Know the Risks: Foods You Should Never Consume Past Their Expiry Date
April 21, 2025
9 min read
You ever stare down a half-full tub of yogurt, eye the expiration date, and then proceed to open it anyway because, well, it smells fine? We’ve all played that internal game of “Is this really expired?” And sure, sometimes it’s harmless. But other times? It’s a roulette wheel you don’t want to spin—especially when your gut (literally) is the one placing the bet.
Now, let’s be clear: not all food that’s past its date belongs straight in the trash. “Best before” and “use by” aren’t interchangeable. Food labeling is a world full of nuance, confusion, and—let’s be honest—some serious marketing spin.
But there are a select group of foods that you should never mess with past their expiry date. No taste test. No sniff test. No “eh, I’ll chance it.” These are the foods that can make you seriously sick—fast—and often without any warning signs.
So if you're trying to stretch your grocery dollars, I’m all for that. But let’s not confuse financial savvy with digestive Russian roulette. Here’s your ultimate guide to what food items should absolutely not be consumed past their expiry—and why.
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 and Pre-Packaged Cold Cuts
Look, I know cold cuts are convenient. Stack a few slices between bread, and boom—lunch. But here’s the truth most grocery stores won’t tell you: deli meats are among the most high-risk foods you can keep in your fridge, and they don’t age gracefully.
Even if they smell fine, they could be harboring Listeria, a bacteria that thrives in refrigerated environments and can cause serious illness, particularly in older adults, pregnant women, and people with weakened immune systems.
And Listeria? It’s sneaky. It doesn't always give you the classic spoiled food signs like a bad smell or slimy texture. Sometimes, the meat looks fine right up until it doesn’t.
If your cold cuts have been opened for more than 3 to 5 days, even if the date says they’ve got more time—toss them. You’re not being wasteful; you’re being wise.
2. Shellfish (Cooked or Raw)
Let me say this clearly: do not eat expired shellfish. Period. Not raw, not cooked, not “well it was frozen…” Just no.
Shellfish—especially oysters, clams, mussels, and scallops—are filter feeders. That means they absorb everything from the water around them, including bacteria and viruses like Vibrio and norovirus, which thrive in warm waters and poorly regulated environments.
Even after cooking, expired or improperly stored shellfish can cause paralytic shellfish poisoning (PSP) or other forms of foodborne illness that show up fast and can be fatal.
If the date has passed, the shellfish has been thawed too long, or you aren’t 100% confident in how it was handled—don’t risk it. This is not a “smell test” situation. This is a “respect your body” situation.
3. Unpasteurized Juices and Dairy
There’s a trend toward raw, cold-pressed, or unpasteurized juices and dairy products. And while I’m all for eating clean and minimizing additives, here’s the catch: without pasteurization, these products don’t have the built-in bacterial defenses that shelf-stable options do.
And that expiry date? It matters. Once these products are past their date, even by a day, the bacterial growth can spike quickly.
If it’s raw milk, fresh-pressed juice, or any dairy that hasn’t been treated for shelf life—don’t push the boundaries. It’s not a flex to drink “old” green juice. It’s a gamble.
4. Soft Cheeses (Especially Unpasteurized)
You’ve probably seen someone cut the mold off cheese and carry on with their wine night. That’s sometimes okay with hard cheeses. But soft cheeses—like brie, feta, ricotta, camembert, or queso fresco—are a different story.
Why? Because mold doesn’t just sit on the surface. With soft cheeses, it can spread invisibly through the moisture-rich interior. And if the cheese is unpasteurized (which some imported varieties are), the risk for listeria and other bacteria skyrockets.
5. Fresh Berries and Bagged Greens
Now this one might surprise you—not because these foods are risky by nature, but because they’re so deceptively fragile.
Pre-washed, pre-packaged salad mixes and clamshells of strawberries look pristine, but they come with short, high-risk lifespans. These are foods that mold and bacteria love—because they’re damp, porous, and nutrient-rich.
Salmonella and E. coli outbreaks have repeatedly been linked to spinach, arugula, and romaine lettuce. And berries? That fuzzy mold can develop within hours once one berry in the batch turns.
When I buy bagged greens, I transfer them to a container lined with paper towels. It extends their life by absorbing moisture. And if I don’t use them within 3–4 days? Out they go, especially if the “use by” date has passed. Same rule for berries.
6. Baby Formula and Baby Food
This one needs no clever metaphor. If it’s expired, it’s gone.
Infants don’t have fully developed immune systems, and even a minor bacterial imbalance can lead to serious consequences. Formula is highly regulated for a reason—its nutritional content and bacterial safety are calibrated down to the decimal.
Some formulas lose their nutrient potency after their expiration date, especially Vitamin C and thiamin. So even if it doesn’t spoil in the traditional sense, it may not provide the complete nutrition babies need.
If you're trying to stretch a can of formula or save baby food pouches that are a little past their date—don’t. It's not a space to save money.
7. Canned Foods
Yes, canned foods can last for years. But they don’t last forever. And when they go bad, they go very bad.
Botulism—a rare but deadly illness—thrives in low-oxygen environments, like dented or compromised cans. Most people don’t realize that once the expiry date is past, even sealed cans can develop micro leaks or internal corrosion that introduces bacteria.
Here’s how I handle it:
- If the can is bulging, leaking, or even just rusted around the seal? Out.
- If it’s past its expiry by a year or more? Unless it’s a survival situation, I don’t take the risk.
- High-acid canned foods (like tomatoes) have a shorter shelf life than low-acid ones like beans or tuna. Acid degrades the lining faster.
This is one of those corners people cut because it “looks fine.” But foodborne botulism can cause paralysis. That’s not a mild stomachache—it’s a hospital trip.
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.
Remember, expired food isn’t saving you money—it’s potentially costing you your health. Developing a proactive approach to food safety ensures that you make healthier, more informed decisions. When in doubt, trust your senses, but when it comes to risky items, trust the experts. Stay smart, stay safe, and control your kitchen (and finances) with confidence.
