Can You Still Eat After the Expiration Date?

December 24, 2025 •

4 min read

According to the USDA, Americans waste about a third of the food supply, with much of this waste driven by confusion over date labels like 'sell by' or 'best if used by'. The safety of consuming food past its printed date depends entirely on the type of food and the specific label, not just the date itself.

Quick Summary

Deciphering food date labels is key to minimizing waste and avoiding health risks. The 'Use By' date indicates a safety concern, while 'Best By' refers to quality and flavor. Always inspect food for signs of spoilage before consuming anything past its prime.

Key Points

Use By vs. Best By: A 'Use By' date is a strict safety guideline for perishable foods, while a 'Best By' date indicates peak quality, not safety.
Check Perishables Carefully: Never eat food after its 'Use By' date, even if it looks and smells fine, as invisible harmful bacteria may be present.
Use Senses for Best By: For products with a 'Best By' date, use your sight and smell to check for spoilage before eating or discarding them.
Canned and Frozen Goods: Canned foods and properly frozen items are generally safe long past their dates, though their quality may diminish over time.
Recognize Spoilage Signs: Foul odors, mold, texture changes, discoloration, and swelling packaging are clear indicators of spoilage and mean the food should be discarded.
Store Food Correctly: Always follow storage instructions to maximize food freshness and safety, including keeping your refrigerator at or below 40°F (5°C).
Prioritize Safety Over Waste: While reducing food waste is important, do not risk your health by consuming any food that shows clear signs of spoilage or is past a critical 'Use By' date.

Debunking Expiration Date Myths: Safety vs. Quality

One of the most common kitchen questions is whether a food item is still edible after its stamped date has passed. The simple answer is: it depends entirely on the label. Many people confuse 'Best By,' 'Sell By,' and 'Use By,' leading to a significant amount of unnecessary food waste. Understanding the purpose behind each label is the first step toward becoming a more informed and safe consumer.

The Use By Date: A Safety Warning

The 'Use By' date is the most critical label for food safety. It appears on highly perishable foods that are microbiologically sensitive and are likely to pose a health risk if consumed after this date. Examples include refrigerated deli meats, ready-to-eat salads, and other items with a short shelf life. Eating these foods after the 'Use By' date, even if they appear and smell normal, can lead to food poisoning from bacteria that are not detectable by your senses. It is always safest to discard any food that has passed its 'Use By' date, regardless of its appearance.

The Best By Date: A Quality Indicator

In contrast, the 'Best By' or 'Best Before' date is an indicator of quality, not safety. After this date, the food may lose some of its peak flavor, texture, or nutritional value, but it is generally still safe to consume. This is common for many shelf-stable products. For example, biscuits might become stale, and spices may lose their pungency, but they won't make you sick. The key is to trust your senses—look for obvious signs of spoilage, but don't automatically throw out a product just because it's past its 'Best By' date.

Shelf-Stable and Frozen Foods: Lasting Power

Many items in your pantry and freezer can be safely consumed long after their 'Best By' date. Canned goods, dried pasta, rice, and frozen foods are designed for long-term storage. For canned goods, as long as the can is in good condition—without rust, dents, or swelling—the contents are likely safe for years. However, quality may degrade over time, affecting taste and texture. Freezing essentially acts as a 'pause button' for food, stopping the growth of bacteria. While the texture may change upon thawing, the food remains safe indefinitely if kept frozen.

A Visual Guide: Expired vs. Spoiled

It's crucial to distinguish between food that has merely passed its 'Best By' date and food that is genuinely spoiled. Spoiled food will exhibit clear sensory warnings.


Sign of Spoilage	Description	What to do
Foul Odor	A sour, rancid, or unpleasant smell is a strong indicator of bacterial growth.	Discard immediately. The smell is a clear warning sign.
Visible Mold	Mold, which can appear as furry spots of various colors, is a sign that the food has been contaminated.	Throw away. Do not attempt to cut off the moldy part, as roots are often invisible.
Texture Changes	Food that becomes slimy, mushy, or sticky has undergone microbial changes.	Discard. The texture change indicates significant bacterial activity.
Discoloration	Unnatural color changes, especially darkening or patches, can signal decay.	Toss the food. This indicates chemical changes or rot.
Swelling Packaging	A can or package that is bulging is a major red flag, potentially indicating botulism.	Extremely dangerous. Do not open; discard immediately and carefully.

How to Safely Handle Food Near its Date

To reduce food waste and stay safe, proactive measures are key. Following proper storage instructions on the packaging is essential, especially for refrigerated products. For items approaching their 'Use By' date, cooking them thoroughly can destroy harmful bacteria, and subsequent freezing can extend their life. Freezing is an effective way to preserve food, but once defrosted, it should be cooked within 24 hours. Maintaining a refrigerator temperature of 40°F (5°C) or below is also vital to slow bacterial growth.

The Importance of Proper Storage and Hygiene

Ultimately, the 'expiration date' is only one piece of the puzzle. Proper food handling practices are paramount to preventing foodborne illness. Always wash your hands, surfaces, and utensils thoroughly to prevent cross-contamination. Use airtight containers to store leftovers and pantry staples. When in doubt, it is always safest to throw it out. While reducing food waste is a noble goal, it should never come at the expense of your health. Relying on sensory cues for 'Best By' items is acceptable, but for 'Use By' products, the date is a non-negotiable safety guideline. For further authoritative information, consult the Food Safety and Inspection Service of the USDA.

Conclusion

Navigating food date labels can be confusing, but a simple rule of thumb can prevent both illness and waste. The 'Use By' date is a strict safety deadline, especially for high-risk perishable items, and should never be ignored. The 'Best By' date, however, is a quality guideline, allowing for a more flexible approach based on visual inspection and smell. By understanding these distinctions and implementing proper food storage techniques, consumers can make safer, smarter choices and significantly reduce household food waste.

Frequently Asked Questions

A 'Best By' date refers to the product's peak quality and flavor, while a 'Use By' date is a safety guideline for highly perishable foods. You can often eat items past their 'Best By' date, but never after their 'Use By' date.

Yes, if the food is past its 'Use By' date or is visibly spoiled, you are at risk of food poisoning from harmful bacteria like Salmonella or E. coli. These bacteria cannot be detected by sight or smell.

The sniff test can be a good indicator for some foods past their 'Best By' date, but it is unreliable for foods with a 'Use By' date. Many dangerous bacteria that cause illness produce no noticeable odor.

Shelf-stable canned goods can be safe for years past their 'Best By' date, provided the can is free of rust, swelling, or deep dents. The main issue will be a decline in quality over time, not safety.

Yes, freezing is an effective way to stop bacterial growth and preserve food. For items near their 'Use By' date, you can cook and then freeze them. Always label the frozen food and use it within a reasonable time for best quality.

If a can or package is swollen, dented, or leaking, it should be discarded immediately. A bulging can can be a sign of botulism, a serious and potentially fatal form of food poisoning.

Yes, storage instructions, such as 'Refrigerate after opening,' are crucial for maintaining food safety and quality. Failure to follow them can cause food to spoil much faster than the labeled date.