We do not encourage food wastage, but it is crucial to publicize the importance of knowing just when to throw out expired foods. Although it is true that some foods are safe even when they are past their expiration date, you must know that is not always the case.
Read on for 10 food items you must never eat once they have expired—better to be safe than in the ER!
Understanding Food Date Labels
Before we dive in, let’s brush up on important dates to watch out for on food packaging:
Date Label What It Means
Sell-by date How long the store has to display the product
Use-by date When the manufacturer thinks the product will be at its peak quality
Best if used by date The best date for flavor and quality
Closed date or coded dates The packing number that the manufacturer uses
Important: None of the above are expiration dates, nor do they indicate whether food is safe for consumption or not. The FDA allows manufacturers to sell almost any food past these dates, with baby formula being the exception. Manufacturers are not required to put any of these dates on their food; the decision is totally up to them.
That is why you must always check food expiration dates—they will help you stay away from food poisoning.
10 Foods You Must Never Eat Past Expiration
1. Leafy Greens
Risk Why
Bacteria Can harbor E. coli and other pathogens
Why they are risky Typically touched by many hands during production
Additional concern Also applies to leafy greens left out on shelves
Safety tip: Thoroughly wash all types of greens before eating and never consume them after any date posted on the bag.
2. Ground Meats
Risk Why
Bacteria Prone to rapid bacterial growth
Shelf life The FDA says ground meat is not safe for consumption after two days of purchase
Safety tip: If you have too much on hand, freeze it to preserve it for longer periods.
3. Deli Meat
Risk Why
Listeria A bacteria that can replicate even at low temperatures (like in your refrigerator)
Shelf life Should never be eaten after expiration
Safety tip: Consume deli meats promptly after purchase, or freeze for longer storage.
4. Soft Cheeses
Risk Why
Bacteria and mold Soft cheeses have shorter shelf lives than harder cheeses like cheddar or gouda
Why they are more vulnerable They can be easily penetrated by bacteria and mold
Safety tip: Discard soft cheeses past their expiration date to avoid food poisoning.
5. Fish
Risk Why
Bacteria Fish are no less prone to bacteria than meat
Shelf life Should be consumed within 1–2 days of purchase
Safety tip: If not using immediately, keep fish tightly wrapped in moisture-proof freezer paper or foil and freeze.
6. Jarred Condiments
Risk Why
Bacterial exposure Tends to have more exposure to bacteria; can lead to foodborne illness
Signs of spoilage Water floating on top, discoloration, or weird smells
Safety tip: Discard immediately if you notice any signs of spoilage. Disinfect areas they may have splashed on during opening.
7. Cold-Pressed Juice
Risk Why
No pasteurization Unlike typical processed juices, cold-pressed juices are not pasteurized
Bacterial contamination Much more prone to bacteria contamination
Safety tip: Consume cold-pressed juices quickly and never past their expiration date.
8. Shellfish
Risk Why
Bacteria Like other seafood, raw shellfish can only last 1–2 days in the fridge
Signs of spoilage Strange color or unusual odor
Safety tip: If you notice any strange color or odor, throw it out immediately.
9. Potato Salad (and Egg Salads)
Risk Why
Bacterial growth Similar to jarred spreads, potato and egg salads are more susceptible to bacteria
Why they are risky Taking a few scoops at a time from the container introduces more bacteria, increasing the risk of contamination
Safety tip: Discard potato and egg salads past their expiration date and avoid leaving them out at room temperature for extended periods.
10. Fresh Berries
Risk Why
Short lifespan Raspberries and strawberries are only good for about three days after purchase
Blueberries Can last a few days longer in the fridge
Safety tip: Freeze berries that you will not be eating anytime soon.
Quick Reference: Expired Foods to Avoid
Food Key Risk Shelf Life Action
Leafy greens E. coli, bacteria By posted date Discard after date
Ground meat Bacterial growth 2 days Freeze if not using
Deli meat Listeria By posted date Never eat past date
Soft cheese Bacteria, mold Short shelf life Discard past date
Fish Bacterial growth 1–2 days Freeze if not using
Jarred condiments Bacterial exposure By posted date Discard if signs of spoilage
Cold-pressed juice No pasteurization By posted date Consume quickly
Shellfish Bacterial growth 1–2 days Discard if off color/odor
Potato salad Bacterial growth By posted date Discard past date
Fresh berries Short lifespan 3–5 days Freeze if not eating soon
Final Thoughts
Food safety is not something to guess about. While some foods are perfectly fine past their “best by” dates, others can become dangerous. The foods listed above are particularly risky due to their susceptibility to bacterial growth.
Do Don’t
Check expiration dates regularly Assume all foods are safe past their dates
Freeze items you will not use in time Leave perishable foods at room temperature
Trust your senses—if it looks or smells off, throw it out Eat anything that seems spoiled
Clean surfaces that come into contact with expired food Risk food poisoning by eating questionable items
When in doubt, throw it out. Your health is worth more than a few dollars of food.