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  • 13 foods you should never eat after they expire

    13 foods you should never eat after they expire

    [ad_1]

    – Hi, I am Rosemary Trout, a professor of food science, and we’re here today in the Dr. Delish offices to answer some of your food and kitchen science-related questions. (keys tapping) (light techno music) Let’s see what we got. (paper rustling) Ooh. “Can you eat sprouted garlic?” This is a really good and common question. So, in a perfect world, we always have fresh garlic on hands and never have to deal with any kind of pesky, sprouted garlic. But is it really a danger to our health? And what happens when we crack open a clove of garlic, and we see a sprout inside? (skin crackling) Sure, you can eat it. It’s perfectly safe, but it does have a little bit of a different flavor to it. So let’s talk a little bit about why. When garlic is younger and fresher, it’s packed with water and natural sugars like fructose. However, as it ages and starts to sprout, the sugar reserves are depleted, and it leaves the garlic tasting really sharp and intense. Honestly, with lightly-sprouted garlic, there really aren’t any negatives. It may be even better, because in some studies they show that older cloves tend to have higher amounts of antioxidants, so that’s a good thing. The actual sprout itself is gonna have a little bit of a grassy note to it. So you might want that, you might not. It’s really up to you. You can see there’s nothing wrong with this sprouted clove of garlic. It’s a little bit more intense in the clove, but if you’re cooking with it, you’re really not gonna notice any big difference there. It’s if you’re using it in raw applications, like, I don’t know, maybe making an aioli, you’re going to really feel that bite. So for raw applications, stick with the fresh garlic that doesn’t have any green shoots to it. If you really still wanna use garlic that hasn’t sprouted, the way that you store it can make a big difference. So you’re gonna wanna look for a dark, cool, slightly humid place to store your garlic, and it will minimize or prolong the sprouting process. So to wrap this up, it’s 100% safe to eat, but the taste profile, of course, that’s your decision. Thanks for watching. If you have any questions or comments, please be sure to leave them down below, and I’ll see you next time in the Dr. Delish offices. Bye. (light techno music)

    13 foods you should never eat after they expire, according to food safety experts

    Here’s what experts have to say.

