Many people mistakenly believe that dates printed on food packaging mark the exact moment a product becomes unsafe, but most labels indicate quality rather than safety. “Sell-by” dates guide stores on how long to display items, while “use-by” or “best if used by” dates reflect peak freshness, flavor, and texture. Closed or coded dates are mainly for manufacturer tracking. Except for infant formula, the FDA does not require expiration dates on most foods, and many products remain safe well beyond the printed date. However, understanding these dates is still important, especially for high-risk foods where bacteria can grow undetected. Harmful microbes do not always affect taste, smell, or appearance, so consuming certain perishable items past their recommended dates can lead to foodborne illness.

Some foods require extra caution. Egg substitutes, soft cheeses like ricotta and cream cheese, fresh meat, deli items, shellfish, and cold-pressed juices are particularly vulnerable to bacterial growth and should be used or discarded promptly. Prepared or frequently handled foods, including potato and egg salads or jarred condiments, can also become unsafe over time. Even produce such as leafy greens, berries, and sprouts can harbor pathogens despite looking fresh. When it comes to high-risk foods, it is safer to prioritize caution and discard items that are questionable, ensuring both freshness and health while avoiding serious illness.