature during transportation and storage, it will make the bacteria lack the basic conditions of biological reproduction, so it can also achieve the purpose of not adding preservatives.
Fourth, consumers must be resolutely resisted if they do not mark the warranty period. If everyone can consciously supervise the shelf life of food like consumers in Europe and the United States, the shelf life will maximize its role and truly become a food safety barrier for consumers.
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