Most canned foods are safe to eat beyond their best-by dates, but experts say these five types may not be worth it.
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
Key Points
- The best-by date on canned goods generally indicates food quality, not safety.
- Low-acid canned foods pose a higher risk than others once past those dates.
- A few key signs can help indicate when an expired canned food should be discarded.
If you’ve ever discovered a canned good on the bottom shelf of your pantry that’s past its best-by date, you’ve probably wondered whether or not it’s still okay to eat. Most canned foods are still safe to eat beyond their best-by dates, but experts say these exceptions deserve a closer look before you eat them. Not all canned goods carry the same level of risk. While some simply lose their original flavor, texture or appearance over time, others hold the potential to become serious food safety risks under the wrong conditions. We spoke to food safety experts and registered dietitians to find out which expired canned goods you should toss immediately, and for tips on proper storage and signs of spoilage.
Why Some Expired Canned Goods Are Riskier Than Others
The risk of an expired canned good depends on more than the date printed on the label. In fact, the date often has more to do with the quality of the food rather than its safety. “These dates are determined by the producer and typically indicate when quality diminishes from the product’s original state after production and packaging,” says Vanessa Coffman, Ph.D.director of the Alliance to Stop Foodborne Illness. She explains that canned foods are often labeled with dates such as best-by, use-by and sell-by. These dates are typically used to indicate peak quality and flavor, not when the product is likely to make you sick.
“For example, highly acidic foods, like tomato sauce or pineapple, stored for a very long time may react with the metal of the can, giving the food a metallic taste. This will impact the quality of the canned good, but not the microbial safety,” says Coffman.
In contrast, low-acid foods may pose a greater food safety risk than high-acid foods, says Bailey Franklyn, RD. If improperly canned or damaged, she notes that these foods can provide the low-acid, oxygen-free environment that allows for the growth of Clostridium botulinum, a bacterium that produces a dangerous toxin. This toxin can cause botulism, a rare but potentially life-threatening illness that attacks the nervous system and can lead to muscle weakness and paralysis.
The 5 Most Dangerous Canned Goods
Although commercially canned goods undergo rigorous processing to ensure their safety, certain low-acid foods warrant extra care and attention. Chamali Kodikarachair of the Food Safety and Quality Management Division of the Institute of Food Technologists, shares that the following low-acid categories require the greatest caution due to botulism concerns—particularly when home-canned, improperly stored, recalled or packaged in a damaged container.
1. Home-Canned Vegetables
The most common source of foodborne botulism in the United States comes from home-canned vegetables, including green beans, corn, beets, carrots and asparagus. Kodikara explains that this can occur when improper pressure-canning methods fail to destroy Clostridium botulinumallowing the bacteria to produce the toxin that causes botulism.
Using USDA-tested home canning guidelines, the correct equipment, and appropriate pressure level and processing times are important for reducing this risk. Properly home-canned foods don’t have a true expiration date, but the USDA recommends using them within one year for the best quality. After that, flavor, texture and nutrients may decline, even if the jar remains safely sealed. No matter the timeline, always discard any jar with a broken seal, bulging lid or other signs of spoilage.
2. Canned Meat and Poultry
Kodikara shares that foods like canned beef, pork, chicken and turkey are considered high risk because they are low-acid, moisture-rich foods that depend on adequate heat processing. If improperly processed or stored, the low acidity and extra moisture can create the ideal environment for bacterial growth. This is true of home-canned meats, too.
3. Canned Fish and Seafood
Seafood may seem like an unlikely source of concern in your pantry, but tinned tuna, salmon and sardines are among the low-acid foods that require precise processing and storage to remain safe. “These require carefully controlled processing because certain strains of Clostridium botulinum are associated with aquatic environments,” says Kodikara.
4. Canned Beans and Legumes
Canned pinto beans, black beans, chickpeas and lentils are convenient sources of plant-based protein and fiber, but Kodikara notes that they are also low-acid, moisture-rich foods that should be handled with caution. Although they are known to last for years, a damaged container or improper storage can make them unsafe to consume.
5. Canned Soups, Stews and Chili
These pantry staples often combine several low-acid foods, such as vegetables, meat, beans and milk. To prevent contamination, “their low-acid ingredients and thick consistency require effective commercial processing,” says Kodikara.
Common Canned Good Storage Mistakes
The biggest canned food storage mistakes often occur long before the expiration date comes into play. Even the safest canned foods can become a safety concern if they are stored improperly. Franklyn shares that one of the most common food storage mistakes is not storing canned goods in a cool, dark, dry place.
“If cans are kept in a location that’s too wet or has too much moisture in the air, it can cause cans to rust, and heavily rusted cans may develop very tiny holes that expose the contents of the can to bacteria,” Franklyn explains. In addition, excessive heat and temperature fluctuations can also take a toll on canned goods over time. Franklyn emphasizes that cans stored near ovens, stoves or heaters may be at a greater risk of spoilage. She also notes that, in an effort to save space, many people stack heavy items on top of canned goods. “This may cause cans to dent, which may then expose the contents to bacteria.”
Proper storage after opening is equally as important. Franklyn highlights that canned goods are only shelf-stable until they are opened. Opening a can breaks its airtight seal, leaving the food vulnerable to spoilage and bacterial growth. To keep the leftovers safe, Franklyn recommends transferring any remaining canned contents into an airtight container and refrigerating them within 2 hours of opening. But you can’t keep them refrigerated forever. Kodikara chimes in, stating that high-acid foods generally last 5 to 7 days refrigerated, while low-acid foods should be used within 3 to 4 days.
How to Tell When It’s Time to Toss a Canned Good
Although many people toss canned goods once they pass their “best-by” date, most commercially canned foods remain safe well beyond that point. For example, Franklyn highlights that low-acid canned foods can typically last 2 to 5 years, while high-acid foods last 1 to 1½ years if the can remains in good condition and has been stored properly. However, if you notice any of the following signs of spoilage or potential contamination, Kodikara recommends discarding the can immediately.
- Bulging, swelling, leaks or cracks in the can
- Deep dents near the seams or severe rusting on the can
- Liquid or foam spurting out when opening the can
- Mold, slime, unusual odor, discoloration or unexpected bubbling inside the opened can
Our Expert Take
The canned goods most likely to pose serious danger aren’t necessarily the oldest cans in your pantry. Instead, they’re the ones that create ideal conditions for harmful bacteria to grow. The most susceptible canned goods are those that contain low-acid foods, such as home-canned vegetables, canned meat and poultry, tinned seafood, canned beans and canned soups and stews. To help prevent contamination, canned goods must be properly processed, sealed and stored. If you notice bulging, leaking, dents, foaming, slime, mold or unusual odor, experts recommend discarding the can.
Comments are closed.