"Food Dating No. 984" from the U.S. Department of Agriculture offers insights into the complex world of food dating and spoilage. This reference guide explores the history and evolution of food dating practices, providing clarity on confusing terms like "sell by," "use by," and "best before." It explains the factors that contribute to food spoilage, including microbial growth, enzymatic reactions, and physical changes, and discusses the impact of storage conditions on food quality and safety. This book serves as an invaluable resource for consumers, food manufacturers, and policymakers seeking to better understand food dating and minimize food waste. The information is presented in an accessible manner, making it useful for both general readers and professionals in the food industry.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.