We’ve all opened the refrigerator, found something a few days past its date, and wondered whether it was still safe to eat. Throwing away perfectly good food feels wasteful, especially with grocery prices being what they are.
The tricky part is that not every date printed on food packaging means the same thing. Most best-by and sell-by dates are about quality rather than safety, and some foods can remain perfectly fine beyond those dates when stored properly.
However, certain foods spoil quickly or can carry harmful bacteria that you can’t always see or smell. According to food safety experts, these 15 foods deserve extra caution once they’ve passed their recommended storage time or started showing signs of spoilage.
Deli Meats
That package of turkey or ham might look perfectly fine, but deli meats can harbor Listeria, a bacteria that can grow even in the refrigerator. Opened packages and freshly sliced deli meats should generally be eaten within three to five days, so don’t rely on the printed date if they’ve already been sitting in your fridge longer than that.
Soft Cheeses
Cream cheese, ricotta, cottage cheese, and other soft cheeses contain plenty of moisture, making them more vulnerable to spoilage. Unlike some hard cheeses, you shouldn’t simply cut away mold from soft cheese because contamination can spread beyond what you can see.
Bagged Leafy Greens
Prewashed spinach, lettuce, and salad mixes are convenient, but moisture trapped inside the packaging can cause them to deteriorate quickly. If the leaves become slimy, develop an unpleasant smell, or show signs of decay, throw them away rather than trying to salvage the good-looking pieces.
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Fresh Berries
Strawberries, raspberries, and blackberries can develop mold surprisingly quickly, especially when moisture collects inside their containers. If you find a moldy berry, discard it and any berries touching it, then carefully inspect the rest for signs of spoilage.
Raw Sprouts
Alfalfa, clover, and bean sprouts grow in warm, humid conditions that also allow bacteria such as Salmonella and E. coli to multiply. Because contamination isn’t always visible, raw sprouts are especially risky for pregnant women, young children, older adults, and people with weakened immune systems, even before their expiration date.
Fresh Shellfish
Oysters, mussels, and clams are highly perishable and can carry harmful bacteria, including Vibrio, that may cause serious illness. Keep them properly refrigerated, follow recommended storage times, and discard shellfish with signs of spoilage or shells that fail appropriate freshness checks.
Ground Beef and Turkey
Ground meat can spoil faster than whole cuts because grinding distributes bacteria throughout the meat. Raw ground beef and turkey should generally be cooked or frozen within one to two days of refrigeration, even if the package’s printed date is later.
Cooked Leftover Rice
Cooked rice can contain Bacillus cereus spores that survive cooking and become a problem when rice is left at unsafe temperatures. Refrigerate rice promptly, use it within three to four days, and discard any that sat at room temperature for more than two hours.
Infant Formula
Unlike most foods, infant formula has a federally regulated use-by date that should be followed. After that date, the manufacturer no longer guarantees that the formula contains the required nutrients in the amounts listed on the label, so expired formula should never be used.
Raw Chicken
Raw chicken can carry bacteria such as Salmonella and Campylobacter, even when it looks and smells normal. The USDA recommends cooking or freezing fresh poultry within one to two days of refrigeration, so don’t assume it’s safe simply because the package date hasn’t passed.
Related: These Impressive Recipes Start with Canned Beans
Eggs
Eggs don’t automatically become unsafe the day their printed date passes, but they can spoil or carry Salmonella if handled improperly. Keep them refrigerated in their original carton, follow recommended storage times, and discard eggs with cracked shells, unusual odors, or other signs of spoilage.
Raw Fish
Fresh fish has a relatively short refrigerator life, and waiting too long to cook it can increase the risk of foodborne illness. The FDA recommends using refrigerated seafood within one to two days or freezing it; fish that smells sour, rancid, or strongly of ammonia should be discarded.
Restaurant Leftovers
That takeout container from earlier in the week might still look appetizing, but cooked leftovers don’t last indefinitely. Most refrigerated leftovers should be eaten within three to four days, provided they were refrigerated promptly after the meal.
Fresh Sausages
Raw breakfast sausage, Italian sausage, and other fresh sausages are highly perishable because they’re made from ground meat. They should generally be cooked or frozen within one to two days of refrigeration, and any sausage that develops a sour odor, slimy texture, or other signs of spoilage belongs in the trash.
Homemade Soups and Stews
A big pot of homemade soup can provide meals for several days, but it can also become unsafe when stored too long or cooled improperly. Refrigerate soups and stews promptly in shallow containers, eat them within three to four days, or freeze portions you won’t finish in time.
