Food safety researchers have identified a specific group of foods that can cause serious illness, hospitalization, and in some cases death when eaten past their expiration or use-by dates. While the U.S. food labeling system is widely misunderstood, except for infant formula, product dating is not required by federal regulations. That matters because most labels on grocery store shelves reflect quality, not safety. But a subset of perishable foods is different. These are the ones where expired food health risks are real, not theoretical, and where the danger can build silently before you ever taste a problem.
Understanding why these foods are different starts with knowing what a date label actually means. A portion of food waste in the U.S. stems from consumer misunderstanding of food labels, according to Carla Schwan, a food safety specialist with the University of Georgia Cooperative Extension. “The ‘use by’ date is for consumers, indicating when the manufacturer believes the product will be at its best,” she explains. That does not mean every date is a safety deadline. Foodborne illness comes from contamination, not from the natural process of decay. The key distinction is between foods that simply deteriorate in quality after their dates and those that can harbor pathogens capable of making you seriously ill.
The federal government estimates there are about 48 million cases of foodborne illness annually in the U.S. Each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Many of those cases involve entirely preventable mistakes at home. Knowing which foods are most dangerous to eat after their expiration date is one of the simplest ways to protect yourself and your household.
Is It Safe to Eat Food After the Expiration Date?
The honest answer depends almost entirely on the food. The dates you see on items at the grocery store generally reflect manufacturer estimates of peak quality and freshness, but they do not mean the product is spoiled. Most food is still safe to eat after the expiration or “use by” date. For shelf-stable products like dried pasta, canned beans, or crackers, that is generally true. A stale cracker will not hurt you.
But for high-moisture, protein-rich, or perishable foods, the calculation changes. 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. This is the most important thing to understand: your senses are not a reliable safety test for these foods. You can eat something that looks, smells, and tastes completely normal and still end up seriously sick.
The foods below are the ones where food safety after the expiration date truly matters. For each, the risk is backed by named research, government guidance, and documented outbreak data – not guesswork.
What Happens If You Eat Expired Food? The 13 Foods With Real Health Risks
1. Infant Formula
Infant formula is the only food product for which federal law mandates a printed expiration date. Federal regulations require a “Use-By” date on the product label of infant formula. Using formula by this date ensures that it contains each nutrient in the quantity listed on the label. After that date, nutrient levels cannot be guaranteed to meet what the label claims, which matters enormously for a baby whose entire diet may depend on formula.
Dr. Alexa Mieses Malchuk, a family physician at UNC Health, puts it clearly: “Do not feed your baby formula that has expired. Formula is not crafted to last forever. Nutrients can degrade and bacteria can grow over time. This can be harmful to infants and children.” This is the one food on this list where zero flexibility is appropriate. Discard expired formula immediately.
2. Deli Meats
Deli meats sit near the top of the list of foods that cause food poisoning after expiration date. The reason is Listeria monocytogenes, a bacterium with a uniquely dangerous property: it continues to grow at refrigerator temperatures. Deli products are kept refrigerated, but refrigeration does not kill Listeria. That means a package of sliced turkey or ham sitting in your fridge past its use-by date is an environment where bacteria can multiply unchecked.
As of November 2024, a total of 61 people infected with the outbreak strain of Listeria were reported from 19 states in an outbreak the CDC linked to deli meats sliced at retail counters. For women who are pregnant, Listeria can cause pregnancy loss, premature birth, or a life-threatening infection in newborns. For people 65 years or older or who have a weakened immune system, Listeria often results in hospitalization and sometimes death. According to the Mayo Clinic’s guidance on Listeria infection, keep opened deli meats no more than 3-5 days and sealed factory packages no more than two weeks.
3. Soft Cheeses
Hard cheeses like cheddar and Parmesan have relatively low moisture content, making them harder for bacteria to penetrate. If mold appears on the surface, it does not mean the cheese is ruined. Mold needs moisture to send roots into food, and hard cheese is too dry for that penetration. You can cut away the spot plus an inch around it and eat the rest. Something you should never do with soft cheeses like brie or ricotta, where mold spreads through the entire block.
Soft cheeses, which are high in moisture, are more likely to be contaminated than hard cheeses. Outbreaks of Listeria infection have been linked to many kinds of soft cheeses, including queso fresco and Brie. A CDC study published in the journal Emerging Infectious Diseases found that of 58 listeriosis outbreaks reported during 1998-2014, a total of 17 (30%) were associated with soft cheese and resulted in 180 illnesses, 14 fetal losses, and 17 deaths. Once a soft cheese – cream cheese, ricotta, queso fresco, brie, goat cheese – has passed its use-by date or shows any sign of mold, discard the entire container.
4. Ground Meat
Ground meat has a shorter safe window than most people realize. The grinding process is the key problem. When meat is ground, more of the meat is exposed to harmful bacteria. Any contamination that was on the surface of a cut of beef gets distributed throughout the entire package. The result is a much higher risk profile per serving.