    Deciphering the “use by” dates on food products is a lot less straightforward than just checking the calendar. Your Greek yogurt is a couple days past its expiration date, but still passes the sniff test. Should you really toss the entire carton? In this economy? After all, groceries are 10% more expensive than they were last year and about 30 to 40% of the U.S. food chain goes to waste.“Generally speaking, expiration dates in the U.S. don’t mean a lot,” says Laurie Beyranevand, the director of the Center for Agriculture and Food Systems at Vermont Law School. “What’s even more confusing is that they’re written in a few different ways on a product label.” You might see some labels that use a “best before” date while others go with a “sell by” date. Typically, the labels signal the date that manufacturers think the quality of the food may no longer be at its peak, but they don’t usually address a product’s safety, Beyranevand says. The expiration dates on food items are often conservative, too, says food safety attorney Jory Lange. As a result, we end up throwing away a lot of safe food out of fear that it’s rotten.As long as you’re storing your groceries properly, you can still eat or use most foods after their expiration dates, says Janilyn Hutchings, a Certified Professional in Food Safety (CP-FS) who works for StateFoodSafety as a food scientist. “Better indicators for whether food has gone bad are ‘off’ smells, textures, and flavors,” she says.That being said, certain foods are at a higher risk for degrading in quality or carrying harmful pathogens that can make you sick. You don’t need to strictly follow every “best by” date, but here are 13 foods that you definitely shouldn’t eat once they expire, according to experts.Infant FormulaFederal law doesn’t require food manufacturers to provide expiration dates, except when it comes to infant formula, says Hutchings. After the expiration date, the amount of nutrients in the formula may start to decrease, she says, which is problematic because the Food Safety and Inspection Service (FSIS) requires that the quantity of nutrients in the formula matches what’s listed on the label. The concern here has less to do with food safety, and more with making sure infants aren’t facing nutrient deficiencies.MeatsWhile ground beef, steak, and chicken can still be safe to eat after the use-by date, be extra cautious and look for signs of spoilage like odor, discoloring, and mold, Hutchings says.You can also test some meat, like chicken, with the fingerprint test. “If you press down on the chicken and it bounces back, it’s still good,” Hutchings says. “If the imprint of your finger stays, it’s likely not good and should be thrown away.”Eggs Eggs have become super expensive, so tossing even one feels wasteful. While eggs might be safe to eat after their use-by date, you should be extra careful, Hutchings says. To eliminate the guesswork, she recommends giving eggs the float test. Take a large cup or bowl and fill it with water. Drop the egg in to see if it sinks, stands up, or floats. “As eggs age, the air cell in the egg gets bigger,” Hutchings says. “If they sink, they are fresh and fine to eat. If they stand up, they are older but still okay to eat. If the egg floats, it is likely old.”A spoiled egg will also have an odor when you crack it open, according to FSIS. Eggs can carry salmonella, a bacteria that can make you sick. Your best bet is to store eggs in their original carton and eat them within three weeks, according to the Food and Drug Administration. Soft CheesesIf you spot mold on a block of cheddar, you can usually cut it off and enjoy the rest of your cheese. But cream cheese, ricotta, and cottage cheese are a different story. When mold gets on soft cheeses (and crumbled ones, too) its threads can permeate the cheese, so the contamination goes beyond what you can see with your naked eye. Harmful bacteria like listeria, brucella, salmonella and E. coli can grow with the mold, according to the Mayo Clinic.Deli Meat Moisture combined with a lack of salt speeds up spoilage in foods like deli meats while dry foods such as rice and pasta enjoy longer shelf lives, says Lange.“We wouldn’t recommend eating high-moisture, low-salt items past their expiration dates because of bacteria growth that can lead to food poisoning,” he says. If your cold cuts smell sour or look slimy, it’s time to toss them. FiddleheadsYou’re probably not frequently cooking with fiddleheads, an asparagus-like springtime delicacy. But something to keep in mind if you do plan to whip up a side dish with these green tightly coiled, Dr. Seuss-like ferns: They can emit toxins that make you sick if you eat them past their expiration dates, Lange says. StrawberriesOne of the biggest bummers of summer is opening your fridge to find that your strawberries are wearing a furry white coat. Since mold spores are airborne, there’s a good chance your entire package of strawberries is contaminated and should be tossed, according to the Cleveland Clinic. After all, some molds can make you sick or cause allergic reactions, so it’s best to err on the side of safety on this one. If you start to notice your fruit is reaching its expiration date, pop it in the freezer to extend the shelf life and use the berries later on in smoothies or cooked desserts, says Norah Clark, a professional chef. Ground Spices While it’s not a food-safety concern, using spices past their prime can mean your meals aren’t as flavorful as they should be, Clark says.“Some spices that lose flavor after expiration include ground cinnamon, paprika, and ground cumin,” she says. Clark recommends storing your spices in airtight containers away from heat and direct sunlight to keep them in their most flavorful state.Restaurant LeftoversSure, there’s no stamped expiration date on the container you take home from a restaurant. But, if you go out to eat over the weekend and pack your restaurant leftovers for a mid-week lunch, you could make yourself sick.Since restaurant leftovers are at room temperature for a period of time while you drive back home, bacteria can grow on it and multiply, says dietitian Hannah Byrne, MS, RDN. “While refrigeration can slow down the bacterial growth, it doesn’t stop it completely,” she says. “Plus, some restaurant leftovers have a variety of different food groups in them and they all have different expiration dates on them, so for safety it’s best to consume them within three to four days.” The taste and texture also changes with leftovers, Byrne says, as they tend to become dry and lose their flavors. Raw FishIf you pick up raw fish from your local store, you should first make sure it’s being stored on a bed of ice that’s not melting. If it’s dry or mushy, it’s probably old, and not safe to eat. Once you get it home, seafood should be stored in your fridge for just one or two days before you cook it or move it to the freezer, according to U.S. Food and Drug guidelines. If seafood spoils, you’ll smell sour, fishy, or ammonia odors, which become stronger after cooking, and food safety officials recommend tossing the food.Leafy Greens You may have had great intentions when you bought that big bag of spinach. But if it’s taking you longer than expected to plow through the greens, keep a close eye on the expiration date. Green leafy vegetables like spinach and kale will have a bitter taste after they expire, says Byrne, and making a salad with the expired greens puts you at risk of developing a foodborne illness. If your greens are nearing expiration, use some up in a green smoothie recipe. Nuts Because nuts are so high in unsaturated fats, they tend to go rancid quickly, says dietitian Kelsey Kunik, RDN and nutrition advisor for Zenmaster Wellness. Most nuts, she says, will last around four to six months at room temperature when stored in an airtight container in a dark place. “But when the oils oxidize, the nut produces a bitter or sour taste, letting you know it’s gone rancid,” Kunik says. “While it’s safe to eat nuts that have gone bad in small amounts, you won’t want to because of the bad taste.”Cooking Oils The shelf life of cooking oil is typically a year if it’s sitting on the shelf unopened. It’s approximately six months once it’s open, says dietitian Tracee Yablon-Brenner, R.D., with Holy Name Medical Center in Teaneck, New Jersey. She recommends storing cooking oils in dark glass away from light and heat. If it tastes bitter, it’s rancid and should be thrown away, Yablon-Brenner says. Also, unprocessed oils like extra virgin olive oil lose their beneficial polyphenols as they age, Kunik says, and the flavor can become altered as well.

    Deciphering the “use by” dates on food products is a lot less straightforward than just checking the calendar. Your Greek yogurt is a couple days past its expiration date, but still passes the sniff test. Should you really toss the entire carton? In this economy? After all, groceries are 10% more expensive than they were last year and about 30 to 40% of the U.S. food chain goes to waste.

    “Generally speaking, expiration dates in the U.S. don’t mean a lot,” says Laurie Beyranevand, the director of the Center for Agriculture and Food Systems at Vermont Law School. “What’s even more confusing is that they’re written in a few different ways on a product label.”

    You might see some labels that use a “best before” date while others go with a “sell by” date. Typically, the labels signal the date that manufacturers think the quality of the food may no longer be at its peak, but they don’t usually address a product’s safety, Beyranevand says. The expiration dates on food items are often conservative, too, says food safety attorney Jory Lange. As a result, we end up throwing away a lot of safe food out of fear that it’s rotten.

    As long as you’re storing your groceries properly, you can still eat or use most foods after their expiration dates, says Janilyn Hutchings, a Certified Professional in Food Safety (CP-FS) who works for StateFoodSafety as a food scientist. “Better indicators for whether food has gone bad are ‘off’ smells, textures, and flavors,” she says.

    That being said, certain foods are at a higher risk for degrading in quality or carrying harmful pathogens that can make you sick. You don’t need to strictly follow every “best by” date, but here are 13 foods that you definitely shouldn’t eat once they expire, according to experts.

