Low-Acid Canned Vegetables
Canned vegetables like green beans or corn are considered safe for years, but if the canning process isn’t perfect, dangerous bacteria like botulism can survive. Even if a can looks fine, toxins can still be present inside. It’s especially risky with homemade or older cans, so always check for any odd smells or bulging lids.
Retort-Packaged Ready-To-Eat Meals
Ready-to-eat meals in vacuum-sealed pouches can seem convenient, but they depend on flawless sterilization. If something goes wrong during the heating process, harmful bacteria might remain. These meals rarely show clear signs of spoilage, making them easy to trust without realizing the potential risk.
Canned Coffee and Low-Acid Drinks
Some canned coffees and other low-acid drinks can be risky if not processed correctly. Bacteria like botulism can grow in low-acid environments with little oxygen. Because these drinks don’t always show obvious spoilage, problems can go unnoticed until it’s too late.
Jerky and Dried Meats
Jerky and other dried meats are popular because they last a long time, but they’re not immune to foodborne illnesses. If the drying isn’t done evenly or if there’s not enough salt, bacteria can survive. Also, the risk of mold or even allergen contamination can make these snacks less safe than you’d think.
Bottled Oils with Herbs and Garlic
Flavored oils, especially those with garlic or herbs, can become dangerous if stored at room temperature. Bacteria can multiply in the oil without any signs, particularly in homemade infusions. To be safest, these oils should be refrigerated or acidified.
Canned Tomatoes and Acid-Borderline Foods
Tomatoes are often thought of as acidic, but their pH can sometimes be too high for safe canning. Without enough acid, bacteria can grow even in sealed cans. This means canned tomatoes and similar foods need careful processing to avoid hidden risks.
Freeze-Dried Emergency Meals
Freeze-dried foods are designed for long-term storage, but packaging flaws or improper storage can let in moisture or bacteria. Sometimes, chemical changes or contamination from packaging materials can also be an issue. Checking packaging integrity and expiration dates is crucial for these products.
Shelf-Stable Lunch Meats and Deli Products
Lunch meats that don’t need refrigeration can carry risks like listeria, especially after being opened or if stored improperly. These bacteria can survive and multiply even at low temperatures. Eating them past their recommended date or after opening can be dangerous.
Frozen Waffles and Packaged Breakfast Foods
Frozen breakfast items may seem totally safe, but they can carry bacteria like listeria that survive freezing. If the cold chain is broken during shipping or storage, bacteria can multiply. It’s best to always follow cooking instructions and check for recalls.
Canned Foods with BPA-Lined Cans
While canned foods themselves may last for years, older cans lined with BPA can leach chemicals over time, especially if stored in heat. This doesn’t always affect the taste or appearance, but there are potential health concerns with long-term exposure. Newer cans are often BPA-free, but not all products have made the switch.
