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Jun 11, 2008 03:58 AM

The Best-Before Challenge

There have been a few good debates recently on the boards about how long is too long to keep food around. Here's one Brit's perspective:


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  1. I know people who use FDA regs religiously - I who will sometimes test food for true issues as a profession, do not. Leaving certain foods out cooked or uncooked at room temperature increases risk for long periods. Cross contamination between uncooked and items you eat raw are issues. Being sick and cooking for others is an issue. Under cooked chicken or pork is an issue, but bring me the sashumi, the raw clams or oysters, the raw to rare steak, the rare hamburger meat (the good stuff), the eggs sunny side up -I am happy. Best use dates have more to do with taste and waste, than health.