    Infant Formula

    Federal law doesn’t require food manufacturers to provide expiration dates, except when it comes to infant formula, says Hutchings. After the expiration date, the amount of nutrients in the formula may start to decrease, she says, which is problematic because the Food Safety and Inspection Service (FSIS) requires that the quantity of nutrients in the formula matches what’s listed on the label. The concern here has less to do with food safety, and more with making sure infants aren’t facing nutrient deficiencies.

    Meats

    While ground beef, steak, and chicken can still be safe to eat after the use-by date, be extra cautious and look for signs of spoilage like odor, discoloring, and mold, Hutchings says.

    You can also test some meat, like chicken, with the fingerprint test.

    “If you press down on the chicken and it bounces back, it’s still good,” Hutchings says. “If the imprint of your finger stays, it’s likely not good and should be thrown away.”

    Eggs

    Eggs have become super expensive, so tossing even one feels wasteful. While eggs might be safe to eat after their use-by date, you should be extra careful, Hutchings says.

    To eliminate the guesswork, she recommends giving eggs the float test. Take a large cup or bowl and fill it with water. Drop the egg in to see if it sinks, stands up, or floats.

    “As eggs age, the air cell in the egg gets bigger,” Hutchings says. “If they sink, they are fresh and fine to eat. If they stand up, they are older but still okay to eat. If the egg floats, it is likely old.”

    A spoiled egg will also have an odor when you crack it open, according to FSIS. Eggs can carry salmonella, a bacteria that can make you sick. Your best bet is to store eggs in their original carton and eat them within three weeks, according to the Food and Drug Administration.

    Soft Cheeses

    If you spot mold on a block of cheddar, you can usually cut it off and enjoy the rest of your cheese. But cream cheese, ricotta, and cottage cheese are a different story. When mold gets on soft cheeses (and crumbled ones, too) its threads can permeate the cheese, so the contamination goes beyond what you can see with your naked eye. Harmful bacteria like listeria, brucella, salmonella and E. coli can grow with the mold, according to the Mayo Clinic.

    Deli Meat

    Moisture combined with a lack of salt speeds up spoilage in foods like deli meats while dry foods such as rice and pasta enjoy longer shelf lives, says Lange.

    “We wouldn’t recommend eating high-moisture, low-salt items past their expiration dates because of bacteria growth that can lead to food poisoning,” he says.

    If your cold cuts smell sour or look slimy, it’s time to toss them.

    Fiddleheads

    You’re probably not frequently cooking with fiddleheads, an asparagus-like springtime delicacy. But something to keep in mind if you do plan to whip up a side dish with these green tightly coiled, Dr. Seuss-like ferns: They can emit toxins that make you sick if you eat them past their expiration dates, Lange says.

    Strawberries

    One of the biggest bummers of summer is opening your fridge to find that your strawberries are wearing a furry white coat. Since mold spores are airborne, there’s a good chance your entire package of strawberries is contaminated and should be tossed, according to the Cleveland Clinic. After all, some molds can make you sick or cause allergic reactions, so it’s best to err on the side of safety on this one. If you start to notice your fruit is reaching its expiration date, pop it in the freezer to extend the shelf life and use the berries later on in smoothies or cooked desserts, says Norah Clark, a professional chef.

    Ground Spices

    While it’s not a food-safety concern, using spices past their prime can mean your meals aren’t as flavorful as they should be, Clark says.

    “Some spices that lose flavor after expiration include ground cinnamon, paprika, and ground cumin,” she says.

    Clark recommends storing your spices in airtight containers away from heat and direct sunlight to keep them in their most flavorful state.

    Restaurant Leftovers

    Sure, there’s no stamped expiration date on the container you take home from a restaurant. But, if you go out to eat over the weekend and pack your restaurant leftovers for a mid-week lunch, you could make yourself sick.

    Since restaurant leftovers are at room temperature for a period of time while you drive back home, bacteria can grow on it and multiply, says dietitian Hannah Byrne, MS, RDN.

    “While refrigeration can slow down the bacterial growth, it doesn’t stop it completely,” she says. “Plus, some restaurant leftovers have a variety of different food groups in them and they all have different expiration dates on them, so for safety it’s best to consume them within three to four days.”

    The taste and texture also changes with leftovers, Byrne says, as they tend to become dry and lose their flavors.

    Raw Fish

    If you pick up raw fish from your local store, you should first make sure it’s being stored on a bed of ice that’s not melting. If it’s dry or mushy, it’s probably old, and not safe to eat. Once you get it home, seafood should be stored in your fridge for just one or two days before you cook it or move it to the freezer, according to U.S. Food and Drug guidelines. If seafood spoils, you’ll smell sour, fishy, or ammonia odors, which become stronger after cooking, and food safety officials recommend tossing the food.

    Leafy Greens

    You may have had great intentions when you bought that big bag of spinach. But if it’s taking you longer than expected to plow through the greens, keep a close eye on the expiration date. Green leafy vegetables like spinach and kale will have a bitter taste after they expire, says Byrne, and making a salad with the expired greens puts you at risk of developing a foodborne illness. If your greens are nearing expiration, use some up in a green smoothie recipe.

    Nuts

    Because nuts are so high in unsaturated fats, they tend to go rancid quickly, says dietitian Kelsey Kunik, RDN and nutrition advisor for Zenmaster Wellness. Most nuts, she says, will last around four to six months at room temperature when stored in an airtight container in a dark place.

