30 Foods You Should Never Eat Past the Expiration Date

Spotting spoilage cues on packaging can keep hidden hazards from reaching your table.

By Medha deb

Created on Sep 24, 2025

Spotting spoilage cues on packaging can keep hidden hazards from reaching your table.

While many consumers are confused by terms like “sell-by,” “use-by,” and “best-before” on food packaging, experts agree that for certain foods, these dates mean more than just taste or quality. Some foods pose serious health risks when consumed past expiration, ranging from food poisoning to life-threatening infections. This comprehensive guide covers the top foods that should never be consumed beyond their labeled date, how spoilage occurs, and practical tips to help keep your kitchen safe.

Understanding Expiration Dates: What Do They Mean?

Food manufacturers use various terms to indicate peak quality or safety:

Sell-by: Tells stores how long to display the product for sale. It’s not a safety guide for consumers.
Best-by/Best-before: Indicates when a product will have the best flavor or quality. It is not a purchase or safety date.
Use-by: The last date recommended for the use of the product at peak quality. For foods where safety is a concern, never consume after this date.

Many shelf-stable foods remain safe past “best-by” dates, but some perishables can quickly become hazardous as bacteria or mold multiply rapidly without evident warning signs. Below, find the essential list of foods you should always discard when their expiration date passes or when spoilage is detected.

Milk, Half and Half, Whipping Cream

Milk and similar products supply a protein-rich environment perfect for bacterial growth. Signs of spoilage include:

Sour odor
Off color
Curdling texture

Most dairy milks last about one week after opening but never consume raw milk (unpasteurized) under any circumstances due to the risk of Salmonella, E. coli, Listeria, and Campylobacter contaminations.

Cream Cheese, Cottage Cheese, Ricotta

Soft cheeses spoil quickly due to high moisture content. Even unopened, mold and bacteria migrate easily through these foods. Always discard if you notice:

Visible spoilage
Mold growth
Change in texture or odor

Shredded Cheese

Shredded cheeses may last a week past their sell-by date if unopened. Once opened, however, mold develops and spreads rapidly. If you detect any molds—even a single spot—discard the entire package because contamination likely extends beyond the visible growth.

Eggs and Egg Substitutes

Fresh eggs last up to 3–5 weeks in the refrigerator.
Egg substitutes (cartons) have a shorter shelf-life and should be discarded immediately after the expiration date due to heightened risk of bacterial contamination.

Expired eggs can carry Salmonella, leading to foodborne illness.

Deli Meats

Deli meats, especially those sliced at the counter, generally last 3–5 days in the refrigerator. Once slime or off odors appear, it’s often too late. These meats are notorious carriers of Listeria, which flourishes even at cold temperatures:

Can cause fever, muscle aches, diarrhea
Risks are far greater for pregnant women, elderly, and immunocompromised

Jarred Condiments

Condiments like mayonnaise, ketchup, or salad dressings provide a breeding ground for bacteria once opened and exposed to utensils. Warning signs include:

Liquid separation
Change in color, flavor, or odor
Mold at the rim or inside the jar

Toss immediately once expired or upon any visual or sensory deterioration.

Soft Cheeses (Brie, Ricotta, Cream Cheese)

Aged hard cheeses are less risky, but soft cheeses present high risks due to their moisture and permeability:

If opened, consume within days and always adhere to expiration dates.
Discard at first sign of mold or off smell.

Fresh Berries

Delicate berries—like strawberries, raspberries, blueberries—can go from fresh to moldy overnight. If you discover:

Fuzzy white or gray mold
Soft spots or leaking juices
Pungent odor

Remove and discard the affected berries and any fruit touching the mold, as contamination spreads rapidly in such moisture-rich foods.

Leafy Greens and Vegetables

Spinach, kale, lettuce, and other leafy greens become bitter and prone to bacterial growth near and past expiration. Watch for:

Wilting or yellowing
Slime
Mold spots

Expired greens are linked to outbreaks of E. coli and other pathogens, often causing stomach upset or worse.

Seafood (Fresh and Packaged)

Fish and shellfish spoil very quickly.
Signs of spoilage include a strong “fishy” odor, slimy surface, or color change.
Expired seafood can cause severe food poisoning due to rapid bacterial growth and toxin formation.

Infant Formula

Infant formula is one of the few foods where expiration is strictly regulated for both nutritional and safety concerns. Never use formula beyond the marked date:

Expired formula may lose vital nutrients
Potential for bacterial contamination
Severe risk for infants with developing immune systems

Nuts

While nuts appear shelf-stable, they contain oils that go rancid over time. Past expiration, they may taste bitter and carry off odors. Eating rancid nuts is unpleasant and may cause mild gastrointestinal upset.

