In the midst of this pandemic, many of us are digging deep into our pantries. Whether we're trying to minimize trips to the grocery store or waiting on food deliveries, it's important not to toss out foods past their expiration dates just yet. Surprisingly, they may still be perfectly fine to eat, depending on the product and how it was stored.
You see, those dates on the packaging are just estimates of how long the food will maintain its peak quality, but consuming it after the date may still be safe in many cases. (However, it's worth noting that baby formula is the exception; its dates are federally regulated and should be strictly adhered to.)
Understanding what these dates actually mean is key:
- "Use by" dates are recommendations from the food manufacturer on when the product will be at its best quality. Eating it after this date should generally not pose a risk.
- "Expiration" dates indicate when the product will no longer be considered fresh. While it's a rough guideline, you can often use your judgment to determine if the food is still safe to eat.
- "Sell by" dates are meant for stores to know how long to display the product. You can still consume the product after this date, but its quality and flavor may have declined. It's important to note that this date isn't about food safety.
- "Best by" dates also indicate quality rather than food safety, offering a rough recommendation from the manufacturer.
Amanda A. Kostro Miller, RD, LDN, emphasizes, "Keep in mind that if a food item was/is not properly handled even before the labeled dates, it still may have a chance of being contaminated," says Amanda A. Kostro Miller, RD, LDN. "It is important that we store, cook, serve and put away food items in a safe manner to avoid contamination and foodborne illness."
Here Are 11 Foods That Stay Good After Their Expiration Date
1. Hard Cheese
Hard cheeses such as Parmesan can maintain their edibility even as they age. If the best-by date has elapsed, you might notice the formation of white or blue-green mold on the surface. Simply remove the mold, trim away the affected portions, and the remainder of the cheese is suitable for consumption.
2. Eggs
While eggs are prone to spoilage like other animal products, their shelf life can be prolonged with proper handling. When stored in the refrigerator at 40 degrees Fahrenheit, eggs can remain viable for consumption for approximately three to four weeks after their packing date.
3. Granola And Celeral
Dry, processed foods, like granola and cereal, possess minimal moisture content, which reduces their susceptibility to spoilage. This characteristic allows them to remain safe for consumption one to three weeks past their expiration date. Dried fruits, chips, and crackers also maintain their quality for an extended period for the same reason.
4. Bread
Bread can remain palatable for about a week beyond its expiration date, although vigilance against mold is advised. Regardless, store bread in a dry and cool environment. Freezing bread can further extend its shelf life, preserving it for approximately three to six months. While its freshness and flavor may diminish over time, it remains suitable for consumption.
5. Pasta
With their low moisture content, both white and whole-wheat pasta can resist rancidity. Consequently, it's generally safe to consume pasta up to two years beyond its expiration date. Dry rice and uncooked oats adhere to the same principle, although their quality may diminish over time.
6. Canned Corn
Canned corn ranks among the longest-lasting food items. Although its best-by date typically spans three to five years, it can still be consumed one to two years beyond that period. The canning process effectively eliminates microorganisms, preventing food spoilage in the absence of oxygen.
7. Dry Ingredients
White flour, salt, baking soda, baking powder, and sugar are considered pantry essentials due to their extended shelf life.
According to Janilyn Hutchings, an accredited food safety expert at State Food Safety: "Since there is no moisture in dry ingredients, they're less susceptible to bacterial growth in general. Salt in particular never really goes bad because it doesn't have the means to support bacterial growth and it's often used as a preservative since it's really good at preventing that growth. Don't eat any dry ingredients that have an unnatural smell or signs of a pest infestation."
8. Milk
Dairy milk typically remains drinkable for up to a week past its expiration date, although its freshness may diminish after about 2-3 days. Before use, give it a sniff to ensure it hasn't developed a sour odor. The processing method of the milk can also influence its shelf life; pasteurized, UHT (Ultra High Temperature), and raw milk each have varying durations. For further details, refer to this informative article!
9. Nuts
Nuts possess minimal moisture content but their high-fat composition necessitates careful inspection if they've been stored in the pantry for an extended period. If they emit a grassy or paint-like aroma, appear dark or oily, or exhibit water damage on the packaging, it's best to discard them. Storing nuts in a cool, dry place is ideal; if space allows, refrigeration is an option. Otherwise, a cool, dark cupboard suffices.
10. Root Vegetables
Root vegetables such as beets, carrots, and parsnips can maintain their quality for several weeks without any adverse effects on taste.
Jennifer Kaplan, who teaches at the Culinary Institute of America, suggests: "In general, the fresher the food and the more water and oil content it contains, the quicker it will spoil. That's because moisture breeds microorganisms and oils contain fats that oxidize when exposed to heat, light, and air that can lead to rancidity."
Auto Draft11. Honey
Honey is renowned for its eternal shelf life. With its low moisture content, acidity, high sugar concentration, and presence of hydrogen peroxide, honey creates an unfavorable environment for most microbes. If properly sealed and stored in a dry location, honey will never spoil.
How to Tell When A Food Goes Bad
"When in doubt, use your senses of sight, feel, and smell to check if food has gone bad. If it smells off, feels off, and looks off, chances are it is," Norton says. "For example, spoiled milk will have an unpleasantly sour or even putrid smell. Meat that has a pungent, ammonia-type smell, that's developing a green hue and is slimy is also bad."
Discoloration or mold on vegetables and fruits indicates rancidity.
Furthermore, refrain from consuming canned goods under the following conditions: if they're dented or bulging, if the seal is broken, if streaks of dried food are present at the top, or if the contents emit an off-putting odor, display an unnatural color, or exhibit foamy/cotton-like mold on the surface.
"Foods tend to display very apparent signs of spoilage: mold, foul odor, discoloration, and literal breakdown of structural integrity," explaines Devon Golem Ph.D., RD. "A best practice is to mark the date of opening any product and then refer to FDA information such as the FoodKeeper app to decide whether or not to discard a food product."
