Many people assume that any date printed on food packaging signals the moment a product becomes unsafe, but that isn’t always true. Most date labels are intended to guide retailers or indicate peak quality rather than food safety. “Sell-by” dates tell stores how long to display an item, while “use-by” and “best if used by” dates refer to flavor, texture, and freshness. Closed or coded dates are primarily for manufacturer tracking. With the exception of infant formula, the FDA does not require expiration dates on most foods, and many items remain safe beyond those printed dates.
Despite this, expiration guidance still matters, especially for foods that carry a higher risk of bacterial growth. Harmful bacteria do not always cause obvious spoilage, meaning food can look and smell fine while still being unsafe to eat. For certain perishable items, consuming them after their recommended date can significantly increase the risk of foodborne illness, even if there are no visible warning signs.
Egg substitutes and soft cheeses are among the most sensitive foods. Liquid egg products spoil faster than whole eggs and should be used within days of opening. Soft cheeses such as ricotta, cream cheese, feta, and goat cheese are prone to mold and bacterial growth and should be discarded once past their date or after about a week of opening.
Prepared and frequently handled foods pose additional risks. Jarred condiments can become contaminated through repeated use, while potato and egg salads are especially vulnerable due to frequent exposure during serving. Cold-pressed juices, unlike pasteurized varieties, lack treatments that kill bacteria and should never be consumed past their expiration date.
Animal-based products require extra caution. Fresh meat and fish should be cooked or frozen promptly, with ground meat and deli meats posing higher risks due to bacterial spread and Listeria growth. Shellfish, particularly oysters, can harbor dangerous bacteria if consumed past their safe window.
Produce is not exempt from risk. Fresh berries, leafy greens, and sprouts can carry harmful pathogens even when they appear fresh. When it comes to high-risk foods, it is safer to discard questionable items than to risk serious illness.