Cooking Oils

Unopened oils typically last about a year. Once opened:

Use within six months
Check for sour, bitter, or off smells
Discard immediately if taste or odor changes

Canned Goods

High-acid items (tomato sauce, pineapple) may last a year post-best-by date if unopened. Low-acid canned vegetables (like beans, corn) may last up to five years—but always check for:

Dents, swelling, or rust
Leaks or spurts upon opening

Any of these can signal dangerous bacterial contamination, including botulism risk.

Garlic in Jars (Especially in Oil)

Commercial jars of garlic (with preservatives) last 8–12 months unopened, and around a month after opening. Homemade garlic-in-oil mixtures are especially dangerous, as the low-oxygen environment can allow botulism spores to thrive. Never store homemade garlic and oil mixes in your fridge or pantry.

Ground Spices

While spices rarely become hazardous, ground varieties (like paprika, cumin, cinnamon) lose flavor and potency over time, and may attract mold or insects. Always discard if musty-smelling or discolored. Most should be used within 1–2 years of opening for maximal flavor and safety.

Leftovers & Restaurant Takeout

Leftovers should be consumed within 3–4 days.
Bacterial growth occurs even under refrigeration, especially if foods sat at room temperature before refrigeration.
Multi-component dishes (e.g., pizza, casseroles) are risky, as some ingredients spoil faster than others.

If in doubt, throw it out—food poisoning can begin before obvious spoilage sets in.

Mushrooms

Mushrooms are vulnerable to quick spoilage due to high moisture and porosity. If you notice sliminess, dark spots, or sour odors, discard immediately.

Cold-Pressed Juice

Unpasteurized, cold-pressed juices can harbor dangerous bacteria and yeast. Always adhere to listed expiration, and beware secondary fermentation (bubbles or fizz).

Sprouts

Raw sprouts (like alfalfa or bean sprouts) are notorious for carrying E. coli and Salmonella, especially past expiration. They should be consumed promptly and only while fresh.

Bread and Baked Goods

Mold develops internally as well as on the surface.
Discard at any sign of mold, as spores may affect adjacent slices unseen.

Yogurt

Yogurt with high moisture spoils quickly. Discard when you see liquid separation, mold, or sour smells.

Pasta Salad and Mayonnaise-Based Dishes

These are especially at risk for staphylococcus and salmonella contamination past expiration.
Discard once the labeled date has passed, or within 3–4 days of preparation.

Sliced Fruits & Prepackaged Produce

Precut produce is exposed to air and moisture, making it prone to bacterial growth, even before visible spoilage occurs. Use within the recommended date and discard immediately if mushy, off-smelling, or spotted.

Table: Foods Most Dangerous After Expiration

Food Type	Risks	Maximum Safe Duration
Milk, Cream	E. coli, Salmonella, Listeria	1 week after opening
Deli Meats	Listeria, Staph	3-5 days after opening
Eggs	Salmonella	Up to 5 weeks
Infant Formula	Nutrient Loss, Bacteria	Never past expiration
Seafood	Bacterial toxins	Discard at expiration
Soft Cheese	Mold, Listeria	1 week, use-by date

General Spoilage Signs to Watch For

Mold (visible growth of any color)
Unusual, sour, or foul odors
Changes in texture (slimy, curdled, dry)
Color changes or dark spots
Swollen packaging, cans, or lids

Expert Tips for Kitchen Safety

Label homemade leftovers with the prep date.
Refrigerate perishable foods within two hours (one hour if above 32°C/90°F).
Store dry, shelf-stable items in cool, moisture-free locations and in airtight containers.
Purchase only what you’re likely to consume before the expiration date.

Frequently Asked Questions (FAQs)

Q: How strict should I be about expiration dates?

A: For shelf-stable goods (canned items, dry pasta), expiration dates generally indicate a quality standard, but for high-risk perishables like meat, eggs, dairy, and baby formula, adhere strictly and discard after expiration.

Q: Can you eat foods safely if there is no sign of spoilage, even if expired?

A: Some foods may be safe if stored properly and show no spoilage signs, but many bacteria and toxins are invisible. For high-risk foods, don’t rely solely on appearance or smell.

Q: Is mold on bread or cheese safe to cut away?

A: Mold spreads farther than the visible area, especially in soft cheeses and bread. Discard the entire product if any mold is seen.

Q: How can I extend the life of my groceries?

A: Store perishables at proper temperatures, seal containers tightly, and consume earlier items first (practice FIFO: First In, First Out).

Q: What about frozen foods?

A: Freezing halts most bacterial growth, but quality declines after prolonged storage. Always check for ice crystal build-up, color change, or texture loss.

Final Pointers

When in doubt, throw it out. Food poisoning can occur before food appears or smells spoiled.
Never consume raw milk, expired infant formula, seafood, or deli meats past their expiration dates.
Be especially careful with foods for children, elderly, or anyone with compromised immunity.

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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