The Hidden Health Risks of Eating Expired Food
As food prices continue to climb, more Canadians are making compromises at the fridge door. One of the most concerning shifts? Choosing to eat food past its best-before date to cut costs - a behaviour that can carry serious food safety risks.
What Happens When You Eat Expired Food?
When food goes beyond its intended shelf life, it becomes more than a quality issue - it becomes a health concern. Consuming expired food increases the risk of food-borne illnesses, which can range from stomach discomfort to hospitalization.
Vulnerable groups, including children, seniors and people with weakened immune systems face the greatest risks. A recent national study by Dalhousie University’s Agri-Food Analytics Lab highlights this growing concern.
With nearly half of the 9,109 people participating in the survey admitting they’ve eaten expired food within the past year, the trend is no longer isolated.
In fact, affordability is becoming a trade-off for safety.
“Eating expired food to save money may feel practical, but it’s risky,” warns Professor Sylvain Charlebois, the study’s lead researcher. “Items like animal proteins are especially high risk.”
Canadians Are Taking More Risks to Manage Grocery Costs
Dalhousie University’s research indicates that more than 58% of Canadians are likely to consume food on or after its best-before date. For many, this is a direct response to economic pressures.
Among the most affected? Millennials, over 50% of whom reported regularly consuming expired food.
Best-Before vs. Use-By Dates: Know the Difference
Understanding food labelling is key to making safer choices.
In Canada:
- Best-before dates refer to food quality, not safety.
- Use-by dates indicate when a product is no longer safe to eat.
3 Ways to Stay Safe Without Wasting Food
If you’re trying to stretch your grocery budget while protecting your health, here are practical tips to follow:
- Store food properly: Maintain correct temperatures and conditions to extend freshness.
- Check packaging and smell: Don’t rely on dates alone. If something smells off or looks spoiled, trust your instincts.
- Buy smarter, not more: Only purchase what you can realistically eat before it expires. Freeze excess food to prevent spoilage.
Handle with Care: Potentially Hazardous Foods Pose Greater Risks
While eating any expired food can pose risks, potentially hazardous foods carry a much higher chance of causing food-borne illness - even before their expiry date if not stored or handled correctly.
These foods provide ideal conditions for the rapid growth of harmful bacteria such as Salmonella, Listeria and E. coli when left in the temperature danger zone (between 4°C and 60°C / 40°F and 140°F).
What Are Potentially Hazardous Foods?
Potentially hazardous foods include items that are:
- Moist.
- Protein-rich.
- Low in acid.
Common examples include:
- Meat, poultry and seafood.
- Eggs and dairy products.
- Cooked rice, pasta and potatoes.
- Prepared salads (e.g., tuna, chicken, egg, pasta salads).
- Cut fruits and vegetables (e.g., melon, tomato, leafy greens).
These foods can look, smell and taste normal - even when harmful bacteria are present.
How We Can Address Food Safety During Economic Uncertainty
Addressing food affordability shouldn’t come at the cost of consumer health. Public awareness campaigns, better labelling and accessible food safety training are all key strategies that can help Canadians make better decisions.
As consumers navigate these challenging times, being informed and cautious can help mitigate the risks associated with food consumption. Ensuring food safety is a shared responsibility that requires attention from individuals, communities and policymakers alike.
