Got stashes of old of pasta, frozen veggies and cans of soup? From eggs to oil, here's what to toss, and what's still edible.
There’s a market near my house that sells expired food. The prices can’t be beat, and I like the concept of not needlessly tossing away old goods. Plus wasting food almost feels like a crime lately, with grocery prices high and so many people challenged by SNAP benefit delays. But are items past their expiration dates actually safe?
“If stored properly, many foods can be safely consumed long past the date on the label,” says Brian Labus, a food safety expert with the University of Nevada. “Over time, the taste, texture or color of the foods might change, but that doesn’t mean it will make you sick.”
If you’re wondering whether it’s safe to break open that expired can of beans, package of frozen burgers or carton of eggs, here’s what to know about food expiration dates.
What Are Food Expiration Dates?
Barring meat and dairy, most food expiration dates don’t signify safety, but rather when a product will taste its best. The US government doesn’t actually require expiration dates on any food products, except for infant formulas.
“Unfortunately, many people assume that once that date passes, the food is unsafe, and that misconception leads to tons of unnecessary food waste each year,” says Melissa Vaccaro, senior food safety program specialist at the National Environmental Health Association.
How Are Food Expiration Dates Decided?
In general, it’s up to food manufacturers to set their own product expiration dates, with some testing guidelines provided by the FDA, USDA and state jurisdictions. Shelf-life tests measure how food changes over time, under normal storage conditions, and include:
- Microbial growth, for how quickly a product spoils
- Chemical changes, like oxidation and loss of nutrients
- Quality degradation of taste, color and texture
Expiration vs. Best By Date: What’s the Difference?
There are no laws about how expiration dates are phrased, but in general, this is what they mean.
“Best If Used By” and “Best Before”
Foods are freshest before these dates, but often remain safe afterward. Labus uses diet soda as an example, in which artificial sweeteners break down over time. “If you drink a diet soda that sat in the back of the fridge for a year, it isn’t going to be sweet anymore and may even taste terrible, but it isn’t going to make you sick,” he says.
“Sell By”
These dates help store managers rotate food, allowing us enough time to eat it before it spoils. “Sell by dates are more for the retailer to figure out how to move product off the shelves from a business standpoint,” says food scientist Brian Chau.
“Use By”
Sometimes these are the last date the manufacturer recommends for top quality, but they can also indicate a safety limit. “This is the one you should consider the drop-dead date for a product, especially for perishable foods like prepared salads, fresh pasta and so on,” says consumer protection attorney Vineet Dubey.
“Expiration”
Expiration dates are mostly used with baby formula and supplements to signal when food nutrients and safety decline.
Can You Eat Food Past the Expiration Date?
It depends on the type of food and how it’s been handled. “If food was stored in a hot garage, the freezer lost power or the fridge door was left open frequently, the labelled date may no longer be reliable,” says Vaccaro.
Canned Food
Canned food can last indefinitely, though taste and texture degrade over time. Never eat cans that are bloated, leaking or that spew liquid when opened. Also, bad smells can indicate botulism, a toxin that cannot be destroyed by cooking.
Storage tip: Store cans in a cool, dry place, away from extreme heat or freezing temperatures.
Frozen Food
Foods kept constantly frozen can last forever, says Labus. The downside is that food frozen for a long time doesn’t taste as good, especially once freezer burn and ice crystals set in. Frozen dinners and other double-packed items tend to last longer than berries, fish and meat. “Generally, try to get through those in six to eight months to get the best taste from them,” says Dubey.
Fresh Produce
It’s easy to tell when produce has gone bad. “It will get mushy, slimy or smell bad,” says Labus. “Let your eyes and nose be your guide when it comes to deciding if the produce is still edible.”
Storage tip: Keep the fridge at or below 41°F, and put greens in the high-humidity drawer.
Dairy
Yogurt, milk, cottage cheese and other dairy products can last a few extra days. But it’s also common for them to spoil before the date on the label. “Smell and visual tests are good indicators,” says Chau.
Storage Tips: Keep the fridge temperature below 41°F and avoid storing dairy products in the door.
Meat and Poultry
Sell-by and use-by dates on meat are vital to follow. “Experts recommend tossing these items if they’re [expired], or if you’re unsure about storage conditions,” says Vaccaro. “Bacteria multiply quickly even under refrigeration.”
Storage tip: Freeze what you don’t use immediately, and keep meat in vacuum bags to prevent bacterial growth, says chef Chuck Hayworth.
Eggs
In general, eggs are safe to eat until they smell bad. Other no-gos include items with pink or iridescent discoloration or a cracked shell. Otherwise, using old eggs is more about cooking convenience, as the yolk membrane starts to weaken after four or five weeks. “If you are scrambling them it won’t matter,” says Labus. “But it might be harder to keep the yolks from breaking if you are cooking them over-easy.”
Storage tip: Keep eggs in their original carton, in the main part of the fridge.
Dry Goods
When stored properly, grains, beans, spices, flours, pasta, crackers, cereal, and other dry goods can last for years and remain safe to eat, even if they become stale. “The important word here is ‘dry’, says Labus. “Moisture is a major enemy in trying to keep food safe to eat over time.” Exposure to the air can also ruin the flavor and texture.
Also keep an eye out for tiny pests, says Dubey. “You may have the cleanest home around, but weevils will still find their way into that four-year-old bucatini you’ve been saving.”
Storage tips: Keep dry goods in airtight containers, away from heat and sunlight.
Oils and Condiments
Over time, light, oxygen and heat can turn oils rancid. If it smells bad, toss it. “Although it’s not likely to make you sick, it shouldn’t be used in cooking because it will ruin the taste of your food,” says Labus.
As for condiments, major brands are typically safe for a very long time, says Chau. But, “If homemade or artisanal, the shelf life might be shorter depending on the components of the ingredients.” Do a smell test and check for mold near the lid.
Storage tips: Keep oil in glass bottles, away from heat, or in the fridge for added longevity.
Which Foods Should You Avoid Eating Past the Expiration Date?
- Infant formula
- Raw meat, poultry and seafood
- Ready-to-eat meats, like deli slices and hot dogs
- Soft cheeses and dairy products
- Bagged salads
- Ready-to-eat refrigerated foods like potato and tuna salads
- Foods that show signs of spoilage, regardless of the date
- Medications, which can lose their potency over time and even become toxic.
About the Experts
- Melissa Vaccaro, MS, CP-FS, PCQI, is a senior food safety program specialist at the National Environmental Health Association, and an expert in retail food safety and processed food systems. She frequently trains regulators across the United States on the intersection of food safety, environmental health and emergency preparedness.
- Brian Labus is an infectious disease epidemiologist with over 25 years of experience in outbreak investigation, disease surveillance and food safety. He is an associate professor of epidemiology and biostatistics at the University of Nevada, Las Vegas, School of Public Health.
- Brian Chau is a food scientist, fungal fanatic and food systems analyst who runs Chau Time, an F&B R&D and Ops consulting firm. He has helped launch more than 500 SKUs across 13 categories including shelf stable foods from jams and jellies to pickles and sauces.
- Vineet Dubey is a Los Angeles-based attorney at Custodio & Dubey LLP. He specializes in product liability and consumer protection.
- Chuck Hayworth is a private chef and medical meal specialist who helps post-op patients, professional athletes and others. He runs The Resort Chef, in North Carolina.
