Consumer knowledge and use of open dates: results of a web-based survey
Open accessAbstract
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=2060). 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.
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State rules vary in coverage and what the dates mean, which leads to consumer confusion, and often results in safe, edible food being thrown away.
“State rules vary in coverage and what the dates mean which leads to consumer confusion (Kosa et al. 2007), and often results in safe, edible food being thrown away.”
From Drivers of food waste and their implications for sustainable policy development (2016) · cites this paper as Kosa et al. 2007
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- Authors
- Kosa, K. M., Cates, S. C., Karns, S., Godwin, S. L., & Chambers, D.
- Affiliations
- RTI International (US)
- Tennessee State University (US)
- Kansas State University (US)
- Corresponding author
- Kosa, Katherine M.
- Venue
- Journal of Food Protection
- Publisher
- Elsevier BV
- Published
- 2007-05
- Volume
- 70
- Issue
- 5
- Pages
- 1213-1219
- ISSN
- 0362-028X (ISSN-L)
- OpenAlex
- W2403317330
- Cited by
- 45
- References
- 14
- Citations by year
- 2026: 3 · 2025: 4 · 2022: 2 · 2021: 5 · 2020: 5 · 2019: 1 · 2018: 1 · 2017: 3 · 2016: 2 · 2015: 3 · 2014: 4 · 2013: 2 · 2012: 5
- FWCI
- 2.70
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Protection (publishedVersion)
- PubMed (publishedVersion)
- Funders
- U.S. Department of Agriculture (2004-51110-02177)
- Cooperative State Research, Education, and Extension Service
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Supply Chain Traceability
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- use-by date, ready-to-eat foods, consumer knowledge, food safety, refrigerated foods, purchase decision, food storage, deli meat, soft cheese, consumer education
- MeSH terms
- Adolescent, Adult, Aged, Consumer Product Safety, Data Collection, Female, Food Handling, Food Labeling, Food Microbiology, Food Preservation, Health Education, Humans, Health Knowledge, Attitudes, Practice, Male, Meat Products, Middle Aged, Time Factors, Internet
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