The USDA’s Food Safety and Inspection Service is direct on timelines: store ground beef at 40 degrees F or below and use within 2 days, or freeze. E. coli O157:H7 is the most well-known STEC (Shiga toxin-producing E. coli), though other STEC strains have also been identified. STECs produce large quantities of a potent toxin that forms in the intestine and causes severe damage to the lining of the intestine. This causes a disease called hemorrhagic colitis, and may also cause hemolytic uremic syndrome, particularly in young children. If your ground beef is sitting in the fridge past day two, freeze it or throw it out.
5. Eggs
Eggs present a specific risk tied to Salmonella – a bacterial infection that the CDC estimates causes approximately 1.35 million infections in the United States every year. Some infected chickens produce eggs that contain Salmonella before the shell is even formed. The shell does not protect completely, and as an egg ages past its safe window, the internal protective barriers weaken.
According to University of Georgia food safety specialist Carla Schwan, eggs can be safely eaten three to five weeks after purchase, even if the “sell by” date has passed – provided they have been properly refrigerated the entire time. A useful freshness test: place the egg in a bowl of cold water. A fresh egg sinks. One that floats has developed a large gas pocket and should be discarded.
6. Raw Fish and Shellfish
Raw fish is one of the most time-sensitive foods in any kitchen. 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. Put seafood on ice or in the refrigerator or freezer soon after buying it. If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40°F or below.
Shellfish carry an additional layer of risk. A majority of seafood outbreaks result from the consumption of raw or undercooked bivalve molluscan shellfish contaminated with enteric viruses. One of the major enteric viruses associated with shellfish is norovirus, which is one of the causative agents of viral gastroenteritis in humans and has caused several outbreaks throughout the world. Once the use-by date on raw fish or shellfish has passed, the window for safe consumption has closed. Discard it and do not rely on smell alone to judge freshness, since dangerous bacterial levels can build before any odor develops.
7. Sprouts
Raw sprouts – including alfalfa, clover, mung bean, and radish varieties – are grown in exactly the conditions that bacteria love: warm temperatures, high humidity, and abundant moisture. Sprouts present a unique risk to consumers because they require humidity and warmth to grow. These same conditions are ideal for pathogens such as Salmonella, Listeria, and E. coli O157:H7. Bacteria can internally infect seeds and multiply to high levels during sprouting.
The FDA’s guidance on sprout production notes that between 1996 and 2020 in the United States, FDA observed 52 reported outbreaks of foodborne illness associated with sprouts. Together, it is estimated that these outbreaks resulted in at least 2,700 cases of illness, 200 hospitalizations, and three deaths. Eat sprouts within 2 days of purchase, and if they look slimy or smell off even before the date has passed, throw them away. Children, older adults, pregnant women, and people with weakened immune systems should avoid eating raw sprouts of any kind.
8. Bagged Leafy Greens
Pre-washed, bagged salad greens are one of the most consistently recalled food categories in the United States. Leafy greens are among the most widely consumed vegetables and an important part of an overall healthy diet. However, while millions of servings are consumed safely every day, leafy greens have been repeatedly associated with illnesses caused by Shiga toxin-producing E. coli (STEC), the most common of which is E. coli O157:H7.
The plastic bag environment that keeps greens convenient is also part of the problem. Pre-washed bagged salads save time in the kitchen. They also trap moisture inside the plastic bag. This damp environment is the perfect breeding ground for E. coli and Salmonella. Once the leaves inside become wilted, slimy, or discolored, the cellular breakdown of the plant tissue has already begun, and rinsing under water does not remove embedded bacteria. Consume bagged greens before the printed date, or sooner if any visible deterioration appears.
You can find more guidance on foods to toss right away on The Hearty Soul’s page on foods that never expire, which explains the science behind why some foods last far longer than their labels suggest.
9. Unpasteurized or Raw Milk
Pasteurized milk offers substantial safety protection because the heating process kills harmful bacteria. Raw milk – milk that has not been pasteurized – carries a different risk profile entirely. Raw milk and products made from raw milk, including cheese, ice cream, and yogurt, might contain Listeria and other harmful germs.
While good practices on farms can reduce contamination, they cannot guarantee safety from harmful germs. Pasteurized milk offers the same nutritional benefits without the risks of raw milk consumption. CDC recommends that everyone choose pasteurized milk and dairy products. For pasteurized milk that has passed its sell-by date, use your senses – sour smell and curdling are reliable indicators it has turned. But for raw or unpasteurized milk products, treat the use-by date as a firm boundary.
10. Mayonnaise and Egg-Based Spreads and Condiments
Commercial mayonnaise is pasteurized and contains acid as a preservative, which gives it some built-in protection. However, once opened, the safety seal is broken, and the clock starts running. Potato, tuna, or egg salads are more susceptible to bacterial growth because they have more instances of exposure – say, when you take a few scoops at a time from the container or simply forget that the salad has been sitting there for days. And once your pasta salad has been contaminated, you are more at risk for food poisoning.
