what is fresh?

By Dave Harney

Fresh foods are important to our diets. Often, the nutrients they contain are present in greater quantities than in frozen, canned, or otherwise prepared versions of the very same food. Most vegetables, when eaten raw, contain more nutrients than the same vegetables after cooking.

I thought about this recently while eating store-purchased popcorn from a plastic bag labeled “Fresh!” Given that this bag had been sitting on a supermarket shelf for an indeterminate amount of time, and had been manufactured, packaged, warehoused, and shipped for likely an even longer time, the question arose: “what IS fresh?” Is “fresh” popcorn at the movie theater “fresh?” How about when you pop it at home? What about other foods?

Merriam-Webster Online defines fresh as “having its original qualities unimpaired.” The American Heritage Dictionary says fresh is something that is “recently made, produced or harvested, not stale or spoiled.”

So, technically speaking, does that mean the popcorn in the supermarket bag is fresh, or not?

And what about countless other products found in your grocer’s aisles? There are canned beans that are “fresh cut,” packaged cookies that are “bakery fresh,” and one frozen pizza claiming a “Fresh Taste Sensation.” Some snack products guarantee they will be “fresh” when you eat them or your money back.

The Food and Drug Administration has its own definition of fresh. They say “fresh” can only be used to describe a food that is raw, has never been frozen or heated, and contains no preservatives. “Fresh frozen,” “frozen fresh,” and “freshly frozen” can be used for foods that are quickly frozen while still fresh. Blanching (brief scalding before freezing to prevent nutrient breakdown) is allowed.

So are these foods really “fresh?” Most of us know fresh food when we see it. Or more precisely, we know food that isn’t fresh when we see it, smell it, or taste it. But that’s usually produce or items that aren’t heavily packaged. If a food or beverage claims to be fresh, but there is an impenetrable layer between you and the food, how do you know?

Some packages are marked with “sell by” dates or dates by which the product will no longer be fresh. However, the US Department of Agriculture warns that these dates are not safety dates. Instead, they should be seen as more of a good-faith promise of freshness.

And while in general it’s good to rely on your senses to test the freshness of food, you can’t always trust your sense of smell to determine if a product is fresh because everyone doesn’t have the same level of odor-detecting ability. A smoker, or even a woman wearing perfume, for example, can temporarily have a reduced ability to smell some odors.

Guidelines to Determine Freshness for Specific Foods:

• Eggs: If an egg lies on its side on the bottom of a bowl of water it’s very fresh. If it floats on the surface, discard it.
• Fish: To ensure fish is really fresh, make sure that it has bright eyes, bright shiny skin, and that the flesh bounces back when pressed.
• Fruits: You can usually tell if a fruit has spoiled by its look, feel, or texture. Choose fresh-looking fruits and vegetables that are not bruised, shriveled, moldy, or slimy. Don’t buy anything that smells bad. Don’t buy packaged vegetables that look slimy. Buy only what you need. Most fresh fruits and vegetables are not “stock-up” items, says the Produce Marketing Institute.
• Grains and Flour: If it’s fresh, it smells like wheat or rye, not stale or rancid. Also, rancid flour tastes bitter. Learn to use your senses to test the freshness of all your ingredients.
• Meat and Poultry: If the color or odor is poor or questionable it is likely not fresh. Be especially careful with ground, cubed, or sliced meats and poultry because they are highly perishable.

The bottom line in determining food freshness is common sense. Choosing your food carefully using all the tools available to you, including relying on your senses and on package dating, is still the best way to make sure the food you buy is at its peak of freshness and nutritional value.