Most shoppers glance at an expiration date and assume it’s a strict deadline for safety. But “use by,” “sell by,” and “best by” dates can mean very different things — and misunderstanding them contributes to both unnecessary food waste and real food-poisoning risks. Understanding the difference can help protect your health while saving you money.
When “Expired” Doesn’t Mean Unsafe
Contrary to common belief, many food products remain safe for days or even weeks beyond their labeled date. The U.S. Department of Agriculture (USDA) explains that most printed dates are about quality, not safety. “Best by” means the product may no longer taste its freshest after that date, but it’s not necessarily harmful.
Examples include:
- Dry pasta, rice, and grains: if kept sealed and dry, these foods can remain edible for months.
- Canned goods: properly stored cans last up to two years, as long as the can isn’t bulging, rusting, or leaking.
- Frozen foods: as long as they stay continuously frozen, bacteria cannot grow, even if the printed date has long passed.
Consumers can safely rely on sight and smell for these products — if there’s no odor, discoloration, or mold, they’re likely fine.
When Expired Foods Become Dangerous
The real danger lies with ready-to-eat or high-moisture foods, where bacteria thrive. Dairy products, deli meats, cooked leftovers, and pre-packaged salads can quickly harbor pathogens such as Listeria monocytogenes, Salmonella, and E. coli.
Listeria, in particular, can continue to grow slowly even in refrigerated environments. That’s why eating expired yogurt, cold cuts, or soft cheeses is risky — they may look and smell fine while still carrying invisible bacteria. Symptoms of Listeria infection can appear weeks later and range from mild stomach upset to severe complications such as miscarriage or meningitis.
The Hidden Costs of Food Waste and Food Poisoning
Throwing out perfectly safe food wastes both money and resources — the Environmental Protection Agency estimates that 30–40% of the U.S. food supply ends up in landfills. But the opposite mistake — eating truly spoiled food — can lead to hospitalization or even death. Striking a balance requires paying close attention to storage conditions and food type.
If you experience vomiting, diarrhea, fever, or dehydration after eating any questionable product, seek medical attention immediately. In many food-poisoning cases, a doctor’s report can help trace outbreaks back to a contaminated source, protecting others from harm.
Legal Rights After a Food-Poisoning Incident
When contaminated food reaches store shelves, consumers have legal recourse. Food manufacturers, restaurants, and distributors have a duty of care to provide safe products. If they fail — by improper storage, negligent labeling, or contamination — victims may be entitled to compensation for medical bills, lost wages, and pain and suffering.
For guidance on how to preserve evidence, report illness, and pursue a claim, contact a nationally recognized food-poisoning attorney.
Smart Safety Tips
- Understand the label: “Best by” = quality; “Use by” = safety; “Sell by” = inventory control.
- Inspect before you eat: bulging cans, cloudy liquids, or bad odors are warning signs.
- Keep food cold: store perishables below 40°F and discard cooked leftovers after 3–4 days.
- Avoid taste-testing questionable food: even a small bite can contain dangerous bacteria.
- Sanitize your refrigerator: wipe shelves regularly to prevent bacterial buildup.
Proper food safety starts with knowledge. Knowing when it’s safe to stretch a “best by” date—and when to throw food out—can prevent both waste and illness. But if an expired or contaminated food product causes harm, you don’t have to handle the aftermath alone. Seek both medical help and legal advice to ensure your health and rights are protected.
