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Transcript
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This is Food Safety in a Minute from Washington State University Extension.
Milk pasteurization destroys pathogenic or disease-causing bacteria; it does not eliminate all spoilage bacteria. Thus, milk has an expected shelf life labeled with “best used by” date on the container. Spoilage bacteria cause sour odors, off flavors, curdling, or texture changes; they usually signal declining quality rather than indicate safety. Pathogenic bacteria, by contrast, can cause foodborne disease and may not change milk’s smell, taste, or appearance.
These behaviors hasten milk spoilage at home:
• Leaving milk out during meals,
• Storing in the refrigerator door,
• Refrigerator temperatures above 40°F (4°C),
• Drinking directly from the container, or
• Touching the cap with unclean hands.
Keep milk cold, covered, clean, and promptly refrigerated to preserve quality and safety.
I’m Susie Craig, thanks for listening.
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Resources
U.S. Department of Agriculture, Food Safety and Inspection Service. (2024). FoodKeeper app. Accessed online 10/4/26.
U.S. Department of Agriculture, Food Safety and Inspection Service. (2024). Ask Karen: How long can you keep dairy products like yogurt, milk, and cheese in the refrigerator? Accessed online 10/4/26.