Ever stood in front of your fridge, squinting at a yogurt container or a pack of chicken, wondering if that “best by” date is a hard rule or just a suggestion? You’re not alone! Those cryptic dates on food packages can feel like a riddle, leading to confusion, tossed-out groceries, or, worse, a gamble with your health. From “sell by” to “use by,” it’s a cinch to dismiss them as quality stamps rather than safety notices. But, says food safety expert, no: although some foods are safe beyond their expiration date with proper storage and a swift sniff, others are time bombs that require absolute caution.
Food safety attorney Jory Lange points out that expiration dates are often conservative, which means we’re throwing out tons of perfectly good food. That said, ignoring the dates on certain high-risk items can lead to more than just a bad taste it could mean a trip to the bathroom or even the hospital. Bacteria like Listeria, Salmonella, and E. coli don’t always come with a funky odor or slimy feel. As Rutgers University food microbiologist Don Schaffner, Ph.D., puts it, “Refrigeration doesn’t kill anything. It just slows things down,” so those nasty villains can still be lurking in your leftovers.
What you’ll find here is here to lead you through the mist of expiration dates with ease, borrowing genius from food scientists, dietitians, and safety experts. We’ve rounded up 14 foods not to eat after their expiration dates, and investigated why they spoil so quickly and how to sniff out trouble. You’re a meal-prep rockstar or just looking to keep your crew well having these foods of high risk in your back pocket will equip you with the information to make informed decisions in your kitchen.
Let’s dive into the first half of our list, starting with some everyday staples that require extra caution. By the end, you’ll have a clear game plan for keeping your meals safe and delicious, without wasting food unnecessarily.
1. Infant Formula: Non-Negotiable Nutrition for Babies
When it comes to feeding the tiniest members of our families, there’s no room for guesswork. Like practically every other type of food that’s out there, baby formula is one of the only items for which federal regulation necessitates a date of expiration, and it’s no accident it’s all about helping to keep babies healthy strong enough to develop. Once it has expired, the amount of nutrients in the formula could start to plummet drastically, which can have an impact on a baby’s growth and development. It’s not that the formula isn’t toxic right away, it’s just about assuring it releases the vitamins and minerals they claim on the box.
The Food Safety and Inspection Service (FSIS) requires: infant formula nutrients must be of the quality they’re promised on the package. If you use formula past the expiration date, you’re robbing your baby of vital nutrients like vitamins, minerals, and proteins that are vital to their development during the early years. It can lead to health problems in the future, even if the formula smells and tastes okay. It’s not a risk worth taking in regard to the health of your baby.
So how do you maintain this? Always check the expiration date when buying or using infant formula, and store it in a dry, cool place so that its quality is maintained. If you happen to have a can that has passed its expiration date, don’t try to “test” it discard it and buy a new one. Your baby is worth it, and by doing this, they are getting the complete nutrition that they need.
Here’s an easy quick reference guide to store your baby formula safely:
- Check the date: Always check for expiration date prior to opening or purchase
- Store safely: Store unopened cans in a cool, dry pantry, far from heat sources
- Keep opened cans under monitoring: Once opened, use within time on label (typically a month).
- In doubt, throw it out: If the date has passed or the formula is questionable, don’t risk it.
2. Raw Meat and Poultry: A Bacterial Petri Dish
Raw poultry and meat like ground beef, steaks, chicken breasts, or turkey are some of the most dangerous foods to play with after their “use-by” date. These meat staples are a bacteria breeding ground for such bugs as Salmonella, E. coli and Listeria, which grow even in the fridge. Although a quick whiff will cause you to say, “Eh, it’s probably okay,” the truth is, those bugs don’t always give readable signals. Russian roulette with raw meat is not only a bad idea pretty likely it’ll put you into bed with food poisoning.
Food scientist Janilyn Hutchings provides a convenient tip on how to test chicken: the “fingerprint test.” Squeeze down on the meat if it springs back, it probably still has a long shelf life. If your finger impression is permanent, throw it away. Other signs include sour or rotten odor, gray color, or any appearance of mold. But here’s the catch: even when the meat smells and looks fine, bacteria could be partying just beneath the surface past its expiration date.
