Is It Safe to Eat Food Past the Best-By Date? Experts Explain

If you’ve ever looked at the best-by or sell-by on a jar and wondered if you should toss it or keep it in the pantry, you’re far from alone. We tapped experts to explain what to know about food expiration dates and safety.

Every year, nearly 120 billion pounds of food is wasted in the U.S. alone. Surprisingly, experts say that confusing date labels on food packaging contribute to this issue. A study by the nonprofit ReFed found that up to seven percent of food waste in the U.S. can be attributed to confusion around the labels on food packaging. By better understanding what the labels on your food say, you can avoid wasting perfectly good food.

Sell-by dates indicate a target deadline for retailers to sell goods, but many people interpret them incorrectly and toss food after that date. California recently became the first state to ban sell-by dates for most food packaging, in hopes of reducing food waste. Other states have also introduced bills or similar policy initiatives to simplify date labeling and address food waste.

Below, learn what food safety experts say you should know about the differences between sell-by and best-by dates and how you can tell if your food is still safe to eat.

When it comes to reducing food waste at home, there’s a distinct difference between the various food date labels you see at the grocery store. Part of the reason California chose to ban sell-by labels is that they don’t convey anything meaningful to consumers.

As food safety and policy expert Dr. Darin Detwiler explains, a sell-by date is "literally about stock rotation." For example, he notes, if you go to the store now, you’ll likely see Halloween-themed cereal boxes with instructions to "stop selling on November 1st." On the other hand, "best-by dates indicate when a product may start losing freshness," says Detwiler. However, that doesn’t mean it’s unsafe to eat after that date. A use-by or freeze-by date indicates the safety date of the food item, according to the legislation.

Instead of relying strictly on these labels, Detwiler recommends using your senses — sight, smell and taste — to determine if food is still good to consume. Good Housekeeping's Nutrition Director Stefani Sassos, M.S., R.D.N., agrees. “It’s most important to use common sense and check for signs of spoilage,” Sassos advises.

In general, shelf-stable foods — such as jerky, canned goods, bottled items and dry grains like rice and flour — are typically safe to eat after the "best-by" date on the label, with a few exceptions.

"If a can is dented, rusted or bulging, skip it," advises Good Housekeeping's Chief Food Director, Kate Merker. However, if a can shows no obvious signs of spoilage, Merker feels comfortable cooking with it. "Canned beans and tomatoes are what I stock the most," she says. "I'll use them in soups, chilis, stews and sauces, regardless of how long they've been on my shelves."

For more guidance on shelf-stable foods, check out this fact sheet from the USDA.

However, just because food is safe doesn’t mean it will still taste good, Merker explains. “I've found that the best-by date can directly relate to the taste and texture of food,” she says. “The further you get from the best-by date, the more you should adjust your expectations.”

This is especially true for frozen items. “Freezer life can be tough,” Merker adds. While most foods can be safely frozen for months or even longer, their taste, texture and nutritional value may start to decline over time.

In addition to checking the packaging, looking, smelling and tasting are other important ways to assess your food’s safety and freshness.

“It’s important to educate yourself on signs of food spoilage,” says Sassos. “We often think of visual indicators like mold, but you should also pay attention to off odors, flavors or textures.” While being mindful of food waste is important, don’t hesitate to toss something if you’re on the fence. “If you’re questioning it,” Sassos adds, “chances are something is off.”

Merker agrees, noting, “I grew up in a household where the sniff-and-then-taste test was paramount to all — except, of course, when there was visible mold.” Sassos also emphasizes that proper food storage is crucial to preventing waste: “Food spoilage can happen much faster if food isn’t stored or handled properly.”

In addition to quality, there’s evidence that the nutritional value of food can decline over time, particularly produce. This depends on the type of food and how it's stored, says Sassos. For example, “if a food container has been open for a week and exposed to light and air, it can lose some of its nutritional benefits.” However, she adds, “it’s not something to lose sleep over.”

Of course, there are some products where you should never ignore the best-by or use-by date. “Infant formula, for sure,” says Sassos. As for meats, poultry and dairy products, “it’s important to pay close attention and watch for signs of spoilage,” she advises. These signs include off odors, discoloration and a slimy texture, among other indicators.