    “But when the oils oxidize, the nut produces a bitter or sour taste, letting you know it’s gone rancid,” Kunik says. “While it’s safe to eat nuts that have gone bad in small amounts, you won’t want to because of the bad taste.”

    Cooking Oils

    The shelf life of cooking oil is typically a year if it’s sitting on the shelf unopened. It’s approximately six months once it’s open, says dietitian Tracee Yablon-Brenner, R.D., with Holy Name Medical Center in Teaneck, New Jersey. She recommends storing cooking oils in dark glass away from light and heat. If it tastes bitter, it’s rancid and should be thrown away, Yablon-Brenner says.

    Also, unprocessed oils like extra virgin olive oil lose their beneficial polyphenols as they age, Kunik says, and the flavor can become altered as well.

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  • 13 foods you should never eat after they expire

    13 foods you should never eat after they expire

    [ad_1]

    – Hi, I am Rosemary Trout, a professor of food science, and we’re here today in the Dr. Delish offices to answer some of your food and kitchen science-related questions. (keys tapping) (light techno music) Let’s see what we got. (paper rustling) Ooh. “Can you eat sprouted garlic?” This is a really good and common question. So, in a perfect world, we always have fresh garlic on hands and never have to deal with any kind of pesky, sprouted garlic. But is it really a danger to our health? And what happens when we crack open a clove of garlic, and we see a sprout inside? (skin crackling) Sure, you can eat it. It’s perfectly safe, but it does have a little bit of a different flavor to it. So let’s talk a little bit about why. When garlic is younger and fresher, it’s packed with water and natural sugars like fructose. However, as it ages and starts to sprout, the sugar reserves are depleted, and it leaves the garlic tasting really sharp and intense. Honestly, with lightly-sprouted garlic, there really aren’t any negatives. It may be even better, because in some studies they show that older cloves tend to have higher amounts of antioxidants, so that’s a good thing. The actual sprout itself is gonna have a little bit of a grassy note to it. So you might want that, you might not. It’s really up to you. You can see there’s nothing wrong with this sprouted clove of garlic. It’s a little bit more intense in the clove, but if you’re cooking with it, you’re really not gonna notice any big difference there. It’s if you’re using it in raw applications, like, I don’t know, maybe making an aioli, you’re going to really feel that bite. So for raw applications, stick with the fresh garlic that doesn’t have any green shoots to it. If you really still wanna use garlic that hasn’t sprouted, the way that you store it can make a big difference. So you’re gonna wanna look for a dark, cool, slightly humid place to store your garlic, and it will minimize or prolong the sprouting process. So to wrap this up, it’s 100% safe to eat, but the taste profile, of course, that’s your decision. Thanks for watching. If you have any questions or comments, please be sure to leave them down below, and I’ll see you next time in the Dr. Delish offices. Bye. (light techno music)

    13 foods you should never eat after they expire, according to food safety experts

    Here’s what experts have to say.