Freezing is your best friend for extending the life of raw meat and poultry, keeping them safe for months. But once thawed, you’ve got a tight window usually just a day or two to cook them safely. If you’re not sure you’ll use that chicken or steak in time, pop it in the freezer right away to avoid the danger zone.
To keep your kitchen safe, follow these tips:
- Check for spoilage: Look for off smell, color, or slimy texture.
- Freeze ahead: If you don’t intend to use it within a day or two, freeze to stop bacterial growth.
- Store smart: Store raw meat on the bottom shelf of the fridge so drips won’t reach other foods.
- Don’t push your luck: If it’s been beyond the use-by date or appears dodgy, bin it immediately.
3. Deli Meats: A Sneaky Danger in Your Sandwich
Deli meats sliced ham packaged beforehand or freshly cut counter turkey are a lunchtime favorite, but beware: they contain an unsuspecting danger. They have a low salt content and are high in water, which is a breeding ground for bacteria, specifically Listeria, that can grow even in the fridge. Deli meats food safety attorney Jory Lange advises that eating deli meats past their expiration dates is a risk factor because it could lead to food poisoning from mild nausea to outright illness.
Listeria is particularly disquieting in that it thrives on the refrigerator’s cold temperatures, while most bacteria are languid in the fridge. This makes deli meat a legitimate contender for listeriosis, an extremely severe infection that’s especially hazardous to pregnant women, the elderly, and those with compromised immune systems. A small tainted sliver of meat can cause major problems, so it isn’t worth the risk with that expired salami.
You can usually tell when deli meats are spoiled by the smell of sourness, sliminess, or changes in color. Pre-packaged deli meat will keep you for about a week after opening, and fresh-sliced keeps you 3-4 days. If you notice any of these or the use-by date has expired, then it’s time to say goodbye to your cold cuts.
This is how you must store deli meats correctly:
- Check regularly: Check for sliminess, strong odors, or color change prior to eating.
- Store: Keep deli meats tightly wrapped in the refrigerator at or below 40°F.
- Check for freshness: Mark when you opened the package or bought fresh slices to stay within the safe time.
- Freeze for storage: Freeze deli meats if you’re not going to consume it right away to store it for up to a month.
4. Raw Seafood and Fish: Handle with Care
Raw seafood and fish like salmon, shrimp, or scallops are some of the most delicate foods in your fridge. Their healthy protein and delicate flesh with it are a bacterial banquet, going bad faster than just about anything else in your fridge. The FDA recommends cooking or freezing seafood within days of purchase, a revelation of how short their shelf life actually is. Omitting the expiration date in this instance is a recipe for disaster.
Spoiled fish would have a strong fishy, ammonia, or pungent odor that becomes stronger upon cooking. Slimy, mushy, or very dry texture is another sign that it’s spoiled. Registered dietitian Cara Harbstreet believes that such fish, provided they are visibly moldy, highly colored, or overly slimy, should not be saved even for cooking. It results in nausea, vomiting, or worse.
Freezing is another great way to extend raw seafood and fish shelf life, yet when thawing it, you’ll have to act fast. Fresh refrigeration in the fridge ideally within an enclosed container packed with ice will derive the best, but for only a day or two. If you are not even cooking that sushi-grade tuna, do not allow it to sit in the fridge for the “optimal.”.
To stay safe with seafood, the following can be done:
- Odor and texture test: Test for strong smell or slimy texture as the signs of spoilage.
- Store cold: Keep seafood refrigerated at the lowest temperature, ideally on ice.
- Freeze on time: If cooking in a day or two is not to be done, freeze it to preserve it.
- Trust the date: Wait for the use-by date and throw away anything that has expired or is in question.
5. Soft Cheeses: A Moldy Mistake
Soft cheeses like cream cheese, ricotta, brie, and crumbled cheeses are delicious food, but they’re trouble waiting to happen the minute their expiration date comes up. With hard cheeses, you may cut off the mold, but with soft cheeses, the moisture content is high and the pores are open, and the bacteria like Listeria or Salmonella can move very rapidly. The Mayo Clinic speaks plain truth: if soft cheese is moldy or past its expiration date, it’s a no-way trash it.”.
The risk is in the manner that easily pathogens can penetrate soft cheeses. Mold filaments penetrate deep into the cheese with ease, and removing the spoiled sections will not do anything. Consume stale soft cheese, and one might end up with foodborne illnesses with side effects of stomach cramps, diarrhea, or fever, a very steep price to pay for leftover brie.
