Foods are canned for several reasons, primarily to preserve them and extend their shelf life. Canning is one of the most effective methods for preserving food. By sealing food in airtight containers and subjecting it to high heat, the growth of spoilage microorganisms is prevented, which, in turn, extends the shelf life of the food.
However, like most food products, canned foods have an expiration date. The expiration date on canned foods helps ensure that consumers enjoy the product at its best quality. Over time, the taste, texture, color, and nutritional content of the food may deteriorate. The manufacturer sets an expiration date to indicate the period during which the product is expected to maintain its optimal quality.
Having said that, how long is canned food good for after expiration date?
CANNED FOOD AFTER EXPIRATION DATE IS SAFE INDEFINITELY
Canned food can often remain safe to eat and maintain its satisfactory quality for an extended period after the expiration date has passed. This is especially true if it has been stored under proper conditions. It’s important to note that the expiration date on canned food is a conservative estimate provided by the manufacturer to ensure optimal quality and safety. It does not mean the food automatically becomes unsafe or inedible the day after the date has passed. However, the content’s quality may have already declined, particularly in terms of nutrition and taste.
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The US Department of Agriculture (USDA) has said that canned goods can last for several years if the can is in good shape. Furthermore, canned foods typically have a shelf life of two years from the date of preparation, especially when stored properly, according to the Canned Food Alliance (CFA). To guarantee proper storage, canned goods should be kept in a cool, dry environment at or below 75°F (24°C).
WHEN SHOULD EXPIRED CANNED FOOD BE THROWN OUT?
While canned goods are generally safe to consume beyond their expiration dates, this is not always the case. The canning process is designed to create a sealed, sterile environment to prevent the growth of harmful microorganisms. However, it is not foolproof. Over an extended period, especially if the can’s seal is compromised or the food is exposed to fluctuating temperatures, bacteria and other microorganisms can still enter and proliferate within the can. These microorganisms can produce toxins that render the food unsafe to eat, even if it appears visually intact.
An example of a foodborne illness is botulism. It is a rare, yet severe toxin produced by the bacterium Clostridium botulinum. The spores of C. botulinum are highly heat-resistant. If canned food has not been adequately heated during the canning process, these spores can survive and potentially thrive. In such cases, botulinum toxin is produced, which can be fatal.
So if you have a canned food item that has passed its expiry date, look for signs of any potential contamination.
The first step is a visual inspection. Carefully examine the can for any signs of damage, such as dents, bulging, or swelling. Any of these issues may indicate that the can’s seal has been breached, potentially allowing harmful microorganisms like C. botulinum to penetrate.
Furthermore, if the can appears to be in good condition, consider using your other senses to assess the food’s safety. Open the can and inspect its contents. A foul or off-putting odor is a strong indicator that the food has deteriorated and is not safe to consume.