    Deciphering the “use by” dates on food products is a lot less straightforward than just checking the calendar. Your Greek yogurt is a couple days past its expiration date, but still passes the sniff test. Should you really toss the entire carton? In this economy? After all, groceries are 10% more expensive than they were last year and about 30 to 40% of the U.S. food chain goes to waste.“Generally speaking, expiration dates in the U.S. don’t mean a lot,” says Laurie Beyranevand, the director of the Center for Agriculture and Food Systems at Vermont Law School. “What’s even more confusing is that they’re written in a few different ways on a product label.” You might see some labels that use a “best before” date while others go with a “sell by” date. Typically, the labels signal the date that manufacturers think the quality of the food may no longer be at its peak, but they don’t usually address a product’s safety, Beyranevand says. The expiration dates on food items are often conservative, too, says food safety attorney Jory Lange. As a result, we end up throwing away a lot of safe food out of fear that it’s rotten.As long as you’re storing your groceries properly, you can still eat or use most foods after their expiration dates, says Janilyn Hutchings, a Certified Professional in Food Safety (CP-FS) who works for StateFoodSafety as a food scientist. “Better indicators for whether food has gone bad are ‘off’ smells, textures, and flavors,” she says.That being said, certain foods are at a higher risk for degrading in quality or carrying harmful pathogens that can make you sick. You don’t need to strictly follow every “best by” date, but here are 13 foods that you definitely shouldn’t eat once they expire, according to experts.Infant FormulaFederal law doesn’t require food manufacturers to provide expiration dates, except when it comes to infant formula, says Hutchings. After the expiration date, the amount of nutrients in the formula may start to decrease, she says, which is problematic because the Food Safety and Inspection Service (FSIS) requires that the quantity of nutrients in the formula matches what’s listed on the label. The concern here has less to do with food safety, and more with making sure infants aren’t facing nutrient deficiencies.MeatsWhile ground beef, steak, and chicken can still be safe to eat after the use-by date, be extra cautious and look for signs of spoilage like odor, discoloring, and mold, Hutchings says.You can also test some meat, like chicken, with the fingerprint test. “If you press down on the chicken and it bounces back, it’s still good,” Hutchings says. “If the imprint of your finger stays, it’s likely not good and should be thrown away.”Eggs Eggs have become super expensive, so tossing even one feels wasteful. While eggs might be safe to eat after their use-by date, you should be extra careful, Hutchings says. To eliminate the guesswork, she recommends giving eggs the float test. Take a large cup or bowl and fill it with water. Drop the egg in to see if it sinks, stands up, or floats. “As eggs age, the air cell in the egg gets bigger,” Hutchings says. “If they sink, they are fresh and fine to eat. If they stand up, they are older but still okay to eat. If the egg floats, it is likely old.”A spoiled egg will also have an odor when you crack it open, according to FSIS. Eggs can carry salmonella, a bacteria that can make you sick. Your best bet is to store eggs in their original carton and eat them within three weeks, according to the Food and Drug Administration. Soft CheesesIf you spot mold on a block of cheddar, you can usually cut it off and enjoy the rest of your cheese. But cream cheese, ricotta, and cottage cheese are a different story. When mold gets on soft cheeses (and crumbled ones, too) its threads can permeate the cheese, so the contamination goes beyond what you can see with your naked eye. Harmful bacteria like listeria, brucella, salmonella and E. coli can grow with the mold, according to the Mayo Clinic.Deli Meat Moisture combined with a lack of salt speeds up spoilage in foods like deli meats while dry foods such as rice and pasta enjoy longer shelf lives, says Lange.“We wouldn’t recommend eating high-moisture, low-salt items past their expiration dates because of bacteria growth that can lead to food poisoning,” he says. If your cold cuts smell sour or look slimy, it’s time to toss them. FiddleheadsYou’re probably not frequently cooking with fiddleheads, an asparagus-like springtime delicacy. But something to keep in mind if you do plan to whip up a side dish with these green tightly coiled, Dr. Seuss-like ferns: They can emit toxins that make you sick if you eat them past their expiration dates, Lange says. StrawberriesOne of the biggest bummers of summer is opening your fridge to find that your strawberries are wearing a furry white coat. Since mold spores are airborne, there’s a good chance your entire package of strawberries is contaminated and should be tossed, according to the Cleveland Clinic. After all, some molds can make you sick or cause allergic reactions, so it’s best to err on the side of safety on this one. If you start to notice your fruit is reaching its expiration date, pop it in the freezer to extend the shelf life and use the berries later on in smoothies or cooked desserts, says Norah Clark, a professional chef. Ground Spices While it’s not a food-safety concern, using spices past their prime can mean your meals aren’t as flavorful as they should be, Clark says.“Some spices that lose flavor after expiration include ground cinnamon, paprika, and ground cumin,” she says. Clark recommends storing your spices in airtight containers away from heat and direct sunlight to keep them in their most flavorful state.Restaurant LeftoversSure, there’s no stamped expiration date on the container you take home from a restaurant. But, if you go out to eat over the weekend and pack your restaurant leftovers for a mid-week lunch, you could make yourself sick.Since restaurant leftovers are at room temperature for a period of time while you drive back home, bacteria can grow on it and multiply, says dietitian Hannah Byrne, MS, RDN. “While refrigeration can slow down the bacterial growth, it doesn’t stop it completely,” she says. “Plus, some restaurant leftovers have a variety of different food groups in them and they all have different expiration dates on them, so for safety it’s best to consume them within three to four days.” The taste and texture also changes with leftovers, Byrne says, as they tend to become dry and lose their flavors. Raw FishIf you pick up raw fish from your local store, you should first make sure it’s being stored on a bed of ice that’s not melting. If it’s dry or mushy, it’s probably old, and not safe to eat. Once you get it home, seafood should be stored in your fridge for just one or two days before you cook it or move it to the freezer, according to U.S. Food and Drug guidelines. If seafood spoils, you’ll smell sour, fishy, or ammonia odors, which become stronger after cooking, and food safety officials recommend tossing the food.Leafy Greens You may have had great intentions when you bought that big bag of spinach. But if it’s taking you longer than expected to plow through the greens, keep a close eye on the expiration date. Green leafy vegetables like spinach and kale will have a bitter taste after they expire, says Byrne, and making a salad with the expired greens puts you at risk of developing a foodborne illness. If your greens are nearing expiration, use some up in a green smoothie recipe. Nuts Because nuts are so high in unsaturated fats, they tend to go rancid quickly, says dietitian Kelsey Kunik, RDN and nutrition advisor for Zenmaster Wellness. Most nuts, she says, will last around four to six months at room temperature when stored in an airtight container in a dark place. “But when the oils oxidize, the nut produces a bitter or sour taste, letting you know it’s gone rancid,” Kunik says. “While it’s safe to eat nuts that have gone bad in small amounts, you won’t want to because of the bad taste.”Cooking Oils The shelf life of cooking oil is typically a year if it’s sitting on the shelf unopened. It’s approximately six months once it’s open, says dietitian Tracee Yablon-Brenner, R.D., with Holy Name Medical Center in Teaneck, New Jersey. She recommends storing cooking oils in dark glass away from light and heat. If it tastes bitter, it’s rancid and should be thrown away, Yablon-Brenner says. Also, unprocessed oils like extra virgin olive oil lose their beneficial polyphenols as they age, Kunik says, and the flavor can become altered as well.

    Deciphering the “use by” dates on food products is a lot less straightforward than just checking the calendar. Your Greek yogurt is a couple days past its expiration date, but still passes the sniff test. Should you really toss the entire carton? In this economy? After all, groceries are 10% more expensive than they were last year and about 30 to 40% of the U.S. food chain goes to waste.

    “Generally speaking, expiration dates in the U.S. don’t mean a lot,” says Laurie Beyranevand, the director of the Center for Agriculture and Food Systems at Vermont Law School. “What’s even more confusing is that they’re written in a few different ways on a product label.”