It’s simple to check for spoilage mold, sour smell, or sliminess. Even without, though, the use-by date is your best estimate. Soft cheeses aren’t as durable as their harder cousins, so pay attention to the date for safety.
How to store soft cheeses safely:
- Spoilage test: Check for mold, off smells, or sliminess before eating.
- Store properly: Refrigerate milk products and meat at 40°F or below, tightly wrapped.
- Use immediately: Use within one week of opening to minimize risk.
- Don’t keep moldy cheese: If mold appears or date passed, discard entire package.
6. Eggs: Crack with Care
Eggs are a fixture of the store cupboard shelf, but it is puzzling to figure out if they can be safely consumed after their “use-by” date. Raw eggs kept in the refrigerator will last weeks, but the possibility of Salmonella contamination makes it a good idea to ensure they are fresh. A bad egg can turn a lovely breakfast into a misery day of food poisoning, so spending a minute checking them isn’t a bad idea.
The “float test” is an absolute test for establishing whether or not an egg is fresh. Put the water in a bowl, and then place the egg into it; look: if it’s resting on the bottom and is level with the bowl, then it’s fresh; if it’s standing on its end in the middle of the bowl, then it’s a little older but still likely good; if it floats, toss it. That floating is due to air building up within the egg as it ages, making the egg float. A rotten egg smell and cracked egg is another surefire sign it’s gone bad.
Store eggs in their carton and use them within three weeks of purchase, advises the FDA, to minimize danger. Hard-cooked eggs are even trickier to store they stay good for a week in their shells but just 3-5 days once peeled. Use a note on when you bought or cooked them in order to be safe.
Give these egg safety tips a try:
- Do float test: Water test to test for freshness prior to use.
- Sniff for trouble: Crack eggs individually and discard any which smell unpleasant.
- Store smart: Store eggs in carton on shelf in the refrigerator, not in the door.
- Track dates: Date purchase or boil date to keep in the window of safety.
7. Milk: Don’t Drink the Doubt
Milk is one of those foods where spoilage is not quite so easily ignored think sour smell, curdled texture, or off tint. Even before these do happen though, expired milk might also carry bacteria like Listeria or Salmonella, which might cause nausea, vomiting, or worse. The wet climate of dairy is a bacteria playground, and that is why it is crucial to listen to the “use by” date, especially after the carton has been opened.
Registered dietitian Dana Angelo White suggests that milk will be okay in 3-7 days beyond the sell-by date if you haven’t opened it yet, but as soon as you remove the cap, the clock accelerates. A simple whiff or peek will do the trick off or lumpy milk is a no-go. Ditto other liquid dairy items like cream or half-and-half, which have a limited shelf life as well.
It will be worth its storage: store milk in or below 40°F, and preferably on the shelf of the fridge, not the door, where temperatures are less consistent. If you think you will consume a carton before it expires, freeze half-carts for cooking or smoothies.
The following is how you safely store milk:
- Check for spoilage: Check for off smells, curdling, or color modification prior to use.
- Store cold: Refrigerate the milk in the refrigerator’s coldest part, not in the door.
- Freeze extras: Fill up milk in freezer bags to provide it with life for months.
- Respect the date: Opened milk older than its use-by date should be discarded, especially if the package has been opened for a week or more.
8. Fiddleheads: A Delicate Delicacy
Fiddleheads, curled green ferns with the shape of little asparagus tips, are springtime restaurant delicacy and forager’s favorite. But their unique taste has an enormous caveat: they will also start releasing toxins that will kill you if ingested out of season. Food safety attorney Jory Lange suggests that these toxins will cause you to become queasy, vomit, or have diarrhea, so there is no choice but to be fresh.
In contrast to many vegetables that would be fine with a little wilting, fiddleheads do not have much margin for error. Their toxins are not necessarily detectable through odor or vision, so it is probably best to stick to their short shelf life ideally a day or two because shopping is the safest bet. If you purchase them yourself, make certain to obtain an exact date on when they were picked so as not to have issues.
Store fiddleheads in good condition: wrap them tightly and store them in the refrigerator’s crisper drawer. But don’t delay use them quickly to get their characteristic flavor safely. If far beyond prime, don’t try to save them; illness is too probable.
