säilitamiskõlblikkus

Säilitamiskõlblikkus refers to the period during which a food product remains safe and of acceptable quality for consumption when stored under specified conditions. This concept is crucial for food safety and consumer protection, ensuring that products do not pose a health risk and maintain their intended sensory characteristics, such as taste, texture, and appearance, as well as nutritional value.

The säilitamiskõlblikkus is determined through scientific testing and often reflected on product packaging by a "kõlblik kuni" (use by) or "parim enne" (best before) date. The "kõlblik kuni" date is generally associated with perishable foods that can become unsafe if consumed after this date, such as fresh meat or dairy products. The "parim enne" date, on the other hand, indicates the date until which the food is expected to retain its optimal quality, assuming it has been stored correctly. After this date, the food may still be safe to consume, but its quality might have diminished.

Factors influencing säilitamiskõlblikkus include the ingredients of the food, the processing methods used, the packaging technology, and the storage environment (temperature, humidity, light exposure). Manufacturers are responsible for establishing and labeling the appropriate säilitamiskõlblikkus for their products, and consumers play a vital role by adhering to storage instructions and respecting the indicated dates to ensure food safety and minimize food waste. Regulations and guidelines provided by food safety authorities govern the determination and labeling of säilitamiskõlblikkus.