Where Should You Store Food to Avoid Waste? New Study Examines Consumption Habits

​​​​​​Bacillus cereus, E. coli and Listeria monocytogenes are the bacteria most often recognized as sources of food poisoning in the home.

Currys, a British appliance retailer and repairer, examined the consumption and waste habits of more than 2,000 people across the United Kingdom. As the cost of living and inflation grows, the company wanted to find out which generations are throwing out the most food and learn more about storage habits.

"It turns out that fighting about where to keep certain items is a common problem that is impacting the nation," the study noted.

More than seven million tonnes of food waste goes to landfills each year. Generational gaps in handling food waste are apparent throughout the study results. Data show that 25 percent of Millennials are throwing leftovers in trash bins, with Gen Z following right behind at 20 percent. It was discovered that Baby Boomers store the most food at 18 percent. 

Household incomes also play a role in consumption habits. The company found that those with higher incomes are less likely to waste food. Sixty-four percent of who earn £15,000 to £25,000 are least likely to store their leftovers.

Why is there such a disparity between demographics regarding the lifecycle of food items? With one in 10 respondents saying that they have experienced food poisoning, survey takers indicated how they test to see if their consumables are safe to eat.

The lack of consistency in best-by and use-by dates has caused confusion among Britains. Although meat and dairy are easier to observe, when to throw away items such as ketchup and mayonnaise is not common knowledge.

"Almost a quarter of Brits will keep their ketchup for up to six months, despite Heinz Tomato Ketchup bottles stating it should be refrigerated once open and eaten within eight weeks," the survey stated.

Likewise, 17 percent of respondents said they keep their mayonnaise for up to six months despite recommendations to use products within three.

Dr. Jonathan Hughes, who lent his expertise to the study, provided insight about proper food storage. Hughes said that while taste is a good identifier of food spoilage, other senses should come first. 

If the food item is in question, Hughes also said a consumer can "look for discolouration or the formation of moulds and try the old sniff test first."

“Giving food a sniff is a useful test to tell if food has spoiled," he said. "Most of the bacteria that cause food poisoning have no discernible smell but bacteria that grow alongside them do; if conditions are good for the growth of the smelly bacteria, it’s likely the harmful bacteria have also been growing.”

Hughes added that touch can be very indicative of whether a food item is past its consumption point, such as feeling if chicken is slimy.

Above all,  "If you’re tasting food that you suspect to be off and the taste seems off, don’t consume it," he said.