5 Foods That Are Still Good After Their "Sell By Date"

The average family of four throws out nearly 122 pounds of food per month. However, many common perishables, including these staples, remain perfectly safe as long as a week (or even months!) past their sell-by date when stored properly, which is 40 degrees Fahrenheit or below. Always rely on your own senses-sight, smell, and touch-for signs of spoilage. The folks at Prevention say: When in doubt, throw it out!

Here with five foods that keep longer than you may think is executive editor of Prevention Magazine Courtenay Smith.

MILK
Longevity: 1 week past sell-by date
Freshness Tip: Hit the dairy aisle right before checking out to minimize the amount of time milk is left unrefrigerated, and store it on a shelf pushed far back, where the air is coldest. Closer to the fridge door tends to be warmer. And if it smells bad, it’s bad.

EGGS
Longevity: 3-4 weeks past sell-by date
Freshness Tip: Store in their original container on a refrigerator shelf rather than on the door, where eggs are vulnerable to temperature fluctuations.

CHEESE
Longevity: 2-4 months past sell-by date
Freshness Tip: Cheese is mold! Wrap in moisture-proof plastic or foil. If the outside of hard cheese has visible mold, trim off the mold and a half-inch area of cheese below it.

YOGURT
Longevity: 10-14 days past sell-by date
Freshness Tip: Yogurt is best stored around 39 degrees Fahrenheit, an appropriate temperature for your fridge. Don't be deterred by separation-just give it a stir and enjoy.

LUNCH MEAT (COLD CUTS)
Longevity: 3-5 days past sell-by date
Freshness Tip: Store meat in the meat compartment-it is specially designed to keep cool air in.

For more smart ways to live well, check out the May issue of Prevention Magazine, which hits new stands tomorrow, or visiti www.prevention.com.