30 Foods You Should Never Eat Past Their Expiration Date

Avoid foodborne illness by understanding which common foods are unsafe to consume past their expiration dates and why strict compliance is critical.

By Medha deb

Created on Sep 28, 2025

Avoid foodborne illness by understanding which common foods are unsafe to consume past their expiration dates and why strict compliance is critical.

Proper food safety is essential for maintaining good health. While many pantry staples can last well beyond their labeled dates, there are certain foods with a high risk of causing illness if consumed past their expiration or use-by dates. Understanding which products require strict date adherence, and how to spot early signs of spoilage, can help keep your kitchen and family safe from foodborne hazards.

Why Expiration Dates Matter

Expiration and use-by dates are more than just suggestions. For many foods, these dates serve as important safety markers. Perishable products can quickly become breeding grounds for bacteria like listeria, salmonella, and botulism if consumed past date, even if they look and smell fine. Always err on the side of caution and respect these labels — especially for high-risk foods and vulnerable populations such as pregnant women, older adults, and those with compromised immune systems.

Key Food Expiration Terms

Use-by: Indicates when a food is at its peak safety. Always consume before this date for perishable items.
Best-by/Best-before: Indicates when a food is at its best quality. Foods may be safe after this date but could have diminished flavor, texture, or nutrition.
Sell-by: Used for inventory purposes by stores; not a safety indicator for home use.

Foods You Must Not Eat Past Expiration Date

Below are some of the key foods that experts strongly advise you never to consume past their expiration or use-by dates, due to the risk of foodborne illness.

Deli Meats

Deli meats are notorious for harboring Listeria monocytogenes – a bacterium that thrives even at refrigerator temperatures. Illness from listeria can be severe, causing fever, muscle aches, or worse, especially for pregnant women. Never eat deli meats past their expiration date, and once opened, use within 3–5 days. Toss immediately if you notice any sliminess or sour odor.

Fresh Fish and Seafood

Fish and seafood are among the most perishable foods. Bacterial contamination happens rapidly once they begin to spoil. If you can’t cook fresh fish within 1–2 days of purchase, freeze it. Once cooked, consume within 3–4 days if refrigerated. Discard fish that has turned cloudy, smells strongly of ammonia, or feels sticky.

Poultry and Meat (Raw or Cooked)

Raw poultry and meat are frequent causes of salmonella and campylobacter outbreaks. After the use-by date, it’s unsafe to consume them —the pathogens can multiply without producing obvious changes in smell or texture. For leftovers, consume cooked meats within 3–4 days.

Eggs

Eggs are susceptible to salmonella contamination, even when they appear normal. Use eggs within three to five weeks of the packing date, and never past their expiration or use-by date. An easy freshness test is to place an egg in water: if it floats, it’s likely bad. Always err on the side of caution with eggs.

Dairy Products

Milk: Pathogenic bacteria can proliferate as milk ages. Even when refrigerated, never drink milk past its expiration date. Dispose of if it smells sour or has a lumpy texture.
Cream: Spoils rapidly and can harbor dangerous bacteria. Never risk cream that is past due or displays curdling.
Soft Cheeses (Brie, Camembert, Blue, Ricotta, Feta): These cheeses support listeria growth and should never be consumed beyond their expiration date. Discard if moldy, slimy, or foul-smelling.
Yogurt: While some yogurts last slightly longer, most should not be eaten more than a few days past date, especially those with fruit.

Prepackaged and Bagged Lettuce & Greens

Leafy greens are behind half of fresh produce food poisoning cases. Even pre-washed salads can quickly become contaminated due to moisture and handling. Use within a few days of purchase; toss if any leaves are slimy or brown. Do not eat after the expiration date—risks include E. coli and listeria.

Head Lettuce and Cabbage

Head lettuce typically lasts 5–7 days in the fridge if kept dry. Once it becomes slimy, discard the whole head. Cabbage lasts longer; peel outer leaves if they become soft, but always err on the side of caution if you notice odor, slime, or mold.

Pre-Cut Fruit and Veggies

Once fruits and vegetables are cut, their surfaces are exposed to more bacteria and spoil faster. Pre-cut items should be consumed by their printed date or within a couple of days of opening. If any smell, discoloration, or mushy pieces are present, throw away the package.

Strawberries and Other Soft Berries

Soft fruits like strawberries mold quickly after their expiration date. If you spot even a single moldy berry, discard it and check any fruit it touched. Mold can spread and produce toxins harmful to health.

Canned Goods

Type	Typical Shelf Life (Unopened)	Safety Tips
High-Acid (Tomatoes, Pineapple)	Up to 1 year past best-by	If can is undamaged. Discard if dented, rusted, or swollen.
Low-Acid (Beans, Corn)	Up to 5 years past best-by	Same as above. Never use damaged cans.

However, once opened, transfer leftovers to sealed containers and consume within a few days. If a can is visibly damaged, bulging, leaking, or spurts foam upon opening, never taste or use it — this can signal botulism, which is extremely dangerous.

