Food expiration dates are not suggestions—they are critical indicators of when a product may become unsafe. Ignoring these warnings can expose you to foodborne illnesses caused by bacteria, mold, or other harmful pathogens. To protect your health, it’s essential to know which items you should never consume once they expire. Below, we dive into 14 common foods you should be especially cautious about.
Understanding Expiration Dates
Before we list the high-risk foods, it’s important to understand the types of expiration labels you’ll see on food packages:
- “Sell By”: This tells retailers when to remove the product from shelves. It’s not a safety date but a guide for inventory management.
- “Use By”: This is the last date recommended for consuming the product while it’s at its peak quality. This date is often about both safety and quality.
- “Best Before”: This suggests when the food will be at its best flavor and texture—not necessarily when it becomes unsafe.
Understanding these differences helps you make safer, smarter food decisions.
Why Some Foods Are More Dangerous Than Others
Not all foods are equal when it comes to spoilage. Some are more prone to bacterial growth and contamination because of their moisture content, how they’re processed, and their nutritional makeup.
Foods that are high in moisture or protein—like meat, seafood, and dairy—are particularly risky. These are perfect breeding grounds for bacteria such as Salmonella, E. coli, and Listeria. Consuming them beyond their safe window increases the risk of serious illness.
Meat and Poultry
High in Moisture, High in Risk
Raw or cooked, meat and poultry should never be consumed after their expiration date. These foods support the growth of harmful bacteria like Salmonella, Listeria, and E. coli. Even if they look or smell okay, bacteria can still be present.
Tip: Always store meats at 40°F (4°C) or below, and freeze them if you’re not using them soon.
Seafood
Extremely Perishable
Fish and shellfish spoil quickly due to their pH level and delicate structure. Eating expired seafood increases the risk of scombroid poisoning, caused by elevated histamine levels, or bacterial infections.
Tip: Consume seafood as soon as possible after purchase, and never ignore the expiration date—even in frozen form.
Dairy Products
Milk, Yogurt, Cream, and More
Dairy is particularly risky because it can harbor Listeria, especially soft or unpasteurized versions. Spoiled dairy often smells sour, appears curdled, or changes texture.
Tip: If you notice even a slight change in smell or texture, it’s best to throw it out—even if it’s before the expiration date.
Eggs
A Hidden Hazard
Though eggs can sometimes last a bit beyond their “sell by” date, they should be handled with caution. Spoiled eggs can cause serious food poisoning from Salmonella.
Tip: Do the float test—place an egg in a glass of water. If it floats, it’s bad. If it sinks and lies flat, it’s safe.
Cooked Rice
Breeding Ground for Bacteria
Leftover rice can harbor Bacillus cereus, a bacteria that can cause nausea and vomiting. This risk increases dramatically after a couple of days, even if the rice looks fine.
Tip: Store cooked rice in the fridge immediately and consume within 1–2 days.
Canned Goods
Not as Long-Lasting as You Think
Canned goods might have a long shelf life, but they’re not eternal. Once expired, they can develop botulism, a potentially deadly illness. Check for bulging, rust, or leaks.
Tip: Always inspect cans before opening, even if they’re within date. When in doubt, throw it out.
Deli Meats
Listeria Loves Cold Cuts
Even with preservatives, deli meats can become unsafe quickly. Listeria can thrive in refrigerated environments, making expired deli meats dangerous.
Tip: Store deli meats tightly sealed and consume within 3–5 days of opening.
Soft Cheeses
Moisture Means Mold
Soft cheeses like brie, blue cheese, and ricotta spoil faster than hard cheeses. Their high moisture content makes them more vulnerable to bacterial growth.
Tip: Always smell and inspect cheese carefully before eating. If there’s any mold or change in texture, discard it.
Pre-Packaged Salads
Fresh but Fragile
These salads contain raw vegetables that can harbor bacteria. Wilted, slimy greens are a clear sign of spoilage, but contamination can happen even before visible changes occur.
Tip: Eat within a day or two of purchase and store in the coldest part of your fridge.
Frozen Foods
Not Spoil-Proof
Freezing slows spoilage but doesn’t prevent it entirely. Freezer burn, broken packaging, or power outages can compromise frozen food safety.
Tip: Always label and date your frozen foods. Stick to recommended storage times.
Condiments
Surprising Shelf Risks
Mayonnaise, ketchup, mustard, and salad dressings can go bad, especially once opened. Mold and bacteria can grow inside the container after the expiration date.
Tip: Always refrigerate condiments after opening, and toss any with off smells or separation.
Bread and Baked Goods
Mold is the Main Threat
Bread, muffins, and pastries are prone to mold growth, especially in warm or humid environments. Mold can release toxins and even impact air quality.
Tip: Store bread in a cool, dry place. Freeze if not using soon. Don’t try to cut off the mold—it penetrates deeper than it looks.
Baby Formula
Extremely Time-Sensitive
Baby formula is regulated strictly for a reason. Nutrient degradation and bacteria risks make expired formula unsafe for infants.
Tip: Always check the date before every use and discard any unused formula that’s past its prime.
Fresh Juices (Unpasteurized)
Spoils Fast Without Heat Treatment
Unpasteurized juices are not heat-treated to kill bacteria. Once expired, they can contain E. coli, Listeria, or Salmonella.
Tip: Drink unpasteurized juices within 2–3 days and always keep them refrigerated.
Quick Safety Tips
- Don’t rely solely on looks or smell—some dangerous bacteria don’t show signs.
- When in doubt, throw it out.
- Always follow proper food storage guidelines (fridge below 40°F / freezer at 0°F).
- Label leftovers and write storage dates to avoid confusion.
Frequently Asked Questions
Is it safe to eat food a day or two past the expiration date?
Sometimes, yes. For low-risk items like dry pasta or crackers, it might be okay if they show no signs of spoilage. But for meats, dairy, or seafood, it’s not worth the risk.
Can you eat canned goods after the expiration date?
It depends. If the can isn’t damaged and the food smells and looks fine, some items might still be edible. However, eating expired canned goods increases the risk of botulism.
What’s the difference between ‘Best Before’ and ‘Use By’ dates?
‘Best Before’ relates to quality, not safety. ‘Use By’ indicates when a food should no longer be consumed for safety reasons.
Is mold on bread safe if you cut it off?
No. Mold roots spread beyond what’s visible. Eating moldy bread can cause allergic reactions or respiratory issues.
Why are soft cheeses more dangerous than hard cheeses?
Soft cheeses contain more moisture, which promotes faster bacterial growth. Hard cheeses are more stable and resistant to spoilage.
Final Thoughts
Being mindful of expiration dates isn’t about being wasteful—it’s about protecting your health. Spoiled food can contain invisible, harmful pathogens that could lead to serious illness. Always store food properly, check for signs of spoilage, and when in doubt, toss it out.