While some foods may come with a little extra wiggle room, certain treats should never, ever be consumed after their sell-by date. Here are 15 examples that you should never mess with after their expiration date.
Eggs
Eggs are a staple in many diets, but consuming them past their expiration date can lead to serious health problems. Salmonella, a type of bacteria, can grow in old, rotten eggs, resulting in vicious food poisoning that can cause vomiting, diarrhea, and abdominal pain.
Shellfish
You might relish a succulent lobster or shrimp, but when out of date, shellfish poses a significant risk. Shellfish can harbor harmful bacteria and viruses, leading to illnesses that include Hepatitis A. So, when in doubt, throw it out.
Mayonnaise
Store-bought mayonnaise is highly susceptible to bacteria growth — especially after it’s been opened. Its egg-based composition creates a favorable environment for bacteria that can cause digestive issues and even severe food borne illnesses.
Ground Meat
Ground meat, whether it’s beef, chicken, pork, or turkey, should be consumed as fresh as possible. This type of meat has a larger surface area for bacteria to grow, which significantly increases the risk of contracting foodborne illnesses like E. coli.
Reader’s Digest notes, “The USDA says that ground meat should be eaten or frozen within two days of purchase—whether it’s beef, pork, turkey, lamb or another type.”
Raw Milk
Raw milk can harbor dangerous microorganisms, such as Salmonella, E. coli, and Listeria, which multiply over time. Consuming raw milk past its prime can lead to a (serious) stomach ache and in some extreme cases, kidney failure — or even death.
Mushrooms
Consuming mushrooms past their prime is a gamble you don’t want to take. Over time, mushrooms can develop harmful bacteria and toxins. If they smell off, have a slimy texture, or exhibit discoloration, it’s best to discard them.
Berries
As delightful as they are, berries can easily become breeding grounds for mold. The high moisture content and natural sugars present in these fruits promote mold growth, which can produce harmful toxins causing allergic reactions or respiratory problems.
Pre-Packaged Greens
Pre-packaged greens, such as lettuce, spinach, and kale, are often convenient for busy individuals. However, they can become contaminated with E. coli (or other harmful bacteria) if stored improperly or consumed beyond their expiration date.
Sprouts
Sprouts, while nutritious, can house dangerous bacteria like E. coli and Salmonella. As they need warm, humid conditions to grow – the same conditions bacteria thrive in – it’s not worth the risk to try to sample sprouts past their prime.
Soft Cheeses
Although certain cheeses are meant to age, soft cheeses like brie, camembert, and ricotta aren’t in this category. As they age, these cheeses can develop harmful bacteria and molds, which can lead to food poisoning if consumed.
Taste of Home explains, “Softer cheeses like ricotta, cream cheese, or goat cheese, are more susceptible to mold and bacteria and should be tossed at the first sign of spoiling or once the expiration date has passed, whichever comes first. As a general rule of thumb, softer cheeses last about one week in the refrigerator after opening.”
Sushi
The raw fish in sushi makes it a potential breeding ground for bacteria. Consuming sushi after its intended date could lead to foodborne illnesses like Vibrio vulnificus infection — so make sure to always eat sushi as close to its pack date as possible.
Deli Meats
Deli meats, although convenient, can quickly become a host for bacteria like Listeria when stored for too long. If these meats are consumed past their sell-by date, they can cause illnesses that will be especially dangerous for pregnant women.
Delish says, “Moisture combined with a lack of salt speeds up spoilage in foods like deli meats while dry foods such as rice and pasta enjoy longer shelf lives . . . If your cold cuts smell sour or look slimy, it’s time to toss them.”
Chicken
Outdated chicken is a common source of food poisoning, as a stale chicken can easily harbor Salmonella and Campylobacter bacteria. Consuming it can lead to symptoms like diarrhea, fever, and stomach cramps.
Raw Oysters
Like other shellfish, raw oysters can carry viruses and bacteria, including Vibrio vulnificus, which can cause severe illnesses. These pathogens can multiply rapidly in oysters that are old or improperly stored.
Leftovers
Finally, leftover food from the previous days can be a source of foodborne illnesses if not stored and reheated properly. Pathogenic bacteria multiply every 20 minutes at room temperature, transforming even the most delicious leftovers into a serious health risk.
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