![]() The low-profile company produces and markets cereals under its own and private-label names, distributing its products in more than 70 percent of the nation's retail grocery stores. cereal market while still selling its mainstay products it also makes four varieties of instant oatmeal. ![]() Best known as a manufacturer of hot wheat cereals for the majority of its years in business, Malt-O-Meal has evolved into a leader in the value-priced, bagged ready-to-eat U.S. Consuming cereals after the 'Best if Used By' date does not pose a food safety risk.Malt-O-Meal Company is the fifth largest cereal manufacturer in the United States, holding slightly more than 7 percent of the $7.1 billion U.S. “We conduct storage testing on all of our cereals to determine the shelf life. “The purpose of this date is to inform the consumer when the cereal's taste and texture will be best,” Brian Pulvermacher, Director of Quality for General Mills cereals, told TODAY Food. General Mills, for example, uses “Best if Used By” dates on its packaging. “Expiration date labeling looks different across food packages because there is no standardization,” she explained. The most common side effect will be an unpleasant taste.” Do the "best by" and "sell by" dates really matter? General Mills CerealĪccording to Kaplan, most cereals will still be good to eat days, weeks or months after the date indicated on the packaging. “That said, if you eat cereal with rancid nuts or oils, you’re at very little risk. ![]() or if they have a dark or oily appearance,” advised Kaplan. “You can tell if the nuts in your cereal have become rancid if they have a grassy or paint-like odor. The fats can also oxidize when exposed to heat, light and air which causes the rancidity. Nuts and oils, which are even heavier in fat, can also make a cereal spoil faster. Palmer said these products include whole grain cereals since the natural fats of the grains are included. “Cereals with fat are more prone to rancidity,” explained Sharon Palmer, RDN, of The Plant-Powered Dietitian. When it comes to spoilage potential, not all breakfast cereals are the same. Which cereals spoil at home? Linda Studley / Shutterstock ![]() “Contamination related to extended storage doesn’t really happen,” Jennifer Kaplan, Food Systems instructor at the Culinary Institute of America in Napa Valley, told TODAY Food. Unlike mold, salmonella is not something cereal can suddenly contract at home while sitting in your pantry. For example, the bacteria can be spread from an employee not washing his or her hands before going back to the assembly line. However, it's important to note that this kind of contamination typically happens during processing. But, according to experts, the salmonella bacteria also thrives in dry, heavily processed foods. Salmonella is usually associated with wet foods like eggs, chicken and undercooked meat. In 2008, Malt-O-Meal voluntarily recalled its puffed wheat and puffed rice cereals after detecting a strain of salmonella responsible for making at least 23 people in 14 states sick. Though the news surprised a lot of dry cereal lovers, it wasn’t the first time a puffed wheat cereal put people in the hospital. In July, the Centers for Disease Control and Prevention (CDC) announced that 36 states had been affected by a recall of Kellogg’s Honey Smacks after it was discovered that boxes of the cereal had been contaminated by salmonella bacteria. Salmonella doesn't just affect raw chicken and turkey.
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