Safety precautions for fiddleheads:
- Fast cooking: Cook fiddleheads within 1-2 days of store or foraging purchase.
- Store: Keep them tightly wrapped in the coldest part of the refrigerator.
- Check them for freshness: Discard any that are wilted or slippery.
- Don’t take risks: Discard fiddleheads after their recommended date of use.
9. Strawberries and Berries: Sweet but Short-Lived
Strawberries, raspberries, and blueberries are nature’s candy, but juicy deliciousness is expensive it does not keep at all. Too much water and mushy texture equal perfect breeding ground for bacteria and mold, typically within days. As soon as you have one moldy berry, the whole package is tainted, because mold grows like a fire.
Veteran chef Norah Clark recommends not just throwing away the rotten berry but whatever it touched because those little spores can contaminate the whole batch. Eating moldy berries will churn your stomach or give allergic reactions in some people. Berries wouldn’t remain fresh for over 3-5 days even stored in the fridge anyway, so time works against you.
Freezing is a great way to store fresh but about-to-expire berries. Put them in a freezer bag to use in smoothies or desserts at a later date. Dry storage in their original packaging with paper towel will also help to store them longer.
Berry safety guidelines:
- Check daily: Check for mold, softness, or foul smell before eating.
- Throw away rotten berries: Get rid of moldy berries and those they touched so as not to spread. Dry store: Blot water with paper towel and keep berries in original packaging.
- Keep leftovers: Freeze fresh berries to store them for months.
10. Restaurant Leftovers: Handle with Care
Who doesn’t like to come home from a nice dinner with a doggy bag? Leftovers, however, are dangerous if treated irresponsibly. Food that is cooked at home, you don’t know how long it was left at room temperature before you took it home, giving bacteria a head start. Dietician Hannah Byrne warns that refrigeration will slow down the growth of bacteria but not enough to prevent it.
Leftovers also contain a combination of various foods meats, sauces, vegetables each with its own rate of spoilage, so safety is not simple to measure. Byrne recommends that restaurant leftovers must be eaten within 3-4 days of having them brought home to be safe. When they start smelling funny, drying out, or going slimy, it’s time to pitch them.
Date leftovers to keep yourself on track. Refrigerate them in airtight containers in the refrigerator’s chill zone to maintain freshness as long as possible. Freeze them right away if you are not certain that you will be able to use them before they spoil.
Leftover safety tips:
- Date with labels: Label the day you took leftovers home to track freshness.
- Store properly: Store in tightly sealed containers and store in the refrigerator’s refrigerator compartment.
- Use promptly: Use within 3-4 days to avoid bacterial hazard.
- Freeze if doubtful: Freeze leftover food that you won’t be consuming right away in order to keep it for future use.
11. Leafy Greens: Freshness Is Crucial
Leafy greens like kale, spinach, and lettuce are nutrient heroes, but they’re some of the fastest to go bad. They have such a massive surface area and high water content that’s a bacteria utopia for germs like Ecoli and Salmonella. Dietitian Hannah Byrne says that eating bad greens will result in food poisoning, anything from pains and aches to all-out gastrointestinal misery.
It is usually easy to see rotten greens look for wilting, browning, sliminess, or a putrid smell. If you find even some slimy leaves in a bag, the whole bunch is likely infested, says Byrne. Sorting out the good from the bad will not work bacteria and mold can move through the greens undetected.
To keep greens fresh for a longer time, store them in their original bag or cover container with a paper towel to absorb moisture. When crispy but near their expiration date, blend them into a smoothie or sauté them in a flash to use them up safely. Storage and rapid consumption are your best lines of defense.
Greens safety tips:
- Spoilage test: Inspect for sliminess, browning, or off odor prior to consumption.
- Store dry: Include a paper towel in the bag to prevent moisture.
- Use quickly: Use within a few days of opening for best freshness.
- Toss bad batches: If there are slimy leaves, throw away the entire package.
12. Nuts: When Good Fats Go Bad
Nuts are an easy grab-and-go food for their crunch, protein, and healthy fats, but since they are full of so much unsaturated fat, they go bad quickly. If nuts go bad, they’ll be sour and bitter-tasting in a way you can’t ignore, according to dietitian Kelsey Kunik. A bit of rotten nuts won’t kill you, but it is gross, and you lose out on the nutrition.
