Foods You Should Never Consume Past Their Expiry Date
January 31, 2024
6 min read
We've all been there—rummaging through the pantry or fridge, discovering a forgotten item, and questioning whether it's still safe to eat. The debate over food expiry dates is a common one, with many people unsure of when to heed those labels and when to take them with a grain of salt.
Our extensive guide will help you decode the secrets of food expiry dates and alert you to the potential hazards of consuming outdated food. Your safety is our priority, so gaining knowledge about when to dispose of expired food is crucial.
Best Before Dates vs. Use By Dates
Understanding food expiration dates is key to ensuring our food's quality and safety. But it's not just about the date—it's about knowing what different labels mean and how they guide us in making informed choices.
"Best Before" Dates
"Best before" dates are primarily about quality. They indicate the manufacturer's estimate of when a product will be at its freshest and most flavorful. Consuming products after their best-before date might lead to a loss of flavor, texture, or nutrients, but they're generally safe to eat. These dates are commonly found on items like canned goods, dry foods, and snacks.
For example, a bag of potato chips might have a "best before" date. If you eat the chips a few weeks after this date, they might taste slightly stale or have less crunch, but they won't pose a health risk.
"Use By" Dates
On the other hand, "use by" dates are strict guidelines for safety. These dates are associated with the growth of harmful foodborne pathogens that can cause illness. Foods prone to such bacterial growth, like raw meat, poultry, seafood, and dairy, often have "use by" dates. Consuming these items past their marked date could pose a health threat.
For instance, if you find a carton of milk with a "use by" date that has passed, it's crucial to discard it. Consuming expired milk could result in food poisoning because of the growth of dangerous bacteria.
The Risks of Consuming Expired Foods
Eating expired foods can pose a significant risk due to the possible proliferation of dangerous bacteria like E. coli and Bacteroides. These can trigger foodborne illnesses, resulting in unpleasant symptoms such as vomiting, diarrhea, and overall discomfort. In more serious instances, symptoms can escalate to include a stiff neck, confusion, and loss of balance, especially with infections like Listeria.
Another risk is the presence of molds, yeast, and toxins that can develop in expired foods, causing them to spoil and become unsafe to eat. These microorganisms can lead to stomach issues and other health problems.
It's also important to note that signs of spoilage may vary depending on the food. Possible indicators include discoloration, unpleasant taste and odors, and swollen or dented packaging.
However, it's worth noting that some foodborne pathogens don't change the taste, smell, or appearance of food, which is why it's crucial not to rely solely on these factors when determining food safety.
Foods That Become No-Nos After Expiration
Food safety is a puzzle, and understanding the risks of munching on expired items is a key piece. Dive with us into the reasons why certain foods should never make it to your plate after their expiry date.
1. Deli Meats
Deli meats, even those that are vacuum-sealed, can harbor Listeria bacteria. Unlike most other bacteria, Listeria can grow and multiply in cooler temperatures, such as those inside your refrigerator.
Consuming deli meats past their expiry date can increase the risk of listeriosis, which can cause fever, muscle aches, and even severe complications like meningitis.
2. Seafood
Seafood, particularly shellfish, spoils quickly and can harbor harmful bacteria and viruses. Vibrio bacteria, for instance, naturally inhabit coastal waters where oysters live and can accumulate in the oyster's tissues.
Eating expired seafood can lead to foodborne illnesses like Vibrio infection, resulting in symptoms like diarrhea, abdominal cramping, nausea, vomiting, fever, and chills.
3. Eggs
Salmonella, a cluster of bacteria responsible for causing gastrointestinal distress and fever, also known as salmonellosis, can be found both outside and inside eggs. Though thorough cooking can neutralize these bacteria, the act of eating expired eggs amplifies the risk of getting a salmonella infection, more so if they're consumed raw or undercooked.
4. Dairy Products
Dairy goods, particularly milk, are susceptible to spoilage and bacterial infestation. Consuming expired dairy products can expose you to harmful bacteria like E. coli or mold, which can cause foodborne illnesses. These may manifest as mild symptoms like nausea, vomiting, or diarrhea or escalate to severe conditions like hemolytic uremic syndrome, a type of kidney failure.
5. Fresh Berries
Fresh berries, particularly raspberries and strawberries, can carry Cyclospora parasites. This parasite can cause an intestinal illness called cyclosporiasis when humans ingest food or water contaminated with feces.
If you don't consume berries during their freshness window, it can raise the risk of falling prey to cyclosporiasis. This condition manifests in watery diarrhea, loss of appetite, weight loss, stomach cramps, bloating, and excessive gas.
6. Condiments and Sauces
While condiments and sauces may not immediately come to mind, they can also go bad. Expired condiments may not pose significant health risks, but they can impact the taste of your dishes negatively. When condiments develop off-flavors or unusual textures, it's best to replace them to ensure an enjoyable dining experience.
7. Packaged Grains and Cereals
Grains and cereals might seem timeless, but even they have their limits. Over time, they can become rancid, developing an unpleasant odor and taste. Consuming expired grains and cereals may lead to digestive discomfort and potential health risks. If you notice an off-putting smell, it's a clear sign that these products have gone bad.
Tips for Ensuring Food Safety
Beyond simply noting the expiry date, you can take actionable steps to maintain food safety and stretch the shelf life of your grocery haul:
- Use Your Senses: Trust your senses when assessing food freshness. For meats and seafood, smell for any unusual odors. Inspect fruits and vegetables for signs of spoilage, like mold or wilting. For dairy, look for changes in texture or consistency.
- Handle Perishables Carefully: Ensure perishable goods such as meats, poultry, and dairy products are stowed in the fridge at temperatures not exceeding 40°F (4°C). Raw meats should be placed in a sealed container or tray to avoid cross-contamination.
- Optimal Storage: Store dry staples like grains, cereals, and flour in a cool, moisture-free spot. Utilize airtight containers to ward off dampness and pests, ensuring their quality remains uncompromised.
- Freezing for Preservation: Freezing items like bread, meat, and some vegetables can help increase their shelf life. To avoid freezer burn, store them in vacuum-sealed bags or airtight containers.
- Rotate Stock: When stocking your pantry, place newer items behind older ones, ensuring you use the oldest ones first. This practice minimizes the chances of food items expiring unnoticed.
- Monitor Temperature: Invest in a refrigerator thermometer to ensure your fridge is consistently at the recommended temperature. This helps prevent bacterial growth in perishable items.
Embracing these food safety suggestions and adopting effective storage practices can significantly diminish food wastage, minimize the risk of food-related illnesses, and ensure you can enjoy fresh and safe meals for an extended period.
Beyond the Date
Understanding the significance of food expiry dates is not just about playing it safe; it's about safeguarding your health and well-being. While some foods can stretch beyond their expiry date without harm, others can become ticking time bombs of bacteria and illness.
Trust your instincts, read labels, and stay informed to make wise choices when it comes to your food. By doing so, you'll not only protect yourself but also contribute to a safer and more sustainable food ecosystem.