    You might see some labels that use a “best before” date while others go with a “sell by” date. Typically, the labels signal the date that manufacturers think the quality of the food may no longer be at its peak, but they don’t usually address a product’s safety, Beyranevand says. The expiration dates on food items are often conservative, too, says food safety attorney Jory Lange. As a result, we end up throwing away a lot of safe food out of fear that it’s rotten.

    As long as you’re storing your groceries properly, you can still eat or use most foods after their expiration dates, says Janilyn Hutchings, a Certified Professional in Food Safety (CP-FS) who works for StateFoodSafety as a food scientist. “Better indicators for whether food has gone bad are ‘off’ smells, textures, and flavors,” she says.

    That being said, certain foods are at a higher risk for degrading in quality or carrying harmful pathogens that can make you sick. You don’t need to strictly follow every “best by” date, but here are 13 foods that you definitely shouldn’t eat once they expire, according to experts.

    Infant Formula

    Federal law doesn’t require food manufacturers to provide expiration dates, except when it comes to infant formula, says Hutchings. After the expiration date, the amount of nutrients in the formula may start to decrease, she says, which is problematic because the Food Safety and Inspection Service (FSIS) requires that the quantity of nutrients in the formula matches what’s listed on the label. The concern here has less to do with food safety, and more with making sure infants aren’t facing nutrient deficiencies.

    Meats

    While ground beef, steak, and chicken can still be safe to eat after the use-by date, be extra cautious and look for signs of spoilage like odor, discoloring, and mold, Hutchings says.

    You can also test some meat, like chicken, with the fingerprint test.

    “If you press down on the chicken and it bounces back, it’s still good,” Hutchings says. “If the imprint of your finger stays, it’s likely not good and should be thrown away.”

    Eggs

    Eggs have become super expensive, so tossing even one feels wasteful. While eggs might be safe to eat after their use-by date, you should be extra careful, Hutchings says.

    To eliminate the guesswork, she recommends giving eggs the float test. Take a large cup or bowl and fill it with water. Drop the egg in to see if it sinks, stands up, or floats.

    “As eggs age, the air cell in the egg gets bigger,” Hutchings says. “If they sink, they are fresh and fine to eat. If they stand up, they are older but still okay to eat. If the egg floats, it is likely old.”

    A spoiled egg will also have an odor when you crack it open, according to FSIS. Eggs can carry salmonella, a bacteria that can make you sick. Your best bet is to store eggs in their original carton and eat them within three weeks, according to the Food and Drug Administration.

    Soft Cheeses

    If you spot mold on a block of cheddar, you can usually cut it off and enjoy the rest of your cheese. But cream cheese, ricotta, and cottage cheese are a different story. When mold gets on soft cheeses (and crumbled ones, too) its threads can permeate the cheese, so the contamination goes beyond what you can see with your naked eye. Harmful bacteria like listeria, brucella, salmonella and E. coli can grow with the mold, according to the Mayo Clinic.

    Deli Meat

    Moisture combined with a lack of salt speeds up spoilage in foods like deli meats while dry foods such as rice and pasta enjoy longer shelf lives, says Lange.

    “We wouldn’t recommend eating high-moisture, low-salt items past their expiration dates because of bacteria growth that can lead to food poisoning,” he says.

    If your cold cuts smell sour or look slimy, it’s time to toss them.

    Fiddleheads

    You’re probably not frequently cooking with fiddleheads, an asparagus-like springtime delicacy. But something to keep in mind if you do plan to whip up a side dish with these green tightly coiled, Dr. Seuss-like ferns: They can emit toxins that make you sick if you eat them past their expiration dates, Lange says.

    Strawberries

    One of the biggest bummers of summer is opening your fridge to find that your strawberries are wearing a furry white coat. Since mold spores are airborne, there’s a good chance your entire package of strawberries is contaminated and should be tossed, according to the Cleveland Clinic. After all, some molds can make you sick or cause allergic reactions, so it’s best to err on the side of safety on this one. If you start to notice your fruit is reaching its expiration date, pop it in the freezer to extend the shelf life and use the berries later on in smoothies or cooked desserts, says Norah Clark, a professional chef.

    Ground Spices

    While it’s not a food-safety concern, using spices past their prime can mean your meals aren’t as flavorful as they should be, Clark says.

    “Some spices that lose flavor after expiration include ground cinnamon, paprika, and ground cumin,” she says.

    Clark recommends storing your spices in airtight containers away from heat and direct sunlight to keep them in their most flavorful state.

    Restaurant Leftovers

    Sure, there’s no stamped expiration date on the container you take home from a restaurant. But, if you go out to eat over the weekend and pack your restaurant leftovers for a mid-week lunch, you could make yourself sick.

    Since restaurant leftovers are at room temperature for a period of time while you drive back home, bacteria can grow on it and multiply, says dietitian Hannah Byrne, MS, RDN.

    “While refrigeration can slow down the bacterial growth, it doesn’t stop it completely,” she says. “Plus, some restaurant leftovers have a variety of different food groups in them and they all have different expiration dates on them, so for safety it’s best to consume them within three to four days.”

    The taste and texture also changes with leftovers, Byrne says, as they tend to become dry and lose their flavors.

    Raw Fish

    If you pick up raw fish from your local store, you should first make sure it’s being stored on a bed of ice that’s not melting. If it’s dry or mushy, it’s probably old, and not safe to eat. Once you get it home, seafood should be stored in your fridge for just one or two days before you cook it or move it to the freezer, according to U.S. Food and Drug guidelines. If seafood spoils, you’ll smell sour, fishy, or ammonia odors, which become stronger after cooking, and food safety officials recommend tossing the food.

