A busy kitchen collects things. A jar pushed to the back of the fridge, a can tucked in the corner of the pantry, a container of last week’s casserole that looked fine on Tuesday. Most of us were raised not to waste food, and that habit has served families well. But some items are simply not worth the risk, and a few of them do not look or smell bad at all. We pulled guidance from USDA, FoodSafety.gov and university extension experts to build a short list of nine things worth tossing. Grab a trash bag and a marker, and see how many are hiding in your kitchen this week.
1. Leftovers Older Than Four Days
Leftovers are the gift that keeps on giving, until they are not. FoodSafety.gov says leftovers can be kept in the refrigerator for three to four days, and that they should be stored within two hours of cooking. The USDA adds that food can become unsafe after four days in the refrigerator even if it looks fine. That is the part that catches people, because smell and appearance are not a reliable test. If you will not finish a dish within that window, freeze it. When you do reheat, FoodSafety.gov says leftovers should reach 165 degrees Fahrenheit, measured with a food thermometer. Try sticking a strip of masking tape on each container with the date written on it. It takes ten seconds and removes the guessing.
2. Perishables Left Out Too Long
Casserole on the counter after the church supper? Think twice. FoodSafety.gov says to refrigerate or freeze leftovers within two hours of cooking, in shallow covered containers so they cool quickly. In its emergency guidance, as quoted by University of Nebraska Lincoln Food, USDA’s Food Safety and Inspection Service says to discard any perishable foods, such as meat, poultry, fish, eggs and leftovers, that have been above 40 degrees Fahrenheit for two hours or more. The same guidance says to throw out food with an unusual odor, color or texture, or that feels warm to the touch. It also notes that thawed freezer foods may be refrozen if they still contain ice crystals or are at 40 degrees or below. After a power outage or a long potluck, the safest rule is the one printed right there: when in doubt, throw it out.
3. Cans That Bulge or Leak
A can that has puffed up like a little drum is trying to tell you something. Janell Goodwin, a technical information specialist with USDA’s Food Safety and Inspection Service, told The Takeout, “Never purchase or use cans that are bulging, rusted, leaking, or deeply dented.” The USDA’s guidance on Food Product Dating says the same thing in plain terms, telling shoppers to discard cans that are dented, rusted or swollen. Swollen cans are easy to overlook on a crowded pantry shelf, especially the ones pushed to the very back. Pull everything forward, give each can a close look, and toss anything that looks puffed or sticky. Do not open it and taste to find out. A couple of dollars of beans or soup is never worth a trip to the doctor.
4. Cans With Deep Dents on the Seam
Not every dent is a problem, and that is good news for anyone who has ever rescued a bargain can from the clearance rack. University of Nebraska Lincoln Food shares USDA FSIS guidance that a can with a small dent, but otherwise in good shape, should be safe to eat. The warning is for deep dents, and especially for any can with a deep dent on a seam, which should be discarded. Wondering how deep is too deep? The USDA fact sheet linked in the Takeout story describes a deeply dented can as one you could lay a finger into. Seams are where the lid and the body of the can are joined, so a crease there deserves extra suspicion. Check the rim and the bottom edge before you open a can, and put anything questionable in the trash.
5. Heavily Rusted Cans
A little rust on a can sounds harmless, and sometimes it is. According to the University of Nebraska Lincoln’s summary of USDA guidance, surface rust that you can remove by rubbing is not serious, and those cans can be kept. Heavily rusted cans are another story and should be discarded. And if you open a can and find any rust inside, do not eat the food. Damp corners of the basement or garage are common places for canned goods to end up, so take a look at the shelves out there too. Check the cans you bought for emergencies, the ones that have been waiting years for a storm. Wipe each one with a dry cloth, look closely at the seams and the bottom rim, and keep only the clean ones. It is a ten minute job that can save a pot of soup and a lot of worry.
6. Past Date Foods That Have Changed
Here is a myth worth clearing up. Dates on food are mostly about quality, not safety. USDA’s Food Safety and Inspection Service says the dates are “for quality and not for safety,” and that food past its date should still be safe if handled properly, until spoilage is evident. Iowa State University Extension says the same about best by and use by labels, adding that neither is a food safety or spoilage issue. But there is a flip side. FSIS says spoilage shows up as an off odor, flavor or texture, and that food that has developed those characteristics should not be eaten. So the date is a clue, and your own senses are the judge. The USDA’s FoodKeeper app, mentioned on the USDA’s leftovers page, covers storage guidelines for more than 600 food and drink items.
7. Opened Gravy and Pesto
Jarred gravy and pesto are handy, but they do not last long once the lid is off. Iowa State University Extension’s guide to opened condiments lists approximate shelf lives of about 1 to 2 days for gravy and about 3 days for pesto. That surprises a lot of people, since a jar can easily sit in the fridge door for weeks. If yours has been open longer than that, it is time to say goodbye. Extension’s advice for condiments is plain: throw away if spoiled or expired. A good habit is to write the date you opened the jar on the lid with a marker. Consider freezing leftover portions, which the USDA recommends for leftovers you will not eat within three to four days. Your Sunday dinner will taste better for it.
8. Opened Mayonnaise
That jar of mayonnaise in the door has seen a few picnics. Iowa State University Extension’s chart gives opened mayonnaise about 1 to 2 months, and its advice for condiments is to throw away what is spoiled or expired. Mayo goes into potato salad, tuna salad and deviled eggs, which makes it easy to forget how long a jar has been open. By the same chart, mustard and Worcestershire sauce last about a year once opened, so those can stay. Label the jar the day you open it and keep it in the refrigerator. If a salad made with it has been sitting out at a cookout, remember the two hour rule from earlier in this list, which FoodSafety.gov and USDA apply to leftovers and perishables alike.
9. Infant Formula Past Its Date
If you keep a can of formula at your house for the grandkids’ visits, check it today. USDA’s Food Safety and Inspection Service explains that federal regulations require a use by date on infant formula labels, and that formula should not be bought or used past that date. This is different from most items in the pantry, where dates are about quality. With a little one on the way to your house, the rule is simple. Follow the date on the label. Check the date on every container you have stashed away, then check the lid and seal as well. Anything past the date goes in the trash, no matter how little was used. It is also a good time to look over the other snacks and mixes you keep on hand for visits.
