Eating food past the date printed on the package can lead to a spectrum of outcomes, ranging from a decrease in quality to a serious foodborne illness. The public often mistakes the dates on food for a definitive safety deadline, leading to the unnecessary disposal of perfectly good food. Understanding that these dates are primarily about freshness, rather than safety, is the first step in making informed decisions. The true risk of eating “expired” food lies in the potential presence of harmful microorganisms, which can grow regardless of the calendar date if the food has been improperly handled or stored.
Understanding Food Dating Labels
The dates printed on food packaging are generally not regulated federal mandates for safety, but instead are manufacturer or retailer suggestions for peak quality. Phrases like “Best if Used By” or “Best By” indicate the period when the product is expected to retain its best flavor and texture. After this date, the food may not taste as fresh, but it is still safe to eat, provided it shows no signs of spoilage. The “Sell By” date is mainly an instruction for the retailer, telling them how long to display the product for inventory management. Consumers can safely use the food for several days or even weeks beyond this date if it has been stored correctly.
The “Use By” date represents the last date the manufacturer recommends using the product for peak quality. Infant formula is the only food product in the United States legally required to have a “Use By” date, as this date guarantees the formula contains the full nutritional value listed on the label.
Sensory Indicators of Spoilage
To determine a food’s safety, relying on your senses is more reliable than trusting the printed date on the package. The physical signs of spoilage are caused by the growth of spoilage bacteria, yeasts, and molds that degrade the food’s quality, making it unappetizing. These organisms are different from the pathogenic bacteria that cause illness.
A three-part sensory check involves inspecting the food’s sight, smell, and texture. Visually, look for obvious signs like fuzzy mold growth on bread or cheese, or discoloration, such as a graying or greening tint on meat. For smell, a sour, rancid, or foul odor is a strong indicator of bacterial activity, particularly noticeable in dairy and meat products. Finally, check the texture, as a slimy or sticky surface on meat or a mushy consistency in produce are clear signs of deterioration.
Milk that has curdled or separated is also a texture change indicating spoilage. If any of these sensory checks indicate a problem, the food should be discarded immediately, regardless of the date on the label.
Potential Health Consequences
Consuming food contaminated with harmful pathogens, called foodborne illness or food poisoning, is the main danger of eating spoiled food. This illness is not caused by the spoilage organisms that make food smell bad, but by invisible bacteria like Salmonella, E. coli, Campylobacter, or Listeria. These bacteria, or the toxins they produce, attack the gastrointestinal tract, leading to symptoms.
The onset of these symptoms can occur anywhere from a few hours to several days after ingestion, depending on the specific pathogen involved. For instance, certain strains of E. coli can cause severe, bloody diarrhea and abdominal pain. The most common symptoms include:
- Abdominal cramps
- Nausea
- Vomiting
- Diarrhea
- A low-grade fever
The severity of the illness depends on the type and amount of pathogen consumed, as well as the individual’s overall health and age. While most cases are mild and resolve on their own, severe foodborne illness can lead to serious complications like severe dehydration, kidney failure, or neurological damage. Certain groups, including young children, older adults, pregnant women, and those with weakened immune systems, face a higher risk of serious or life-threatening outcomes.
What to Do If You Become Sick
If you experience mild symptoms of foodborne illness, the focus should be on rest and preventing dehydration. Vomiting and diarrhea cause the body to lose fluids and electrolytes quickly, making it necessary to sip small, frequent amounts of water or an electrolyte solution. Avoid drinking large amounts at once, as this can worsen nausea and vomiting. Do not take anti-diarrheal medications without consulting a healthcare professional, as they can slow the body’s natural process of eliminating the harmful organisms or toxins.
You should seek immediate medical attention if you experience “red flag” symptoms. Signs of severe dehydration include feeling dizzy when standing, having a dry mouth and throat, or infrequent urination. These serious indicators include:
- Diarrhea that lasts longer than three days
- A fever above 101°F (38.3°C)
- Bloody diarrhea or vomit
- Signs of severe dehydration