Leftovers

Most leftovers are only safe for 3–4 days in the refrigerator. After that, spoilage bacteria increase the risk of food poisoning. Refrigerate within two hours of cooking, and divide into smaller portions for quicker cooling and storage.

Pâté, Hummus, and Spreads

These products are high in moisture and protein, making them susceptible to bacterial growth. Toss any container past its use-by date, and don’t risk consuming spreads that show mold growth or off-odors.

Infant Formula and Baby Foods

Never give a baby formula or baby foods past their use-by date. Their nutrient content and safety are only guaranteed until the date on the label. Discard any products that are past expiration immediately.

Fresh Baked Goods (Bread, Pastries, Bakery Treats)

Bread grows mold rapidly, especially when stored in humid places. If any mold spot appears, discard the entire loaf.
Cakes and pastries should be eaten within 2–3 days or according to the bakery label. Discard if they smell off or feel unusually moist.

Cooked Rice and Pasta

Cooked rice and pasta can support Bacillus cereus, a bacterium that can cause severe illness. Never eat cooked rice or pasta that has been refrigerated more than 3–5 days, and avoid re-heating more than once.

Jarred Garlic in Oil

Commercially jarred garlic-in-oil is safe until its expiration date thanks to preservatives. Homemade garlic in oil is extremely dangerous beyond a few days due to botulism risk and should never be made without proper canning techniques.

Shellfish

Clams, mussels, oysters, and other shellfish should never be consumed past their date. If they don’t close when tapped or have an unusual odor after cooking, discard immediately. Spoiled shellfish can cause life-threatening illness.

Frozen Meals and Ready-to-Eat Dinners

While freezing preserves food, over time freezer burn, texture decline, and quality loss can occur. Always adhere to the expiration date for ready-to-eat frozen entrees, especially those containing meat, dairy, or fish. Once thawed, never refreeze and always consume promptly.

Ground Spices

Expired spices are not dangerous, but they lose potency and flavor over time. Discard ground spices past two to three years for best results. Mold or clumping means it’s time to throw them out.

Mayonnaise and Jarred Condiments

Low-acid condiments like mayonnaise and some salad dressings can support bacterial growth if left past the expiration date. Discard if separation, off-color, or bad odor develops. Other condiments (like ketchup or mustard) can last longer but should still be tossed if texture changes or odors arise.

Unpasteurized Juices

Unpasteurized fruit or vegetable juices can contain harmful bacteria and are especially risky beyond their printed dates. Always refrigerate and finish quickly after opening.

Ready-To-Eat Fresh Meals

Freshly prepared salads, sandwiches, sushi, and grab-and-go meals spoil quickly and allow bacteria to flourish after even short periods. Consume within their labeled dates; never eat if left out for over two hours or past their expiration date.

Special Cases: Foods Typically Safe After Expiration

The following foods generally pose minimal risk when consumed after their best-before dates (but not use-by!) if stored correctly:

Pasta, rice, flour, and dried beans (if kept sealed, cool, and dry)
Hard cheeses (safe slightly past date if molded areas are cut off)
Frozen products (as long as continuously frozen and packs undamaged)

Always check for visible signs of spoilage and use your senses to evaluate safety. When in doubt, throw it out!

General Food Safety Tips

Observe ‘first in, first out’: use older foods before newly purchased items.
Store perishables at or below 40°F (4°C) and freeze quickly if you won’t use food soon.
Thaw foods in the refrigerator, not on the counter.
Cut large dishes into small portions for faster cooling and safe storage.
When handling pre-washed produce, avoid re-washing as it may introduce new contaminants.

Frequently Asked Questions (FAQs)

Q: How can I tell if a food is unsafe, even if it’s before the expiration date?

If food has an off odor, unusual color, visible mold, or a slimy or sticky texture, it is likely unsafe—even before the expiration date. Trust your senses and err on the side of caution.

Q: What’s the difference between ‘best-by’ and ‘use-by’ dates?

‘Best-by’ dates indicate when a product is at peak quality, while ‘use-by’ dates are about food safety. Never eat perishable foods past their use-by dates.

Q: Can I freeze foods to extend their safety?

Freezing greatly extends the shelf life of many foods. However, once thawed, use promptly and never refreeze previously thawed raw meat, poultry, or seafood.

Q: Are expiration dates always reliable?

While manufacturers base them on food safety data, spoilage can still occur before the date if food is improperly stored. Always inspect food for spoilage before consuming.

Q: Why are soft cheeses more dangerous than hard cheeses after expiry?

Soft cheeses contain more moisture and are better suited for dangerous bacteria and mold. Hard cheeses are less hospitable to pathogens and may be safe longer if cut around visible mold.

Key Takeaways

Respect expiration and use-by dates for all perishable foods to avoid risk of foodborne illness.
Practice proper storage, regular pantry rotation, and safe reheating methods.
Trust your senses and when in doubt, discard questionable foods rather than risk illness.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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