(Photo by Frederic J. BROWN / AFP) (Photo by FREDERIC J. BROWN/AFP via Getty Images)
Scientists are reconsidering the food date labels consumers rely on, and new research suggests that more accurate spoilage predictions could help reduce food waste, lower economic losses, and lessen environmental impacts associated with discarded food.
"The average American wastes more than 1,000 pounds of food each year," according to researchers at Auburn University.
What they're saying:
Researchers say one contributing factor is that sell-by dates are often set conservatively. Their latest work aims to improve spoilage prediction methods, helping consumers make better-informed food safety decisions while reducing unnecessary waste throughout the supply chain.
"This research is far more significant than a discussion about meat discoloration or shelf life," Darin Detweiler, a food safety policy expert and professor at Northeastern University's College of Professional Studies, told Fox News Digital.
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"It is an example of how data, microbiology and artificial intelligence may help transform food systems from managing failure after it occurs to predicting and preventing inefficiencies before they happen," he said. Detweiler was not involved in the study.
The Auburn research focuses on meat sell-by dates, which retailers use to indicate how long products should remain on store shelves. According to the researchers, these dates are typically set about four days after packaging and are often "based on when the beef will start to lose its bright pink color, rather than when it becomes unsafe to eat."
However, a change in color does not necessarily mean the meat has spoiled.
"If a consumer sees that on day three their meat is brown, and it's around the 'sell by' date, they might think it's spoiled, but in fact it's just quality degradation," said Isabella Gafanha, an Auburn master's student involved in the research. "It's still fine to eat."
Dig deeper:
To better understand spoilage, researchers monitored packages of ground beef over a 14-day period. Using specialized equipment, they tracked changes within microbial communities and worked to "associate those changes with key changes in the meat quality and indicators of spoilage."
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The team then applied predictive modeling to identify microbial patterns that could signal spoilage before visible signs appear. While bacterial activity within these microbial communities is highly complex, the researchers were ultimately "able to determine that spoilage patterns could be predicted, demonstrating the concept can work," according to the news release.
What's next:
The researchers plan to continue refining the technology with the goal of creating more accurate sell-by dates and reducing the amount of meat discarded unnecessarily each year.
Why you should care:
Detweiler said the potential economic benefits are substantial. When meat is thrown away, producers lose investments tied to animal feed, transportation, processing, packaging, and other costs. Retailers also face losses when unsold products must be removed from shelves.
"If predictive microbial modeling allows shelf life to be extended safely by even one or two days, the cumulative impact across the beef industry could represent hundreds of millions of dollars in recovered value annually," Detweiler said.
"From a leadership perspective, this represents a rare opportunity where profitability and sustainability may align rather than compete," he added.
The environmental implications could be equally significant.
"Food waste is one of the largest hidden environmental burdens in the food system," Detweiler said.
"Every pound of beef discarded represents wasted water, land, feed, energy and transportation emissions. Beef production has one of the highest environmental footprints among food commodities."
Detweiler also noted that reducing waste could have broader benefits for people experiencing food insecurity.
"While extending shelf life alone will not solve hunger, reducing avoidable waste contributes to a more efficient and responsible food system," he said.
Consumers could benefit as well through lower food costs if producers and retailers are able to safely reduce waste-related losses.
At the same time, Detweiler emphasized that food safety must remain the top priority.
"A longer shelf life must still be validated through rigorous food safety science and regulatory oversight," he said.
While additional research is needed before predictive spoilage modeling can be widely adopted by the meat industry, Auburn researchers believe their early findings demonstrate the technology's potential to improve food dating practices and reduce unnecessary waste.
The Source: FOX News contributed to this report. The story is based primarily on research conducted by Auburn University and details from a university news release announcing the findings. This story was reported from Los Angeles.