    Leafy Greens

    You may have had great intentions when you bought that big bag of spinach. But if it’s taking you longer than expected to plow through the greens, keep a close eye on the expiration date. Green leafy vegetables like spinach and kale will have a bitter taste after they expire, says Byrne, and making a salad with the expired greens puts you at risk of developing a foodborne illness. If your greens are nearing expiration, use some up in a green smoothie recipe.

    Nuts

    Because nuts are so high in unsaturated fats, they tend to go rancid quickly, says dietitian Kelsey Kunik, RDN and nutrition advisor for Zenmaster Wellness. Most nuts, she says, will last around four to six months at room temperature when stored in an airtight container in a dark place.

    “But when the oils oxidize, the nut produces a bitter or sour taste, letting you know it’s gone rancid,” Kunik says. “While it’s safe to eat nuts that have gone bad in small amounts, you won’t want to because of the bad taste.”

    Cooking Oils

    The shelf life of cooking oil is typically a year if it’s sitting on the shelf unopened. It’s approximately six months once it’s open, says dietitian Tracee Yablon-Brenner, R.D., with Holy Name Medical Center in Teaneck, New Jersey. She recommends storing cooking oils in dark glass away from light and heat. If it tastes bitter, it’s rancid and should be thrown away, Yablon-Brenner says.

    Also, unprocessed oils like extra virgin olive oil lose their beneficial polyphenols as they age, Kunik says, and the flavor can become altered as well.

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  • The Pregnancy Risk That Doctors Won’t Mention

    The Pregnancy Risk That Doctors Won’t Mention

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    The nonexhaustive list of things women are told to avoid while pregnant includes cat litter, alfalfa sprouts, deli meat, runny egg yolks, pet hamsters, sushi, herbal teas, gardening, brie cheeses, aspirin, meat with even a hint of pink, hot tubs. The chance that any of these will harm the baby is small, but why risk it?

    Yet few doctors in the U.S. tell pregnant women about the risk of catching a ubiquitous virus called cytomegalovirus, or CMV. The name might be obscure, but CMV is the leading infectious cause of birth defects in America—far ahead of toxoplasmosis from cat litter or microbes from hamsters. Bafflingly, the majority of babies infected in the womb are unaffected, but an estimated 400 born with CMV die every year. Thousands more end up with hearing and vision loss, epilepsy, developmental delays, or microcephaly, in which the head and brain are unusually small. Exactly why the virus so dramatically affects some babies but not others is unknown. There is no cure and no vaccine.

    Amanda Devereaux’s younger child, Pippa, was born with CMV, which caused damage to her brain. Pippa is prone to seizures. She could not walk until she was 2 and a half, and she is nonverbal at age 7. “I was just flabbergasted that no one told me about CMV,” says Devereaux, who is now the program director for the National CMV Foundation, which raises awareness of the virus. The nonprofit was founded by parents of children with congenital CMV. “Every single one of them says, ‘Why didn’t I hear about this?’” Devereaux told me.

    One reason that doctors have hesitated to spread the word is that the most obvious way to avoid this virus is to avoid infected toddlers. Symptoms from CMV are usually mild to nonexistent in healthy adults and children. Toddlers, who frequently pick up CMV at day care, can continue shedding the virus in their bodily fluids for months and even years while totally healthy. “I’ve encountered a classroom of 2-year-olds where every single child was shedding CMV,” Robert Pass, a retired pediatrician and longtime CMV researcher at the University of Alabama, told me when we spoke in 2021. (He recently died, at age 81.)

    This creates a common scenario for congenital CMV: A toddler in day care brings CMV home and infects Mom, who is pregnant with a younger sibling. One recent study found that congenital CMV is nearly twice as common in second-born children than in firstborns. Devereaux’s toddler son was in day care when she was pregnant. “I was sharing food with him because he would not finish his breakfast,” she told me. She had no idea that his half-eaten muffin could end up harming her unborn daughter. In hindsight, she says, “I wish I had spent less time worrying about not eating deli meat and more time focused on, Hey I’ve got this toddler at day care. I’m at risk for CMV.

    CMV is such a tricky virus because few things about it are absolute. A mother cannot avoid her toddler categorically. Most pregnant women infected with CMV do not pass it to their babies. Most infected babies end up just fine. Doctors warn patients against many risks in pregnancy—see the list above—but in this case thousands of parents every year are blindsided by a very common virus. No one has a perfect answer for how to stop it.


    Day cares have been known as hot spots for CMV since at least the 1980s, when Pass, in Alabama, and other researchers in Virginia first began tracking congenital cases back to child-care centers. The virus is rampant in day cares for the same reason that other viruses are rampant in day cares: Young children are born with no immunity, and they aren’t very diligent about avoiding one another’s saliva, urine, snot, and tears, all of which harbor CMV. Of mothers with infected toddlers in day care, a third who have never had the virus catch it within a year. And getting CMV for the first time while pregnant is the riskiest scenario; these so-called primary infections are most likely to result in serious complications for the fetus. But recent research has found that reinfections and reactivations of the virus can lead to congenital CMV too. (CMV remains inside the body forever after the first infection, much like chickenpox, which is caused by a related virus.)