Oxidation is the offender in this case, breaking down the fats and also destroying the nuts’ flavor and nutrients. A stale or off flavor will result, which can spoil your trail mix or recipe. Kunik says that storage keeping nuts in a tightly sealed container away from heat and light can make them last for around 4-6 months at room temperature.
For extended storage, store nuts in the fridge or freezer, where they will last for up to a year. Always do a quick taste test before cooking or snacking with them. When they are bitter or have an off scent, it’s time to toss them out and bring home a fresh batch.
Nut safety tips:
- Taste test: Taste for bitter or sour taste prior to consumption or cooking.
- Store in tight: Keep nuts in tight-wrapped containers, not in heat or light.
- Refrigerate or freeze: Keep shelf life by keeping them in the fridge or the freezer.
- Toss rancid nuts: If it tastes terrible, throw them out to not ruin your dish.
13. Cooking Oils: Don’t Let Them Turn
Oils, like vegetable or olive oil, seem to never run out, but they don’t. Once opened, oils are exposed to oxygen, light, and heat, which create oxidation and make them rancid. Tracee Yablon-Brenner, R.D., suggests consuming opened oils within six months and storing them in dark glass containers that are not near heat sources like stoves.
Rancid oil is easy to recognize it has an unpleasant bitter taste and odor, ruining any meal you are preparing with it. Besides the foul taste, rancid oils also lose their nutritional value, like the polyphenols contained in extra-virgin olive oil, as described by Kelsey Kunik. Applying new oil for cooking food ensures that your diet will be nutritious and flavorful.
Check oils often for bitter taste or off smell. If you find either, the time has arrived to change the container. Keep oils in a dark, cool cupboard and they will stay fresher longer, but when they’re not fresh anymore, don’t attempt to salvage them.
Oil safe handling practices:
- Test for rancidity: Smell and taste for off flavors or bitterness.
- Keep in dark bottles: Keep oils in dark glass to protect oils from light.
- Keep cool: Keep out of reach of heat sources like stoves or windows.
- Replace regularly: Trash oils older than six months or with off taste.
14. Canned Foods: Check the Can, Not the Date
Canned foods are pantry superheroes, usually safe for years after their “best by” date if they are stored well. But the real key to safety is not the date it’s whether or not the can appears to be in good shape. Rust, dents, or swelling can foretell disaster, like a compromised seal that lets bacteria like Clostridium botulinum multiply, resulting in botulism.
Registered dietitian Isabel Smith warns that a bulging or dented can means botulism, a deadly yet uncommon form of food poisoning. Even when the date is acceptable, a bruise on the can means the contents are unsafe. Botulism symptoms can be deadly, involving the nervous system and causing paralysis.
Always inspect cans before opening. If you see rust, severe dents (especially at seams), or bulging, don’t even open the can just throw it away safely. Dry, cool storage might save cans, but visual inspection is your first line of defense.
Safe canned food tips:
- Inspect cans: Inspect for rust, dents, or bulging before opening.
- Store properly: Store cans in a dry, cool pantry where they will not be exposed to moisture.
- Do not taste it: Never taste what is in a compromised can.
- Discard suspect cans: Dispose of any compromised can immediately.
- Last Thoughts: Creating a Safer Kitchen
Riding the expiration dates can be annoying, but it’s worth the hassle to keep your food fresh and enjoy its flavor. With the added benefit of your senses smelling for a foul odor, testing for consistency, and checking for color change you can make informed choices on what stays on your plate. Food scientist Janilyn Hutchings simplifies it this way: “Better indicators for whether food has gone bad are ‘off’ smells, textures, and flavors.” Trust your gut.
Storage is your best-kept secret. Maintain the temperature of your refrigerator at 40°F or lower, place raw meats on the bottom shelf to prevent cross-contamination, and date leftovers. These easy routines can make food last longer and help eliminate waste while keeping safety a priority.
With these 14 high-risk foods in mind, you’re equipped to handle your kitchen with confidence. Whether it’s tossing that questionable pack of deli meat or freezing those berries before they go bad, small actions add up to big peace of mind. Your health is worth it treat your food choices with the care they deserve.
Let’s turn the kitchen into a source of happiness, not stress. If you keep an eye on the expiration date and take care, then you can savor every single bite.