Homemade mayonnaise is a separate concern. While an egg’s shell may seem to be a perfect barrier to contamination, some infected chickens produce eggs that contain Salmonella before the shell is even formed. Raw eggs are used in homemade versions of foods such as mayonnaise and hollandaise sauce. Keep opened commercial mayo refrigerated and discard it within 2 months of opening, or immediately if it changes color, smell, or texture.
11. Fresh Chicken and Raw Poultry
Raw poultry carries one of the highest bacterial contamination rates of any food in the grocery store. According to the CDC, one in 25 packages of chicken at the grocery store have Salmonella in them. Beyond Salmonella, Campylobacter is the leading cause of bacterial gastroenteritis in the U.S. and is particularly associated with poultry.
The refrigerator should be at 40°F or below and the freezer at 0°F or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days. Chicken that has passed its use-by date, smells sour or off, or has a slimy surface texture should be discarded immediately. Cooking will kill bacteria on the surface, but it will not neutralize all toxins that may have already formed in meat that has been sitting too long.
12. Cooking Oils (Especially Seed and Nut Oils)
Cooking oils do not harbor bacteria the way animal proteins do, but they carry a chemical risk after expiration that is just as relevant to your long-term health. The process is called oxidation, when oxygen reacts with the unsaturated fatty acids in the oil over time, breaking them down into harmful compounds.
Over time, as oil degrades, it can develop harmful compounds that may be detrimental to health if consumed in excessive amounts. These compounds can include free radicals and trans fats, which have been linked to various health concerns such as inflammation, oxidative stress, and an increased risk of heart disease. Oils rich in polyunsaturated fats – such as sunflower, flaxseed, and walnut oils – are the most vulnerable. During the oxidation process, expired oils produce substances like aldehydes and 4-Hydroxynonenal (4-HNE). These compounds have been linked to various health problems, including liver damage, neurodegenerative diseases, and an increased risk of certain cancers. Store oils in dark, cool locations in sealed containers, and discard any oil with a sour, bitter, or rancid smell.
13. Opened Low-Acid Canned Goods With Damage
Most canned goods are extremely shelf-stable when sealed and undamaged. In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned food, such as meat, poultry, fish, and most vegetables, will keep 2 to 5 years if the unopened can remains in good condition and has been stored in a cool, clean, and dry place.
The danger zone is cans that are damaged, bulging, or leaking. If you notice bulging cans, this could indicate bacterial contamination, making the food unsafe. Similarly, if cans become dented, the food within could potentially be compromised. Bad smells can indicate botulism, a toxin that cannot be destroyed by cooking. Botulism – caused by Clostridium botulinum bacteria – thrives in low-oxygen environments like sealed cans, and even a small amount of the toxin can cause life-threatening paralysis. Never taste the contents of a can to test whether it is safe. If the can is bulging, leaking, or deeply dented near a seam, discard it without opening.
Read More: 18 Foods To Toss As Soon As They Expire
Can Expired Food Make You Seriously Ill?
Yes, and the severity depends on which food it is, how long it has been past its date, and the health of the person who eats it. Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Listeria in particular can take up to 10 weeks to produce symptoms, which means you may not connect an illness to a specific meal you ate weeks earlier.
Listeria can cause severe illness (known as invasive listeriosis) when the bacteria spread beyond the gut to other parts of the body. Pregnant people typically experience only fever, fatigue, and muscle aches. However, Listeria infection during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn. People who are not pregnant may experience headache, stiff neck, confusion, loss of balance, and convulsions, in addition to fever and muscle aches. Salmonella, while less severe in most healthy adults, hospitalizes approximately 19,000 people every year in the United States.
The populations most vulnerable to serious outcomes from expired food dangers are adults over 65, pregnant women, infants, and people with compromised immune systems. For these groups, the foods on this list carry a meaningfully higher risk of hospitalization.
What to Do Now
The practical rules here are straightforward. For the 13 foods listed above, treat the use-by or expiration date as the hard boundary it is meant to be – especially for deli meats, infant formula, soft cheeses, ground meat, raw fish, and poultry. Food safety depends more on storage conditions than a printed date, so keep your refrigerator at 40°F or below, and freeze anything you will not use within the recommended window. When in doubt, use the USDA FoodKeeper app, a free tool with storage guidelines for more than 650 foods and beverages.
The broader principle is calibrated, not alarmist. Most of what sits in your pantry – dried goods, canned foods in good condition, shelf-stable sauces – is perfectly fine past the date on the label. Wasting good food is genuinely costly and unnecessary. But the 13 categories covered here are different. They are the foods where food expiration date risks are real, where the bacteria that cause serious illness can grow invisibly, and where a small amount of attention to dates and storage conditions pays direct dividends for your health.
Medical Disclaimer: This information is not intended to be a substitute for professional medical advice, diagnosis, or treatment and is for information only. Always seek the advice of your physician or another qualified health provider with any questions about your medical condition and/or current medication. Do not disregard professional medical advice or delay seeking advice because of something you have read here.
A.I. Disclaimer: This article was created with AI assistance and edited by a human for accuracy and clarity.
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