Dangerous Dented and Swollen Canned Goods
Imagine opening your pantry and finding a can that looks like it’s been through a boxing match. Don’t purchase bulging, rusted, leaking, or deeply dented cans. Discard any can with a deep dent on any seam. These damaged containers pose serious health risks that go way beyond mere food quality issues.
Never buy any can of food that looks swollen or has a bulge in it. This may mean that dangerous bacteria are growing inside. Don’t buy any can that’s dented along the seams that run along the top or side. The damage may have allowed bacteria to get inside. That innocent-looking dent could be harboring deadly botulism bacteria, turning your dinner into a potential death trap.
Moldy Foods with Invisible Root Systems
No, you only see part of the mold on the surface of food – gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. Think cutting off the moldy part saves the rest? Think again.
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make people sick. The Food and Agriculture Organization (FAO) of the United Nations estimates that 25% of the world’s food crops are affected by mycotoxins, of which the most notorious are aflatoxins.
Expired Dairy Products with Hidden Bacteria
That milk carton sitting in the back of your fridge might seem fine, but dairy products are bacterial playgrounds waiting to happen. “Milk products have a protein content that’s a good growing medium for bacterial action,” says clinical dietician Katherine Zeratsky, R.D.N., with Mayo Clinic. Even if it doesn’t smell sour yet, expired dairy can harbor dangerous pathogens.
Nonperishable items like grains and dried and canned goods can still be used well past their label dates, but with meat, dairy, and eggs, it’s a different story. Although there are still no federally regulated expiration dates on those items, they obviously have shorter shelf lives. The protein structure in dairy makes it a perfect breeding ground for listeria and other dangerous bacteria that can multiply even in cold temperatures.
Rancid Nuts and Seeds Gone Bad
Those nuts you bought in bulk six months ago aren’t just losing their crunch – they’re developing harmful compounds that could make you seriously ill. Rancid oils in nuts don’t just taste bad; they contain free radicals and toxic compounds that damage your body at the cellular level. The nutty aroma you once loved transforms into something that smells like paint thinner or old socks.
Walnuts, pecans, and pine nuts go rancid faster than others due to their high oil content. According to Sana Mujahid, Ph.D., manager of food-safety research at Consumer Reports, the best way to know whether a perishable food has spoiled is simply to “trust your taste buds and sense of smell.” If your nuts taste bitter or have a sharp, unpleasant flavor, they’ve crossed the line from food to potential poison.
Expired Cooking Oils Turned Toxic
That bottle of vegetable oil you’ve been nursing for two years has likely transformed from a cooking essential into a health hazard. Expired oils don’t just lose their effectiveness – they become actively harmful, producing toxic compounds that can cause everything from stomach upset to serious long-term health issues.
Rancid oil develops aldehydes and other toxic compounds that have been linked to increased cancer risk and cardiovascular problems. The smell becomes sharp and metallic, sometimes resembling crayons or old fish. Even oils stored in dark, cool places eventually break down, and using them in cooking concentrates these harmful compounds into every meal you prepare.
Stale Spices with Zero Antimicrobial Properties
Those ancient spice jars lining your cabinet aren’t just flavorless – they’ve lost their natural antimicrobial properties that once helped preserve food and fight bacteria. Old spices become breeding grounds for insects and mold, transforming from protective seasonings into contamination sources. Ground spices typically lose potency after two years, while whole spices can last longer but still deteriorate.
Paprika, chili powder, and other red spices are particularly vulnerable to insect infestations. Check for tiny holes in the containers or small bugs crawling around – these are signs that your spices have become insect hotels. Mold growth is encouraged by warm and humid conditions. Outdoors, they can be found in shady, damp areas or places where leaves or other vegetation are decomposing.
Recalled Products Still Lurking in Pantries
The number of recalls because of Listeria, Salmonella or E. coli increased significantly in 2024 and comprised 39% of all recalls. 1,392 people became ill from food that was recalled in 2024 – 98% of them from just 13 outbreaks, which points to what can happen when companies produce or sell contaminated food. All but one of the outbreaks involved Listeria, Salmonella or E. coli.
