Is Food Safe to Eat After the Expiration Date?

You’ve undoubtedly seen the phrases “use by,” “sell by” and “best if used by” on packaging. What do those labels mean?

Date labeling on food products isn’t required by the U.S. Department of Agriculture, with the exception of infant formula, says University Hospitals registered dietitian Elizabeth Traxler, MS, RDN, LD. As a result there’s a lot of gray area. “Food manufacturers can decide if they want to put dates on labels and are allowed to write different phrases next to the dates to describe the expiration of quality for that product.”

Here's how to evaluate the freshness of food products.

Minimizing Food Waste

Confusion over expiration dates leads to a lot of waste, because people throw out food that’s still good. The dates you see on items at the grocery store generally reflect manufacturer estimates of peak quality and freshness, but they don’t mean the product is spoiled.

Most food is still safe to eat after the expiration or “use by” date. Even milk and eggs are usually safe after the expiration date. Rather than using the expiration date to determine whether to throw out food, your senses should be your guide. The taste, smell and look of the product will tell you if it’s spoiled and should be thrown out.

“Besides those physical signs, if a food item was handled improperly such as being subjected to temperatures outside of its recommended storage temperature, then it’s best to avoid consumption,” says Traxler.

Also, she says canned products with sharp dents near the seam, bulges or signs of leakage are indicators that the product should not be used.

Foods to Be Cautious About

Traxler says it’s best to be more careful with foods that have higher risk of causing illness, such as rare beef, raw fish in sushi and soft-cooked eggs with runny yolks.

Also, be cautious with:

• Unpasteurized dairy, including soft cheese like brie, camembert or feta.
• Raw fruits or vegetables with signs of wilting.
• Freshly squeezed, unpasteurized juices.

If you do consume spoiled food, it won’t necessarily make you sick, though it may cause gastrointestinal symptoms. Foodborne illness is caused by contamination with harmful bacteria such as salmonella, not natural decay.

Contamination from harmful bacteria can occur without changing how the food looks, tastes or smells typically, Traxler says. Foods such as raw fish contain bacteria that can grow to levels that may cause illness if stored for too long or left out at room temperature.

The federal government has a searchable FoodKeeper app that provides guidance on the shelf life of many products. Some examples:

• Raw salmon should be refrigerated no more than 3 days after purchase.
• Raw chicken should be refrigerated no more than 2 days after purchase.
• Low-acid canned goods (such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach) can be stored in the pantry for 2-5 years.
• Processed cheese slices can be refrigerated 3-4 weeks after purchase.
• Prepackaged luncheon meat is good for 2 weeks after purchase; 3-5 days after it’s opened.
• Apples stored at room temperature are good for 3 weeks after purchase; 4-6 weeks if refrigerated.
• Eggs are good in the refrigerator 3-5 weeks after purchase.
• Ready-to-eat cereal is good in the pantry 6-12 months; or 2-3 months after it’s opened.

Related Links

University Hospitals has a team of clinical dietitians with the expertise to provide counseling and personalized eating plans for anyone looking to enhance their health, meet nutritional goals or lose weight safely and effectively.