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Expiration dates can be confusing. Is it a deadline or just a suggestion? Food safety experts warn that some condiments are dangerous to consume after their expiration date. That innocent looking jar of mayo might have some unwanted visitors.
Even when they are no longer at their best, many people still use them. “Expired condiments can harbour harmful bacteria and therefore be quite dangerous,” Dr. Jane Smith says, a leading food safety expert. Here are 15 culprits in your fridge that become dangerous after expiration.
Mayonnaise
A little past its prime mayonnaise can go from creamy delight to bacterial nightmare. Egg based oil based mayonnaise quickly goes bad and becomes a breeding ground for bacteria. Potentially, the growth of harmful bacteria such as Salmonella and E. coli causes gastrointestinal disturbance.
Mayonnaise will stay up to two months after opening if refrigerated, and up to six months unopened. Toss it out after the expiration date.
Ketchup
Ketchup is immortal, pure and simple, or so you might think. It contains sugar, which means it doesn’t last forever. It is high in acidity, which will help keep it that way longer, but with an expired date, the taste and safety can be jeopardized.
Properly stored in the fridge, ketchup will keep for 6 months to a year after being opened. After that time, it’s worth switching that bottle out for a new one. Red flags of spoilage are any change in color or smell.
Mustard
Mustard is a pretty resilient plant, but it is not invincible. It may lose flavour and texture after some time. After the expiration date, the food quality decreases, though it isn’t immediate health risk.
There may also be development of bacteria or mold. For best longevity is store in the fridge.
Soy Sauce
Right, all that salt in soy sauce should last forever. Left for too long soy sauce will oxidize and develop off-flavours.
Experts say refrigerated soy sauce should be used within two years of its opening. Opened soy sauce can last six months at room temperature.
Salsa
Salsa spoils easily because tomatoes and peppers are fresh. It should be consumed quickly, once opened—usually within a month.
Salsa does go bad, though, even if stored correctly, and can grow bacteria and mold, so keep it in the fridge and be on the lookout.
Horseradish
There’s nothing like the spicy kick of horseradish, but once opened, it goes off quickly. You need to refrigerate it immediately, for its flavor and heat to stay. The biggest mistake with horseradish is that people do not store it properly, says culinary expert Chef Emily Lerman.
Horseradish, she says, should always be stored tightly sealed and refrigerated. Opened, it should be able to be used within three to four months. Look for discoloration or an off smell and it might be time to toss it out.
Relish
Sweet or dill, relish is a staple of many kitchens. The crunch and taste can be lost once relish is opened.
It is likely to harbor bacteria when contaminated by utensils. Once opened refrigerate and always consume it within its shelf life.
Salad Dressing
Salad dressings can come in almost every flavor of the rainbow or every base, but they’ve got to be finished before their time is up. Dressings that include dairy, such as cream, spoil quicker than those traditionally based on acid, such as vinegar.
Expired dressings can harbour Listeria, a foodborne pathogen that can reach serious health problems. Always look at the date and see if it has changed in texture or smell.
BBQ Sauce
BBQ sauce, a condiment loved for it rich taste, doesn’t last forever. Food experts suggest that if refrigerated, opened BBQ sauce should be consumed in four to six months.
Mold and yeast will grow in your BBQ sauce because of the sugar content. Never smother your ribs or burgers with mustard, unless you always check the bottle to see if the colour or consistency has changed.
Tartar Sauce
Tartar sauce doesn’t have the shelf life you imagine it to. It’s made with similar ingredients to mayo, so it has the same health risks due to bacterial growth.
Once you open it, consume it fast to avoid unwanted bacterial activity, and check its expiry date.
Ranch Dressing
Buttermilk is the key ingredient in making ranch dressing. As it ages, it can start to have the taste of sour milk.
Most ranch dressings are high in dairy and eggs, which make it prime for spoilage. Before using it be sure to check the label to check for freshness.
Hoisin Sauce
Hoisin sauce is a sauce that’s salty, sweet, and rich used in Asian cuisine. Tomatoes, being very high in sugar content and low in acidity, spoil quickly.
Once opened it’s best to use it within a year and keep it refrigerated.
Worcestershire Sauce
Worcester sauce might seem like an item that you should always keep in your pantry, but there is a limit on how long you should leave it open. The sauce has a decent shelf life, but expired sauce will taste sour and smell different because it no longer edible.
Culinary expert Chef Mark Thompson says even versatile condiments, like Worcestershire Sauce, are not exempt from spoilage. “It can completely change a dish’s intended flavour profile and can potentially put a person’s health at risk if used past its expiration date.” The best thing to do is to check for changes in taste or smell and, if you’re unsure, always replace with a new bottle.
Hot Sauce
Hot sauce fans, beware! Vinegar is used in most hot sauce to extend their life but they can still go bad.
The flavor and potency can change because the compound they are made from—capsaicin—can weaken over time. Use that bottle of fiery booze up within the time span advised for doing so.
Fish Sauce
Fish sauce is a potent ingredient, because it can degrade in quality. It will last a while unopened, but once exposed to air, it will develop an overpowering smell and flavor—not the makings of tasty food.
Use it within its advisable date so that it retains its goodness.
Disclaimer – This list is solely the author’s opinion based on research and publicly available information.
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