As noted by Dr. Cameron Heinz, MD, from Mobility Nest, Mid America Pet Food has recently recalled many of their pet food products due to potential Salmonella contamination. Recalled products have a best by date of 10/31/2024; if any of these are in your home right now, it’s in your best interest to toss them. Many people miss recall announcements entirely, leaving dangerous products sitting in their pantries for months.
Expired Baby Formula with Reduced Nutrition
An expiration date is required only on certain foods that have strict compositional and nutritional specifications which might not be met after the given date, such as infant formula, meal replacements and nutritional supplements. Consumption of a product past the expiration date could be dangerous, as the food may not have the same nutrient content as declared on the label. Food should not be bought, sold, or eaten if the expiration date has passed. It should be discarded.
Unlike other foods where expiration dates are more about quality than safety, baby formula expiration dates are federally mandated for good reason. Infants depend on precise nutritional content for healthy development, and expired formula may not provide the essential nutrients growing babies need. The vitamin content degrades over time, potentially leading to nutritional deficiencies in developing children.
Homemade Canned Goods Without Proper Processing
While extremely rare, a toxin or poison produced by the bacteria Clostridium botulinum (C. botulinum) is a very serious danger in canned goods. Botulism is a deadly food poisoning. While extremely rare, a toxin or poison produced by the bacteria Clostridium botulinum (C. botulinum) is a very serious danger in canned goods. Botulism is a deadly food poisoning. Home canning mistakes can be fatal.
But avoid making homemade garlic in a jar, which has a high risk of containing the deadly bacteria botulism due to the presence of these spores in soil, says Maples. When garlic is bottled and covered in oil, the oxygen-free environment promotes the germination of these spores. That homemade garlic oil seemed like such a good idea, but it could literally kill you. Low-acid vegetables are particularly dangerous when improperly canned at home.
Expired Processed Meats with Listeria Risk
Most types of sausage have a best-by date. Fresh sausages can be stored for one to two days in the fridge. Hard sausages can be stored for up to six months in the pantry or three weeks in the fridge after opening. Hot dogs can be stored for a week opened or two weeks unopened. With all of these meats, the foodborne illness risk is listeria, says Maples.
Processed meats create the perfect environment for listeria bacteria, which can multiply even in refrigerated conditions. Unlike other foodborne pathogens, listeria doesn’t need warmth to thrive, making it particularly dangerous in deli meats and processed sausages. Pregnant women and immunocompromised individuals face especially serious risks from listeria infections, which can cause miscarriages and life-threatening complications.
Expired Flour with Insect Infestations
Flour is a staple in many kitchens. We’re going to guess that you have a supply in your pantry right now, especially if you bake frequently. Unfortunately, though, Dr. Heinz says that Gold Medal brand flour was linked to a Salmonella Infantis outbreak earlier this year – and if you missed the recall, you may still have potentially contaminated products in your home. These include two-, five-, and ten-pound bags of Bleached and Unbleached All Purpose Flour with “Better if Used By” dates of March 27, 2024 and March 28, 2024.
Old flour becomes a breeding ground for pantry pests like weevils and flour beetles. These tiny insects lay eggs in stored grains, and their larvae feast on your flour for months before you notice. The protein from dead insects and their waste products can trigger allergic reactions and create an unpleasant taste in baked goods.
High-Acid Canned Foods Past Their Prime
If the can in question contains a higher-acid food such as tomatoes, fruits, pickles, sauerkraut, or a food in a vinegar-based sauce, the USDA recommends discarding these items after 18 months from date of purchase. The natural chemicals in these foods react with the cans themselves, and over several years this can cause texture and taste changes, eventually resulting in food that is less nourishing.
As a general rule of thumb, most canned foods (for example, canned tuna, soups, and vegetables) can be stored for two to five years, and high-acid foods (canned juices, tomatoes, pickles) can be stored for a year up to 18 months, according to the USDA. The acid content in these foods causes them to deteriorate faster than low-acid alternatives, and the metal can start leaching into the food over time.