    So eliminating the risk of congenital CMV entirely is impossible. But some CMV experts advocate giving women a short list of actions to reduce their risk during the nine months of pregnancy: Avoid sharing food or utensils with toddlers in day care; kiss them on the top of the head instead of on the mouth; wash your hands frequently, especially after diaper changes; and clean surfaces that come in contact with saliva or urine. A study in Italy found that pregnant women who were taught these measures cut their risk of catching CMV by sixfold. A study in France found that it lowered risk too.

    In the U.S., patients are unlikely to hear this advice from their obstetricians, though. The American College of Obstetricians and Gynecologists doesn’t recommend telling patients about ways to reduce CMV risk. According to ACOG, the evidence that behavioral changes can make a difference—from just a handful of studies—is not strong enough, and the organization sees downsides to the approach. Advice such as not kissing babies and toddlers could harm “a mother’s ability to bond with her children,” and these hygiene recommendations could “falsely reassure patients” about their risk of CMV, Christopher Zahn, ACOG’s interim CEO, said in a statement to The Atlantic.

    The CMV community disagrees. “I think they’re being a bit paternalistic,” says Gail Demmler-Harrison, a pediatric-infectious-diseases doctor at Texas Children’s Hospital. A group of international CMV experts, including Demmler-Harrison, endorsed patient education in a set of consensus recommendations in 2017. Devereaux, with the CMV Foundation, frames it as a matter of choice. It shouldn’t be “somebody else is saying, ‘You can’t handle this information; I’m not going to share that with you,” she told me. Without knowing about CMV, women can’t decide what kind of risk they’re comfortable with or what kind of hygiene changes are too burdensome. “It’s your choice whether you make them or not,” she says. “Having that choice is important.”

    More data on how well these behavioral changes work might be coming soon: Karen Fowler, an epidemiologist at the University of Alabama at Birmingham, is enrolling hundreds of pregnant women in a clinical trial. Only 8 percent of participants had heard of CMV before joining the study, she says. Patients get a short information session about CMV and then 12 weeks of text-message reminders. Importantly, she says, “we’re keeping our message very simple”: Reduce saliva sharing: no eating leftover food, no sharing utensils, and no cleaning a pacifier in your mouth. This simple rule cuts off the most probable routes of transmission. Sure, CMV is also shed in urine, tears, and other bodily fluids—but mothers aren’t routinely putting any of those in their mouth.

    Prevention of CMV ends up the focus of so much attention because once a fetus is infected, the treatment options are not particularly good. The best antiviral against CMV is not considered safe to use during pregnancy, and another antiviral, although safer, is not that potent. After infected babies are born, antiviral therapy can help preserve hearing in those with other moderate to severe symptoms from CMV, but it can’t reverse damage in the brain. And it’s unclear how much antivirals help those with only mild symptoms. When does benefit outweigh risk? “There’s a big gray area,” says Laura Gibson, a pediatric-infectious-diseases doctor at the University of Massachusetts Chan Medical School. For these reasons, policies of whether to screen all newborns vary state to state, even hospital to hospital. Knowledge can be power—but with a virus as confusing as CMV, knowledge of an infection doesn’t always point to an obvious best choice.


    In an ideal world, all of this could be made obsolete with a CMV vaccine. But such a vaccine has proved elusive despite a lot of interest. In the U.S., the Institute of Medicine deemed a CMV vaccine the highest priority around the turn of the millennium, and about two dozen vaccine candidates have been or are being studied. All of the completed clinical trials, though, have failed. “The immunity may look robust in the first month or year, but then it wanes,” Demmler-Harrison says. And even vaccines that elicit some immune response are not necessarily able to elicit one strong enough to protect against CMV infection entirely.

    CMV is such a challenging virus to vaccinate against because it knows our immune system’s tricks. “It’s evolved with humans for millions of years,” Gibson says. “It knows how to get around and live with our immune system.” Our immune system is never able to eliminate the virus, which emerges occasionally from our cells to replicate and try to find another host. And so a vaccine that completely protects against CMV would need to prompt our immune system to do something it cannot naturally do. It would need to be better than our immune system. “As time goes on, I think fewer and fewer people are thinking that might work,” Gibson says. But a vaccine doesn’t have to protect against all infections to be useful. Because first infections are the riskiest for fetuses, being vaccinated could still reduce risk of congenital CMV.

    Whom to vaccinate is another complicated question to answer for CMV. We could vaccinate all toddlers, as we do against rubella, which is also most dangerous when passed from mother to fetus. This has the potential advantage of promoting widespread immunity that tamps down circulation of CMV, period. But the virus doesn’t actually harm toddlers much, and immunity could wane by the time they grow up to childbearing age. Or we could vaccinate teenagers, as we do against meningococcal disease, but teens are more likely to miss vaccines and again, immunity could wane too soon. So what about all pregnant women? By the time someone shows up at the doctor pregnant, it’s probably too late to protect during CMV’s highest risk period, in the first trimester. A better understanding of CMV immunity and spread could help scientists decide on the best strategy. Gibson is conducting a study (funded by Moderna, which is testing a CMV-vaccine candidate) on how the virus spreads and what kinds of immune responses are correlated with shedding.

    Until a vaccine is developed—should it happen at all—the only way to prevent CMV infection is the very old-tech method of avoiding bodily fluids. It’s imperfect. Its exact effectiveness is hard to quantify. Some people might not find it worthwhile, given the small absolute risk of CMV in any single pregnancy. There are, after all, already so many things to worry about when expecting a baby. Yet another one? Or, you might think of it, what’s one more?

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    Sarah Zhang

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