Consumer Knowledge and Use of Open Dates: Results of a Web-Based Survey

Authors: Kosa, Katherine M.¹; Cates, Sheryl C.²; Karns, Shawn²; Godwin, Sandria L.³; Chambers, Delores⁴

Source: Journal of Food Protection®, Volume 70, Number 5, May 2007 , pp. 1213-1219(7)

Publisher: International Association for Food Protection

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Abstract:

Consumers are relying increasingly on ready-to-eat (RTE) foods because they are convenient, quick, and easy. Open dates let consumers know by which date to purchase or use RTE foods for best quality. To further characterize consumer knowledge and use of open dates for specific refrigerated RTE foods (smoked seafood, cooked crustaceans, bagged salads, prewashed cut produce, soft cheeses, frankfurters, deli meats, fermented sausages, and deli salads), we conducted a nationally representative web-enabled survey (n = 2,060). Before purchasing RTE foods, 48 to 68% of respondents check open dates all or most of the time. Before preparing RTE foods, 43 to 64% of respondents check open dates all or most of the time. Nearly two-thirds of respondents reported that their senses were the most important factors in deciding whether to eat a refrigerated food, which is an unsafe practice. About one-third of respondents reported that an open date is the most important factor in deciding whether to eat a refrigerated food. Many respondents, however, do not understand the meanings of the different types of dates. Only 18% correctly defined the use-by date. The findings suggest consumers could benefit from education regarding open dates and recommended storage times for RTE foods.

Document Type: Research article

Affiliations: 1: RTI International, 3040 Cornwallis Road, P.O. Box 12194, Research Triangle Park, North Carolina 27709, USA 2: RTI International, 3040 Cornwallis Road, P.O. Box 12194, Research Triangle Park, North Carolina 27709 3: Department of Family and Consumer Sciences, Tennessee State University, 3500 John A. Merritt Boulevard, Nashville, Tennessee 37209 4: The Sensory Analysis Center, Kansas State University, Justin Hall, Manhattan, Kansas 66506, USA

Publication date: 2007-05-01

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First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Consumer Knowledge and Use of Open Dates: Results of a Web-Based Survey

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