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I do wonder what the criteria are for these timings, and what are the limits for these.  For instance does the real shelf life vary due to external weather conditions.Does it allow for poor handling in transit?  What sort of margin of error do they add.  Do they assume a cool downstairs storage room?

I am basically happy in normal weather to eat things a week after purchase.  That is before the next routine purchase.

This has basically worked fine, and no major upset.

So if now someone goes ill, but not all the household, is one right to think that it must be something else?  I think so, but it does make one a little nervous.

M