Many labels simply track quality, not danger, but certain foods are different: they become genuinely risky once their time is up. Liquid egg substitutes, soft cheeses, deli meats, ground meat, fresh fish, shellfish, sprouts, and cold-pressed juices can all harbor invisible pathogens that don’t change smell or color. Leafy greens, berries, and mayo-based salads are frequent culprits in outbreaks for the same reason.
The pattern is simple: high moisture, high protein, and lots of handling create perfect conditions for bacteria. Grinding meat spreads germs throughout. Slicing deli meats and dipping knives into condiments repeatedly adds contamination. Warm environments—like those that grow sprouts or sit inside a picnic potato salad—turn a minor lapse into a serious threat. When you’re staring at a questionable date on these foods, the safest decision is brutally clear: if you’re unsure, throw it out and protect the people you love.
