A use-by date generally relates to safety for foods that are highly perishable. A best-before date usually relates to quality, such as flavor, texture, or freshness, although local labeling systems differ.
These terms should not be treated as interchangeable.
For products with a safety-related use-by date, follow the manufacturer's instructions and do not assume that cooking or reheating makes the food safe after the date has passed.
For foods labeled with a best-before date, the product may remain acceptable after that date if it has been stored correctly and the packaging is intact. However, this does not apply automatically to every food, especially products that require refrigeration.
Once a package is opened, the storage instructions may change. A product that was safe unopened may have a shorter recommended storage period after opening.
It is also important to remember that dates assume appropriate storage. Food left at room temperature for too long may become unsafe before the printed date.
A useful household practice is to write the opening date on products when appropriate and follow any instructions such as “consume within three days of opening.” Keep refrigerated foods at or below 4°C when possible, and use a refrigerator thermometer if you are unsure about its temperature.
5. How to Store Food More Safely at Home
A few basic habits can reduce the likelihood of food spoilage and foodborne illness.
Keep the refrigerator at the right temperature
A refrigerator should generally be maintained at 4°C or below. A colder environment slows the growth of many microorganisms, although it does not stop all microbial activity.
Avoid overloading the refrigerator so heavily that cold air cannot circulate. Do not leave the door open unnecessarily, and check that the door seals properly.
Refrigerate leftovers promptly
Cooked food should not remain at room temperature for extended periods. As a general guideline, refrigerate perishable food within two hours, or within one hour when the surrounding temperature exceeds 32°C.
Divide large portions into shallow containers so that they cool more quickly. Avoid placing a very large, deep pot of hot food directly into the refrigerator if doing so would prevent it from cooling efficiently.
Follow local food safety guidance for the recommended storage period of each type of leftover. Many cooked leftovers are best used within three to four days when refrigerated promptly and kept at a safe temperature.
Keep raw and cooked foods separate
Raw meat, poultry, seafood, and their juices can contaminate foods that will be eaten without further cooking.
Store raw meat in sealed containers on a lower shelf to prevent drips from reaching other items. Keep ready-to-eat foods covered and separate from raw ingredients.
Wash hands, utensils, chopping boards, and work surfaces after contact with raw animal products. Use separate boards for raw meat and ready-to-eat foods when possible.
Clean shelves and containers regularly
Spills can transfer microorganisms to other foods. Clean refrigerator shelves and drawers regularly, especially after leaking packages or spoiled produce.
Wash reusable containers thoroughly before using them again. Do not return food to a container that has become contaminated by raw ingredients or moldy material without properly cleaning it first.
Buy realistic quantities
One of the easiest ways to reduce waste is to buy only what your household can reasonably consume.
Before shopping, check what is already in the refrigerator. Place newer products behind older ones and use foods approaching their recommended storage period first, provided they remain safe.
Freezing suitable foods can extend their storage life, but food should be frozen while it is still safe. Freezing does not reverse spoilage that has already occurred.
6. Smoking and Alcohol: Two Major Risk Factors for Throat Cancer
Food choices are only one part of cancer prevention. Tobacco and alcohol are particularly important when discussing cancers of the mouth, throat, and larynx.
Smoking exposes tissues to numerous chemicals, including substances known to cause cancer. The risk generally increases with the duration and intensity of tobacco exposure.
Cigarettes are not the only concern. Other forms of tobacco can also cause serious disease, and secondhand smoke is harmful. Switching from cigarettes to another tobacco product should not be considered equivalent to eliminating tobacco-related risk.
Quitting smoking can improve health at any age. Although previous exposure cannot be erased, stopping tobacco use reduces ongoing exposure and lowers the risk of several diseases over time.
Alcohol also contributes to the risk of certain cancers of the head and neck. The risk is particularly concerning when alcohol use occurs alongside tobacco use, because their combined effects can be greater than either exposure alone.
No type of alcoholic beverage can be considered a reliable cancer prevention strategy. Beer, wine, and spirits all contain alcohol, and reducing consumption can lower exposure.
For people who smoke and drink heavily, addressing both behaviors can be an important step toward reducing risk. Healthcare professionals can provide practical support, including smoking cessation treatment, counseling, and help with alcohol-related concerns.
The goal is not to blame people for their habits. Tobacco dependence can be difficult to overcome, and alcohol use may be influenced by many personal and social factors. Supportive, evidence-based care is more effective than shame or fear.
7. HPV and Its Connection to Certain Throat Cancers
Human papillomavirus, commonly known as HPV, is a group of viruses that can infect skin and mucosal surfaces. Certain HPV types can cause cancers, including some cancers of the oropharynx.
HPV-associated oropharyngeal cancers often affect areas around the tonsils and the base of the tongue. These cancers differ in some ways from head and neck cancers primarily associated with tobacco and alcohol.
HPV is common, and most infections are cleared by the immune system without causing cancer. A positive HPV test does not mean that a person has cancer, and many people with HPV never develop a serious illness.
However, persistent infection with high-risk HPV types can lead to cellular changes that may eventually become cancerous in a small proportion of people.
Vaccination against HPV can prevent infections from HPV types responsible for many HPV-related cancers. The vaccine is most effective when administered before exposure to the virus, which is why routine vaccination is commonly recommended during early adolescence. Depending on local guidance, vaccination may also be recommended or available for older adolescents and adults who have not completed the series.
HPV vaccination does not replace medical evaluation of persistent symptoms. It is a preventive measure, not a treatment for an existing cancer.
People should consult a qualified healthcare professional about vaccination eligibility and local recommendations.
8. Can Acid Reflux Cause Throat Cancer?
Acid reflux occurs when stomach contents move backward into the esophagus. Some people experience heartburn, while others report throat irritation, coughing, frequent throat clearing, or hoarseness.
Reflux can cause significant discomfort and may contribute to inflammation of the esophagus. Chronic reflux is also an established risk factor for certain esophageal conditions, including Barrett's esophagus, which can increase the risk of esophageal adenocarcinoma.
The relationship between reflux and cancers of the throat or larynx is more complicated, and evidence is less definitive. It would be inaccurate to say that ordinary heartburn inevitably leads to throat cancer.
Persistent throat symptoms can have many causes, and reflux is only one possibility. A clinician may recommend lifestyle adjustments, medication, or further testing depending on the symptoms and medical history.